Peach Galette With Fresh Peaches

To prepare the dough:

1. Cut the butter into small cubes and place it in the refrigerator to keep chilled.
2. Combine the flour, sugar and salt in the bowl of your food processor fitted with a standard blade. Pulse to combine.
3. Add the chilled cubes of butter to the bowl. Pulse several times until the mixture resembles coarse crumbs.
4. Add 3 1/2 tablespoons of ice water to the bowl. Pulse just until the dough is slightly crumbly, but comes together.
5. If it doesn’t after a few pulses, add another 1/2 tablespoon of the ice water and pulse again. Remove the dough from the bowl.
6. Wrap with plastic wrap and refrigerate for 30 minutes, or up to 24 hours.
7. Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll the dough into a 12-inch circle, turning it over and lightly dusting with more flour as necessary.
9. Transfer the dough to your baking sheet gently, using your rolling pin. Place the baking sheet with the dough into the refrigerator to chill.
10. Preheat your oven to 375 degrees.

To assemble:

1. Slice the peaches and toss them with the cornstarch.
2. Remove the dough from the refrigerator and arrange the peaches in a concentric circle leaving a 2-inch
3. Fold the edges of the dough over the fruit to create a crust. Brush the outer crust with the melted butter, brushing the tops of the peaches with any remaining
4. Sprinkle the turbinado sugar over the crust.
5. Bake for 50 minutes. The crust should be browned and the fruit should become tender.
6. Allow the galette to cool for 10 minutes, then brush the top of the peaches with apricot jam.
7. Serve with vanilla ice cream, if desired.