APRICOT GALETTE (for six)

 

Here’s a recipe that calls for commercially prepared frozen puff pastry dough. Absent the need to make pastry, all that remains to do is slice the apricots and arrange them artfully on the pastry disk.

 

¼ cup sliced almonds

¼ cup confectioners’ sugar

1 sheet frozen puff pastry (from a 17.3 ounce package), thawed

5 apricots, halved, pitted and cut into 1/8 inch thick wedges

1 tablespoon granulated sugar

 

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1. Put rack in middle of oven and preheat oven to 425*. Butter a large baking sheet.

2. Pulse almonds with confectioners’ sugar in a food processor until finely ground.

3. Unfold pastry sheet on a lightly floured work surface and cut out a 9 inch round (discard scraps). Transfer round to baking sheet and prick all over with a fork. Spoon almond mixture evenly over pastry, leaving a ¼ inch border all around. Arrange apricot wedges decoratively, overlapping them, on top of almond mixture and sprinkle with granulated sugar.

4. Bake galette until edges are golden brown, about 30 minutes. Transfer with a metal spatula to a rack to cool. Serve warm or at room temperature.

 

PEPPERIDGE FARM FROZEN PUFF PASTRY SHEETS

 

from Gourmet Today