by Sarah Steimer
- 1 1/2 cups pitted and halved cherries
- 5 apricots, sliced
- 1/4 cup brown sugar
- handful of slivered almonds
- 1 egg, beaten
- 2 tablespoons granulated sugar
Toss the fruit with the brown sugar in a bowl. Cover and refrigerate for about an hour.
Roll galette dough out on a lightly floured surface to about 15-inch circle (does not have to be perfect). Place on a baking sheet.
Layer the fruit in the dough, leaving about 2-3 inches around the edge. Top with slivered almonds. Fold the dough in those 2-3 inches. Brush the crust with the egg and sprinkle granulated sugar lightly over top. Bake at 400 degrees for about 55 minutes, or until the crust is golden.
Serves about six.
Recipe: Sarah Steimer
Photos: Sarah Steimer