- 1/2 cup almonds, preferably blanched
- 1/3 cup sugar, plus more for sprinkling
- 1 large egg
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
- 1 tablespoon all-purpose flour, plus more for surface
- 1 package frozen puff pastry, preferably all-butter, thawed
- 12 apricots (about 1 1/4 pounds), halved, pitted, or other stone fruit, quartered if large
- Place a rack in middle of oven; preheat to 425°F. Pulse almonds and 1/3 cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.
- Roll out pastry on a lightly floured surface just to smooth out any creases.
- If you’re using a package of pastry that has 2 sheets, stack and roll out to a 1/4″–1/8″-thick rectangle.
- If your package contains a single 16×10″ sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until rectangle is 1/4″–1/8″ thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a 1/2″ border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of almond cream. Sprinkle lightly with sugar.
- Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325°F and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.
- Almond cream can be made 3 days ahead. Cover and chill.