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1
Advance Preparations: Prepare Streusel.
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2
Store in a sturdy container in the refrigerator for up to 1 week or freeze for up to 1 month.
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3
Prepare Butter Pastry as directed.
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4
Baking Preparations: Position rack in lower third of oven; preheat oven to 400F.
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5
Preparing the Pineapple: One hour before baking the galette, peel the pineapple.
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6
Cut it into 1/4-inch-thick slices; then cut slices into halves or quarters and remove core.
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7
Place on paper towels to absorb some of the juice.
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8
Roll out the pastry to a 15- to 16-inch circle 1/8 inch thick.
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9
Trim it even with a pastry wheel (or sharp-edged chefs knife), forming a 14 1/2- to 15-inch circle.
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10
Roll it loosely onto the rolling pin and transfer to the ungreased baking sheet or a 12-inch pizza pan.
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11
Arrange the pineapple slices over the pastry in concentric circles, overlapping them slightly, leaving a 1-inch border around the edge.
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12
When you are finished, lift the pastry border and fold it over the edges of the pineapple slices all around the galette.
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13
Sprinkle the streusel over the top.
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14
Baking and Glazing the Galette: Bake for 40 to 45 minutes, or until the crust is golden brown and sounds and feels crisp when pierced with a metal skewer in several places.
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15
When the galette is finished baking, remove it from oven and brush the warm apricot glaze over the pineapple slices.
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16
Serve lukewarm or at room temperature the same day.
