1-Gathering and Preparing Ingredients: Start by preheating your oven to 400°F (204°C) and getting your workspace ready. Make a slurry by whisking together ¼ cup flour, 3 tablespoons ice water, cider vinegar, and almond extract in a small bowl. In another bowl, whisk the remaining flour (that’s 1 cup plus 2 tablespoons), 2 tablespoons sugar, and salt, then cut in the chilled butter until it looks like coarse crumbs. Add the slurry and stir until just moist don’t overmix, as that keeps the crust flaky.

2-Assembling and Baking: Turn the dough onto a floured surface and knead it lightly just 5 times. Press it into a 4-inch circle between plastic wrap, then roll it out to a 14-inch circle and freeze for 10 minutes to firm up. Once chilled, remove the top plastic wrap, let it rest for a minute, and place it plastic wrap side up on a parchment-lined baking sheet before peeling off the rest.

Combine the cornstarch and 2 tablespoons sugar, then sprinkle this over the dough, leaving a 2-inch border. Arrange the apricot quarters in a spoke pattern on top, also leaving that border, and fold the dough edges over the apricots to partially cover them. Warm the apricot jam and honey in the microwave for 45 seconds, stir, and brush it over the apricots and dough edges, then sprinkle on the remaining sugar.

Bake for 35 minutes until the crust turns golden brown. Once out of the oven, sprinkle with the fresh thyme leaves and let it cool for 10 minutes before serving. This galette not only tastes amazing but also fits into meal prep for working professionals it’s ready in about 1 hour and 20 minutes total. If you’re looking for more baking tips, our strawberry mousse recipe offers great ideas for seasonal fruits.