Fresh, tangy apricots and sweet almond paste work perfectly together in this rustic tart, complete with its flakey, buttery crust.
*If your apricots are large, you can slice them into smaller wedges and arrange them in a spiral pattern on the galette. You might need a slightly different amount of apricots than I used depending on the size of your fruit.
*Also, if you can’t find sour cherries, you can just skip them, or use a small berry.
*If the pastry dough is sticking to the parchment when you try to fold the edges over, move on to the freezing step and then try again afterwards.