Apricot Galette

In a large mixing bowl combine the all‑purpose flour, raw sugar, almond flour, and salt.

Rub the cold butter chunks into the dry mixture with your fingertips until the texture resembles coarse cornmeal.

In a small cup whisk together almond extract, water, and apple cider vinegar; add most of this liquid to the flour mixture, reserving a little for later, and knead gently, adding extra water a teaspoon at a time if needed, until a smooth, cohesive dough forms.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or until fully set.

Preheat the oven to 375°F (375°F). Lightly flour a work surface and roll the chilled dough into a 12‑inch circle; transfer it to a parchment‑lined baking sheet.

Using a knife, lightly score a 10‑inch circle inside the dough as a guide for the filling.

Sprinkle the inner circle evenly with the coarse raw sugar and the cornstarch.

Arrange the apricot eighths around the inner circle, overlapping them slightly, then fold the outer edges of the dough over the fruit in a rustic double‑fold, leaving the center exposed.

Bake the galette for 30–45 minutes, until the crust is golden brown and the apricot filling is bubbly.

While the galette bakes, place the apricot preserves and honey in a small saucepan over low heat, stirring until the mixture loosens into a smooth glaze.

When the galette is done, remove it from the oven and immediately drizzle the warm apricot‑honey glaze over the top; optionally dust with powdered sugar to taste.

Serve the galette warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream or fresh blackberries.