Rustic Apricot Galettes

I'm a hell of a good cook, but I'm not a great baker. It's so scientific and exacting and I have no patience for the measuring and the pile of little spoons and bowls required to pull of a beautiful baked good. I'm working on it, reluctantly. What I can do, and you can too , is open a box of store-bought puff pastry dough and create magic with it. I'd forgotten how fantastic this stuff is! Better then sliced bread, this stuff is the answer to my "fake it 'til I make it" baking approach. I made these beautiful galettes and the tomato tarts and they received rave reviews from everyone I shared them with. So, if you're besieged with the bad baker syndrome like I am, grab a box and get baking!

You start by rolling one piece of the pastry out in order to make 6 4 inch squares. The box of puff pastry comes with two rolls, so you could make 12 of these by doubling the recipe. Put the filling in the center and bring the corners up to meet each other in the center. Give them a little pinch and twist.

And here it is, oozing with deliciousness. By the way, you can use any fruit you like..peaches, plums, apricots, nectarines. In the Fall try pears and apples (pre-cook the apples a bit with some cinnamon so they are soft enough)!

Rustic Apricot Galettes

Adapted from Martha Holmberg's wonderful book called Puff.

6 ripe medium apricots, pitted and cut into 1/4-inch wedges
1 to 2 tablespoons granulated sugar (depending on sweetness of apricots)
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch of kosher salt
1 sheet (about 9 ounces) frozen puff pastry, thawed
2 tablespoons unsalted butter, melted
Coarse sugar, for sprinkling on top (optional)
About a tablespoon of cream or half and half

Heat the oven to 425 F.

In a medium bowl, toss the apricots with the sugar, flour, lemon zest, and salt. Set aside (don't do this more than 15 minutes ahead or the apricots may give off a lot of juice).

On a lightly floured counter, roll the pastry into a 9-by-13 1/2-inch rectangle and cut it into six 4 1/2-inch squares. Arrange the pastry squares on a baking sheet. Brush each with melted butter.

Divide the apricots among the pastry squares, just piling them haphazardly in the center, no need to arrange.

Pull up all four corners of each square and pinch the points together in the center (they will come apart a bit as they bake, but that's what makes them so inviting!). Brush the tops of the pastry with some half and half or cream and sprinkle on the coarse sugar (if you are using it).

Bake until the pastry is puffed and brown and the edges of the apricots are slightly browned, about 15 minutes.

Reduce the heat to 375 F and cook for another 7 minutes to ensure that the pastry is cooked through and the fruit is a little drier. Cool on a wire rack or serve warm.