Makes: 3 Galettes (6-8 servings)
Rustic California Apricot Galette recipe includes recipe for homemade dough and instructions for using ready-made dough as well as conversions for using fresh or canned apricots.

Dough Ingredients
2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 sticks (8 ounces) chilled, unsalted butter, cut into 1/4” cubes
1 tablespoon + 1 teaspoon vanilla extract
3 tablespoons water

Filling Ingredients
2 1/2 pounds fresh, ripe California apricots (at least 11), washed, halved, and
pitted or 3 cans (15 ounces each) California apricot halves, drained
3 tablespoons sugar
1 whole egg, beaten
1 tablespoon unsalted butter, cut into small cubes
2 tablespoons sliced almonds

Directions for Galette Dough*
1. Place flour, sugar and salt into the work bowl of an electric mixer. Using the flat paddle attachment, mix on low speed for 30 seconds. Add chilled butter. Mix flour and butter mixture until well blended but the butter is still in visible chunks.

2. Combine vanilla extract and water in a separate bowl and add to flour-butter mixture. Mix with dough until it just comes together into one ball. Do not over mix. Turn dough out onto work surface. Quickly form the dough into one piece and divide into 3 even balls. Flatten balls into circles; wrap individually in plastic. Refrigerate dough for at least 30 minutes.

Dough Tips:
* This dough can be made the day ahead and kept in the refrigerator.

* If working by hand, combine flour, sugar and salt in medium-sized bowl. Add the butter and mix until butter pieces are well blended but the butter is still in visible chunks. Combine vanilla extract and water in separate bowl and add to flour-butter mixture. Turn mixture out onto work surface; use the heel of your hand to make the dough.

* Frozen pie shells may be substituted for galette dough. Use three 8-inch pie shells defrosted to room temperature and follow galette assembly instructions.

Galette Assembly
1. Preheat oven to 375°F.

2. Remove one piece of dough from refrigerator; place on floured work surface. Using a rolling pin, roll out the dough into a rough 8-inch circle. Trim the edges to a clean circle with a pairing knife. Transfer the circle to a baking sheet or pizza pan.

3. Place one apricot half, cut side down, in the center of the circle. Surround the apricot with at least 6 more halves to form a circle. There will be approximately 1 1/2 – 2 inches of dough left outside of the apricots.

4. Sprinkle 1 tablespoon of sugar over the apricots. Quickly fold up and pleat the dough over the top of the outer apricots, leaving the center uncovered. Lightly brush the top of the pastry with some beaten egg. Dot center of the tart with a few small cubes of butter. Refrigerate galette and assemble remaining two galettes.

5. Place galettes in oven. Cook for 20-30 minutes until golden brown and bubbly. Remove from oven; sprinkle the tops of the apricots with sliced almonds. Return to oven; bake approximately 10 more minutes until almonds are lightly browned and pastry is cooked. Remove from oven; cool. Serve warm or at room temperature.

For additional California Apricot recipes and information, please visit www.apricotproducers.com.
Thank you!