Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Farm & Larder galette dough, chilled
6-8 ripe apricots
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the fruit to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of creme fraiche if desired.
Variation: This tart would also be lovely with pitted cherries added in!