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Apricot almond galette

Time 1 hour
Yields Serves 6 to 8
Apricot almond galette
(Kirk McKoy / Los Angeles Times )
1

Cut each apricot into 6 to 8 wedges, discarding the pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.

2

Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous one-eighth-inch thick. Transfer the dough (still on the parchment) to a baking sheet.

3

Gently stir in the sliced almonds and raspberries with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.

4

Bake until the crust is golden-brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if they color too quickly. Cool the galette 15 to 20 minutes before slicing.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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