I shared this galette with Dawn's readers at DJ's Sugar Shack earlier this week. I hope you enjoy it!
Martha Stewart’s plum galette and the apricot topping from Cooking Light’s apricot-thyme galette. You could use most any pastry recipe you prefer; Martha Stewart's cookbook recommends pate brisee. Be creative with this idea of a simple round of pastry baked with summer fruits—apricots, peaches, and plums are a few choices which would all turn into fantastic desserts.
2 1/2 cups flour
1 cup butter (cold)
6 Tablespoons sugar
1 teaspoon salt
1/2 cup ice water
Process the pastry ingredients in a food processor until just combined. Form a ball with the dough and refrigerate it for an hour or overnight. Later roll the dough out into a circle approximately 1/4 inch thick.
1 1/2 Tablespoons cornstarch
2 Tablespoons sugar
1/2 cup peach or apricot jam
1 1/2 to 2 pounds fresh apricots, cut into quarters
Combine the cornstarch and sugar; brush it on the pastry not quite to the edges. Arrange the slices of apricots around the pastry. I started in the middle with a circular pattern and tried to follow the circle with each layer. Fold the edges an inch or so over the fruit. Brush the fruit with the jam.
Refrigerate the galette for 30 minutes. Preheat the oven to 400 degrees F.
Bake for 35-40 minutes.