Serve this with sweetened whipped cream.

　　

Ingredients

Serves 6

　　1/4 cup sliced almonds

　　1/4 cup confectioners' sugar

　　6 fresh apricots (preferably underripe and very tart)

　　half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)

　　1 tablespoon granulated sugar

　　

Step 1

Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.

　　

Step 2

Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.