A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

　　

Ingredients

4 servings

　　½ cup almonds, preferably blanched

　　⅓ cup sugar, plus more for sprinkling

　　1 large egg

　　4 tablespoons unsalted butter, room temperature

　　½ teaspoon almond extract (optional)

　　½ teaspoon vanilla extract

　　Pinch of kosher salt

　　1 tablespoon all-purpose flour, plus more for surface

　　1 package frozen puff pastry, preferably all-butter, thawed

　　12 apricots (about 1¼ pounds), halved, pitted, or other stone fruit, quartered if large

　　

Step 1

Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.

　　

Step 2

Roll out pastry on a lightly floured surface just to smooth out any creases.

　　

Step 3

If you’re using a package of pastry that has 2 sheets, stack and roll out to a 1/4"–1/8"-thick rectangle.

　　

Step 4

If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4"–1/8" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.

　　

Step 5

Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.

　　

Do Ahead:

Step 6

Almond cream can be made 3 days ahead. Cover and chill.