•2 1/4 cups (9.6 ounces) flour
•Generous 1 teaspoon salt
•1 tablespoon sugar
•1/4 cup cold shortening
•1 stick cold butter, cut into cubes
•2 1/4 teaspoons cider vinegar
•4 to 6 tablespoons ice water
•1 1/2 pounds apricots (6 to 8)
•2 to 4 tablespoons granulated sugar
•1 teaspoon almond extract or
•2 tablespoons almond liqueur
•3 tablespoons sliced almonds
•1/3 cup raspberries, if desired
•1 egg, beaten
•1 tablespoon coarse sugar
Whisk together the flour, salt and sugar in a large bowl. Add the shortening and incorporate using a pastry cutter or fork (the dough will look like moist sand). Cut in the butter just until it is reduced to small, pea-sized pieces. Sprinkle the vinegar and water over the mixture, and stir together until the ingredients are combined to form a dough.
Remove the dough to a lightly floured surface and knead until it comes together in a single mass. Mold into a disk about 8 inches in diameter. Cover tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
Cut each apricot into 6 to 8 wedges, discarding the pits. Combine the apricots with the granulated sugar and almond extract and toss well to mix.
Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous one-eighth-inch thick. Transfer the dough (still on the parchment) to a baking sheet.
Gently stir in the sliced almonds and raspberries with the apricots. Spoon the filling into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of fruit uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.
Bake until the crust is golden-brown and the apricots are softened, about 45 minutes. Cover the fruit with a sheet of foil if it colors too quickly. Cool 15 to 20 minutes before slicing.
Servings: 1 galette feeds 6 to 8