Stone Fruit Galette

Directions

1. 1
   Preheat the oven to 425 degrees F.
2. 2
   Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out.
3. 3
   Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
4. 4
   Transfer the round to a tart pan with a removable bottom.
5. 5
   Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle.
6. 6
   Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds.
7. 7
   Bake until the edges are golden brown, 25 to 30 minutes.
8. 8
   Cool on a rack.
9. 9
   Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat.
10. 10
    Using a pastry brush, paint the tart with the melted jam.
11. 11
    BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.