Cardamom-Spiced Apricot Almond Galette

For the crust:
Fill a cup with ½ cup of water, and drop in a few ice cubes; set it aside. In a large bowl, whisk together flour, sugar and salt. Dice very cold unsalted butter into ½-inch pieces.

Sprinkle butter cubes over the flour and begin working them in with a pastry blender or fork using it to scoop and redistribute the mixture as needed so all parts are worked evenly until all of the butter pieces are the size of tiny peas.

Start by drizzling ¼ cup of the ice-cold water (but not the cubes) over the butter and flour mixture. Using a rubber spatula, gather the dough together. You’ll probably need an additional ¼ cup of cold water to bring it together, but add it a tablespoon at a time. Once you’re pulling large clumps with the spatula, start using your hands to bring the dough together. Gather the clumps together into one mound, kneading them gently together. Form into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

For the filling:
While dough is chilling, prepare the filling. Add all of the filling ingredients to a medium bowl and gently stir until everything is combined and the fruit is evenly coated with the spices. Taste and adjust the flavors as needed. Set aside and let macerate until the dough is chilled.

Preheat oven to 400ºF with a rack in the center. Line a baking sheet with parchment paper or silicone baking mat and set aside.

Once the dough is thoroughly chilled, remove it from the refrigerator. On a lightly floured surface, roll the dough into about a 14-inch diameter circle about ⅛-inch thick. Gently fold the dough into quarters and brush off any excess flour. Transfer the dough to the center of the prepared baking sheet and unfold. It’s okay if it hangs off the edges of the baking sheet.

Arrange the apricot mixture in the center of the dough, leaving 2-3 inches of dough bare along the edges. If any juices have accumulated in the bowl, pour them over the center of the fruit.

Grab a piece of loose dough and fold it over the filling towards the center of the galette. Continue working around the galette letting the dough fold over where it feels natural and creating a few pleats where needed. Continue until you have used all of the excess dough and created a rim of crust enclosing the fruit in the center.

Brush the edges and sides of the dough with egg wash and sprinkle generously with the turbinado sugar and sliced almonds. Place baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour.

Bake galette for 35–45 minutes or until crust is golden brown and the fruit is bubbly. Let cool on the baking sheet for 5 minutes and then gently use the parchment paper to lift the galette and transfer it to a cooling rack. Slice it into thick wedges for serving. I highly recommend serving with a scoop of vanilla bean ice cream.