As I promised last week, I'm making pies this month.  Well, this is a galette, not a pie, but it's in the pie family . . . a pie crust without the pie plate.  This galette marks my first attempt at making up my own pie crust recipe, under the long-distance tutelage of a friend in Brooklyn who I'll just refer to as the Pie Goddess.  My basic approach is a little more than two parts flour to one part fat, with the fat being a mixture of butter and vegetable shortening, with a little sugar and salt thrown in.  I'm learning that pie crust is extremely technique sensitive, so I'm working on that too.  This galette crust turned out a bit too brittle and not flaky enough.  I know what at least part of the problem was, but I'll spare you the details today.  Instead, I'll keep working on it and I'll share my recipe and technique when I've achieved a crust that meets my standards.

Apricots are in season and I'm appreciating their delicate perfume and sweet-tart taste more this year than ever before.  Though apricots are the star of this show, they've got a great supporting cast of an almond/sugar base and lavender chantilly cream topping.  I must say, this combo rockz.  The lavender chantilly cream might be my favorite part of this dish.  So if you want to try this at home, make your favorite pie crust recipe and fill it as follows.

For the galette filling:

• 1/2 cup almonds (I used whole almonds with skins because that's what was in my cupboard, but next time I think I'd use peeled almonds for a cleaner, smoother texture.)
• 1/2 cup confectioner's sugar
• 8-10 small apricots* (fewer medium-large apricots)
• 1 teaspoon of lemon juice
• 1 large egg
• 1 tablespoon heavy cream
• 1 tablespoon granulated sugar

For the lavender chantilly cream:

• 1/2 cup heavy cream
• 1 tablespoon lavender simple syrup (1 cup sugar, 1/2 cup water, 1 tablespoon culinary grade lavender)

1. Several hours before, or even the day before, make the lavender simple syrup by combining the sugar and water in a small sauce pan.  Bring it to a boil over medium heat and add the lavender.  Simmer for a few minutes, then remove from heat.  Allow it to cool to room temperature, strain out the lavender and store in a glass or ceramic container (because it'll absorb flavors from plastic).
2. Preheat your oven to 400°F with a rack in the lower third.  I used a baking stone rather than a baking pan to bake this galette.  Either will work fine.  If you're using a baking stone, place it on the rack in the lower third of the oven.
3. Combine the almonds and confectioner's sugar in a food processor and pulse until finely ground.
4. Halve the apricots, remove the stones, then cut into 1/8 inch slices.  Gently toss the apricot slices in a bowl with lemon juice.
5. Roll out your pie crust and apply the almond/sugar mixture in an even layer.  You may not need all of it; use your judgment.
6. Fold the edges of the pie dough up and over the almond/sugar mixture to make a rim on the galette.  Then arrange the almond slices on top.  Combine the egg and tablespoon of heavy cream and apply this egg wash to the exposed galette crust.
7. Bake the galette for 20 minutes, then sprinkle with the tablespoon granulated sugar and continue baking until the crust is golden brown, which should take 5-10 more minutes.
8. While the galette is baking, make the lavender chantilly cream by whipping the cream to soft peaks, then whipping in the tablespoon of lavender simple syrup.
9. When the galette is golden brown, remove it from the oven to a cooling rack, allow it to cool for a bit, then serve it with the lavender chantilly cream.

As an aside, this is the first time that I've made lavender simply syrup and find it to be an exquisite concoction.  I bet it would go well with some booze.  I'm going to touch base with the Pie Goddess' husband, who's a budding mixologist, and get some ideas for some lavender cocktails.  Stay tuned.