Ingredients
10small fresh apricots,pitted and quartered
⅓cupwhite sugar
1cupalmond meal
½cupconfectioners’ sugar
1egg
1pie crust,(such as Pillsbury®), 9-inch, refrigerated
⅓cupapricot jam,melted
Preparation
Preheat an oven to 350 degrees F. Roll out pie crust onto a baking sheet.
Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners’ sugar, and egg together in another bowl to create a paste.
Spread the almond paste on the center of the pie crust, leaving ½-inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste.
Fold the ½-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as while going around the tart.
Bake in the preheated oven for about 40 minutes until the crust is golden brown. Brush the melted apricot jam over the hot galette. Slice and serve.
