Apricot Galette

Combine the sifted flour, sugar, salt, vanilla, and diced butter. Mix by hand or in a stand mixer with the dough attachment until the butter is incorporated into the flour, resulting in a coarse crumb, then make a well in the center of the mixture.

Add the egg into the well and quickly knead the dough until smooth. The dough should not stick to your hands and shouldn't be dry. If the dough is dry and not pliable, add a bit of water. Place it in a bag and chill in the refrigerator for 1 hour.

Roll out the dough, toss the sliced apricots with starch, and arrange them on the dough (leaving a 4 cm border), sprinkle with sugar, and fold up the edges to form a crust. Optionally, you can brush the dough with an egg.