Chocolate Apricot Galette

Sift 190 g of flour and 10 g of cocoa, then add 30 g of sugar and a pinch of salt. Mix.

Grate 100 g of ice-cold butter and rub it into the flour to make crumbs.

Pour in 70 g of ice water and combine quickly. Don't warm the dough with your hands.

Put the dough in the refrigerator for 1 hour.

Roll out the dough into a circle. Put it on a baking sheet and form the vertical sides of the galette.

Put the finished galette base on the baking sheet in the refrigerator or freezer while you prepare the filling.

Put the apricot filling on the base of the galette. Press the sides to the filling.

Cut 500 g of fresh apricots into medium pieces. Add 70 g of sugar and 20 g of cornstarch. Mix.

Finely chop 15 g of almonds. Top the galette with the chopped almonds and 20 g of brown sugar.

Bake in a preheated oven at 200°C (400°F) for 35–40 minutes.