Apricot Almond Galette with Sea Salted Caramel

Bake:

1. For a golden crust, optionally brush the dough with a bit of milk or a light egg wash. This encourages browning and adds a subtle sheen. Bake the galette for 35–40 minutes, or until the crust is golden brown and the apricot filling is bubbly and softened. 🔥
2. Once baked, remove the galette from the oven and let it cool on the baking sheet for at least 15 minutes. This rest period allows the juices to settle and the crust to firm up slightly, making it easier to slice and serve. ❄️

Make the Sea-Salted Caramel:

1. In a small saucepan over medium heat, melt the granulated sugar, stirring gently until it dissolves and turns a deep amber color. Be careful not to walk away—the sugar can quickly go from golden to burnt.
2. Once amber, reduce the heat and carefully whisk in the butter. The mixture will bubble up—continue stirring until the butter melts fully.
3. Slowly pour in the heavy cream while whisking. Again, expect bubbling. Stir until the caramel becomes smooth and cohesive.
4. Remove from heat and stir in the sea salt. Let cool slightly before drizzling. 🍯🧈🥛

Serve:

1. Drizzle the slightly warm sea-salted caramel over the cooled galette just before serving. Garnish with a handful of sliced almonds for texture or a light dusting of powdered sugar for a delicate finish. 🌰🍑
2. Slice and serve slightly warm or at room temperature, either on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

💡 Tips

• Fruit Texture: Use ripe but firm apricots to avoid excess moisture that can make the crust soggy. If your apricots are very juicy, consider draining them slightly before assembling the galette.
• Storage: Store leftovers at room temperature for 1 day or refrigerate, covered, for up to 3 days. Reheat briefly in a low oven to restore crispness.
• Make-Ahead: The dough and caramel can be made up to 2 days in advance. Assemble and bake the galette fresh for best texture.