Apricot Galette

In a food processor, combine 1 1/4 cups flour, salt and 2 tablespoons sugar. Pulse a couple of times to mix. Add butter, pulse for about 30 seconds until uniform. Add egg, pulse another 30 seconds or so until uniform.

Transfer to a bowl and add the water. With your hands, mix until dough forms a ball. Divide into 4 mini-balls. Wrap in plastic and store either in the freezer (for long term storage, good for a couple of weeks) or in the refrigerator (for short-term storage, good for a couple of days). Chill for at least 30 minutes.

Preheat oven to 375ºF.

Roll out each ball of pastry dough to 1/8 inch thickness. It doesn’t have to be perfectly round or pretty; that’s the beauty of the galette – rustic simplicity! Transfer the dough to a baking sheet.

In a small bowl, mix together remaining flour, almonds and remaining sugar. Pour the flour-almond-sugar mixture on top of the dough and spread evenly, leaving a 1-inch border.

Cut apricots and arrange over the sugar layer. Fold dough up over the edge of the fruit, gathering as needed. Cover with foil and bake at 375ºF for 40 minutes. Remove foil and bake for 5 minutes longer.

Remove from the oven and sift powdered sugar over the top of the galette while it is still hot; this will melt into a glaze.