Stone Fruit Galette

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out.

3. 3

   Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.

4. 4

   Transfer the round to a tart pan with a removable bottom.

5. 5

   Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle.

6. 6

   Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds.

7. 7

   Bake until the edges are golden brown, 25 to 30 minutes.

8. 8

   Cool on a rack.

9. 9

   Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat.

10. 10

    Using a pastry brush, paint the tart with the melted jam.

11. 11

    BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.