Apricots-Apricot Frangipane Galette
Dough 2 cups flour 1/2 teaspoon salt 1 tablespoon sugar 12 tablespoons butter 1/3-1/2 cup water
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea size chunks. Sprint the ice water over top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a dish and refrigerate for 15 minutes if the butter feels soft.
The filling 1/3 cup crushed amaretti biscotti or dry bread crumbs 12 large ripe apricots sliced in half 3 tablespoon butter melted 3 tablespoons sugar or more to taste
Preheat the oven to 425. To form the galette, roll it out on a lightly floured counter into a 14 inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to a sheet pan or a cookie sheet without sides, unfold. Leave a border of 2 inches or so to cover the center of the dough with the crumbs. Arrange the apricots over the crumbs cut side down, making a single layer or overlapping them if they’re very large or if you have extra fruit. Fold the edges of the dough over the fruit, overlapping to make wide pleats. Brush the dough with butter and drizzle any remaining butter over the fruit. Sprinkle both the crust and apricots generously with sugar. Bake for 15 minutes, then reduce the heat to 375 and continue to bake unit the fruit is tender and the crust is browned, 20-26 minutes more. Remove and let cool to lukewarm before serving. Slice into wedges and serve with crème fraiche, a scoop of honey ice cream or vanilla ice cream.