One-Hour Apricot and Almond Galette

Ingredients

• 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

Steps

1. Position an oven rack in the middle and preheat to 425°F. In a food processor, pulse the almonds with 1/3 cup sugar until very finely ground, then pulse in the egg. Add butter, almond extract if using, vanilla extract, salt and 1 Tbsp. flour, and pulse to a smooth almond cream.
2. Roll the pastry on a lightly floured surface only enough to remove its creases.
3. For a package containing 2 pastry sheets, stack them and roll to a rectangle 1/4"–1/8" thick.
4. For a single 16×10" puff-pastry sheet, cut it in half crosswise and roll one half on a lightly floured surface into a rectangle 1/4"–1/8" thick, keeping the other half for another use. Put the pastry on a parchment-lined baking sheet. Fold its edges over to form a 1/2" border on every side, then prick the entire surface with a fork to limit excessive rising and help it bake through. Spread the almond cream within the borders. If the dough gets too soft to handle, chill it in the freezer for a few minutes. Arrange the apricots cut-side up over the cream and sprinkle lightly with sugar.
5. Bake for 15–20 minutes, until the pastry is golden brown and puffed. Lower the oven to 325°F and bake for 15–20 minutes longer, until the pastry is deep golden brown and cooked through and the apricots are soft with browned spots.
6. You can prepare the almond cream 3 days ahead; keep it covered and chilled.