Name: One-Hour Apricot and Almond Galette
Yield: 4 servings
Ingredients: ½ cup almonds, preferably blanched; ⅓ cup sugar, plus more for sprinkling; 1 large egg; 4 tablespoons unsalted butter, room temperature; ½ teaspoon almond extract (optional); ½ teaspoon vanilla extract; Pinch of kosher salt; 1 tablespoon all-purpose flour, plus more for surface; 1 package frozen puff pastry, preferably all-butter, thawed; 12 apricots (about 1¼ pounds), halved, pitted, or other stone fruit, quartered if large

Sheet pan of quick almond galette with halved apricots.

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Recipe information

Yield
4 servings

Ingredients

½ cup almonds, preferably blanched

⅓ cup sugar, plus more for sprinkling

1 large egg

4 tablespoons unsalted butter, room temperature

½ teaspoon almond extract (optional)

½ teaspoon vanilla extract

Pinch of kosher salt

1 tablespoon all-purpose flour, plus more for surface

1 package frozen puff pastry, preferably all-butter, thawed

12 apricots (about 1¼ pounds), halved, pitted, or other stone fruit, quartered if large

Preparation

Step 1
Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
Step 2
Roll out pastry on a lightly floured surface just to smooth out any creases.
Step 3
If you’re using a package of pastry that has 2 sheets, stack and roll out to a 1/4"–1/8"-thick rectangle.
Step 4
If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"–1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
Step 5
Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
Do Ahead:
Step 6
Almond cream can be made 3 days ahead. Cover and chill.