Apricot-Pear Galette

In the work bowl of a food processor, pulse all-purpose flour and salt. Add cold butter, and pulse until mixture is crumbly and butter is peasize. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, as needed.

Turn out dough, and shape into a rectangle. Tightly wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (If dough is refrigerated for longer than 1 hour, let stand at room temperature for 10 to 15 minutes before rolling out.)

For filling: In a medium bowl, stir together butter and sugar with a small rubber spatula until smooth. Add egg,vanilla, salt, and almond extract, stirring until combined. Stir in almond flour and all-purpose fl our until smooth.

Line a baking sheet with parchment paper.

Spread butter mixture onto dough within scored rectangle. Reserve 3 tablespoons (60 grams) fruit spread in a small microwave-safe bowl. Gently dollop and spread remaining fruit spread onto butter mixture. Arrange pear slices on top as desired. Fold edges of dough over pears, and pleat or crimp as desired, being careful not to tear dough. Refrigerate until dough is firm, about 20 minutes.

Preheat oven to 400°F (200°C).

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Place galette in oven.

Immediately reduce oven temperature to 375°F (190°C). Bake until crust is golden brown and pears are soft, 40 to 50 minutes.

Heat reserved 3 tablespoons (60 grams) fruit spread on high in 15-second intervals, stirring between each, until fluid. Using a pastry brush, brush fruit spread all over pears. Let cool completely on pan on a wire rack before serving. Store in an airtight container for up to 2 days.