One of the best things I've baked lately is this Apricot Galette. Ripe apricots are baked to a jammy consistency and enveloped in a crispy, golden brown pastry crust that has been sprinkled with crunchy sugar. It's elegant, effortlessly sophisticated, and way easier than it looks. If you aren't into apricots, nearly any fruit can be substituted. This pin has step-by-step tutorials for the galette and pie dough | thehungrytravelerblog.com
These were a super big hit with my friends who said “Mmmm, God, this is good!” But shhh, don’t tell our daughters as the tart went so fast they didn’t even get to try any. This crumble tastes best on the first day, which shouldn’t be a problem as it’ll likely disappear fast. The sweet almond crust pairs wonderfully with the tartness of the apricots.