Total time: 1 hour, plus cooling time
Serves 6 to 8
1 1/2 pounds apricots (6 to 8) or other stone fruit such as peaches or plums
2 to 4 tablespoons granulated sugar, depending on the sweetness of the apricots
1 teaspoon almond extract or 2 tablespoons almond liqueur
Prepared galette dough (see recipe at left)
3 tablespoons sliced almonds
1/3 cup raspberries, if desired (blueberries or pitted sweet cherries can be substituted)
1 egg, beaten
1 tablespoon coarse sugar
Cut each apricot into 6 to 8 wedges, discarding the pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.
Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous 1/8 inch thick.
Transfer the dough (still on the parchment) to a baking sheet.
Gently stir in the sliced almonds and raspberries with the apricots. Spoon the mixture into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.
Bake until the crust is golden-brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if they color too quickly.
Cool the galette 15 to 20 minutes before slicing.
Per serving, based on 8: 374 calories; 6 grams protein; 43 grams carbohydrates; 3 grams fiber; 20 grams fat; 9 grams saturated fat; 54 mg cholesterol; 15 grams sugar; 303 mg sodium.