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Apricot Galette Recipe

by Global Cookbook

Ingredients

Galette Dough, (pg 696) 1/3 c. crushed amaretti, biscotti, or possibly dry bread crumbs 12 lrg ripe apricots, sliced in half

3 Tbsp. butter, melted 3 Tbsp. sugar, (or possibly more to taste)

Directions

1. Preheat oven to 425 F. Roll the dough into a 14-inch circle and drape it over the back of a sheet pan. Leaving a border of 2 inches or possibly so, cover the center of the dough with the crumbs. Arrange the apricots over the crumbs, cut side down, making a single layer or possibly overlapping them if they're very large or possibly if you have extra fruit. Fold the edges of the dough over the fruit, overlapping it 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 min, then reduce the heat to 375 and continue baking till the fruit is tender and the crust is browned. 20-25 min more. Remove and let cold to lukewarm before serving. Slice into wedges and serve with creme fraiche, a scoop of honey ice cream, or possibly vanilla ice cream.

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