Galette Dough

1. In a bowl, combine four and salt. Add the cold, cubed butter and rub mixture between your fingers until it resembles a coarse meal. The mixture is ready when it holds together when squeezed tightly, but still breaks under the pressure of your thumb.

2. Add the cold water and gently toss together with your hands until the dough just comes together. Gather the dough into a round disc, wrap and refrigerate for at least 30 minutes and up to 2 days. 

Make the Filling and Assemble the Galette

1. In a large bowl with a handheld mixer or in the bowl of a stand mixer with the paddle attachment, combine ingredients on medium speed until smooth and fluffy. Set aside until ready to use.

2. Heat oven to 425˚F. Lightly flour the work surface, top of the dough and rolling pin.

3. Roll the dough to about 1/6" thick with a diameter of 12". Rotate the dough every few rolls to make sure it's not sticking to the rolling surface and to maintain a round shape.

4. Transfer the dough onto a rimmed baking sheet that has been lined with parchment paper or sprayed with non-stick spray.

5. Spread almond cream onto the dough leaving a 2" border around the edge.

6. Arrange apricots cuts side down on the almond cream in tight concentric circles starting from the outer edge.

7. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.

8. Make the egg wash by beating the egg and water together. Brush the crust edges with egg wash and sprinkle the crust with sliced almonds.

9. Place the galette in the refrigerator while the oven preheats to 425˚F.

10. Bake the galette for 45-60 minutes or until crust is golden brown. Let it cool completely before slicing.