This recipe can be used with any fresh fruit of your choice. Strawberries, blackberries, cherries, peaches, etc.

We’re macerating the apricots here because they tend to be on the dry side, even when ripe. If you’re using peaches or strawberries – or a fruit that tends to be on the juicy side – there’s no need to macerate.

Piling the fruit high on the dough results in jammy goodness on the bottom and more structured fruit on top. If you want a super jammy galette, roll the dough slightly thinner and spread the fruit evenly.

The apricots used here were slightly smaller than a golf ball. If yours are larger, you may want to cut them into eighths.

Corn starch is a great substitute for potato starch. Arrowroot will work, too.