Apricot Almond Galette with Sea Salted Caramel

Instructions

Make the Pastry:

1. In a food processor, combine the all-purpose flour, powdered sugar, and salt. Pulse a few times to evenly blend the dry ingredients before adding the butter.
2. Add the cold, cubed butter to the flour mixture. Pulse in short bursts until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. This texture is key to a flaky crust, as the butter will melt during baking and create delicate layers.
3. Gradually add the ice water, 1 tablespoon at a time, pulsing briefly after each addition, just until the dough begins to come together. Avoid over-processing. Stop as soon as the dough holds when pinched.
4. Turn the dough out onto a lightly floured surface and press it together gently into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and firms the butter, both of which help create a tender and flaky crust. ❄️🌾🧈

Prepare the Filling:

1. In a mixing bowl, combine the sliced apricots, almond flour, sugar, vanilla extract, and lemon juice. Toss gently until the apricots are evenly coated and the almond flour is moistened. The mixture should be fragrant with a balance of sweet and tart notes. Allow to sit for a few minutes while you roll out the dough. 🍑🌰

Assemble the Galette:

1. Preheat the oven to 200°C (400°F). Lightly flour a clean work surface and roll out the chilled pastry dough into a 12-inch (30 cm) circle, about ⅛ inch thick. Rotate the dough occasionally while rolling to maintain a round shape and prevent sticking.
2. Transfer the rolled-out dough to a parchment-lined baking sheet. This allows for easy transfer and prevents sticking as the galette bakes.
3. Spoon the apricot-almond mixture into the center of the dough, spreading it out evenly and leaving a 2-inch border around the edges. The juices will concentrate as they bake, so avoid overfilling or placing fruit too close to the edge to prevent leaks.
4. Fold the edges of the dough inward over the filling, pleating gently as you go. The pleats give the galette its rustic look and help contain the filling. Press any loose folds to seal.

Bake: