Stone Fruit Galette

Yield: 6 servings.

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


  • 1  puff pastry sheet (from a 17 1/4 oz package), thawed
  • 3 tablespoons granulated sugar
  • 4 to 6 pieces of stone fruit, pitted and cut into 1/8 inch wedges
  • 1/4 cup sliced almonds
  • 1/3 cup apricot jam
  • 2 tablespoons water


  1. Preheat oven to 425 degrees F.
  2. Unfold pastry sheet and using a rolling pin lightly roll pasty out. Using a sharp knife cut out a 10-inch round, using a dinner plate as a guide. Transfer round to a tart pan with removable bottom.
  3. Sprinkle 1 tablespoon of sugar on bottom of tart and arrange fruit wedges over sugar, packing them in tightly and making one big circle. Sprinkle with remaining tablespoons of sugar and with sliced almonds. Bake in oven until edges are golden brown, about 25 to 30 minutes.  Cool on rack.
  4. Just before serving heat apricot jam with water in a small pot over moderate heat.  Using a brush, paint the tart with the melted jam.