Creator of Rustic Joyful Food, Danielle Kartes is making a delicious galette with seasonal fruit.
Ingredients for Filling
10-12 apricots, halved
1 cup brown sugar
2 Tbsp. butter
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. lemon juice
Ingredients for Shortbread Crust
2 cups flour
1/4 cup sliced almonds
1/2 cup sugar
1 cup softened butter
1/2 tsp. kosher salt
Preheat oven to 350 degrees.
In a large mixing bowl, gently mix all apricot filling ingredients and set aside.
To prepare shortbread crust, place all the crust ingredients in the bowl of your stand mixer and mix until a loose ball of dough forms.
Press the dough together to form an 8-inch disk and refrigerate for 30 minutes.
Remove from the fridge for 15 minutes before rolling into a large 12-14-inch disk on a floured surface.
Line a baking sheet with a 1-inch rim with parchment paper. Gently place the disk of dough onto the lined pan. This dough is a bit crumbly, but that's okay. If it begins to tear or fall apart just press it back together.
Pour the filling into the center, leaving 2 inches free of filling around the edges.
Fold that 2-inch edge up over the fruit and press and holes together.
Bake for 35-45 minutes or until golden and bubbly.