Apricot Galette

Directions

1. 1
   In a food processor, combine 1 1/4 cups flour, salt and 2 tablespoons sugar. Pulse a couple of times to mix. Add butter, pulse for about 30 seconds until uniform. Add egg, pulse another 30 seconds or so until uniform.
2. 2
   Transfer to a bowl and add the water. With your hands, mix until dough forms a ball. Divide into 4 mini-balls. Wrap in plastic and store either in the freezer (for long term storage, good for a couple of weeks) or in the refrigerator (for short-term storage, good for a couple of days). Chill for at least 30 minutes.
3. 3
   Preheat oven to 375°F.
4. 4
   Roll out each ball of pastry dough to 1/8 inch thickness. It doesn't have to be perfectly round or pretty; that's the beauty of the galette - rustic simplicity! Transfer the dough to a baking sheet.
5. 5
   In a small bowl, mix together remaining flour, almonds and remaining sugar. Pour the flour-almond-sugar mixture on top of the dough and spread evenly, leaving a 1-inch border.
6. 6
   Cut apricots and arrange over the sugar layer. Fold dough up over the edge of the fruit, gathering as needed. Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake for 5 minutes longer.
7. 7
   Remove from the oven and sift powdered sugar over the top of the galette while it is still hot; this will melt into a glaze.