Instructions:

1. In a small bowl, combine with a fork until a slurry is formed:
• ¹/₄ cup all-purpose flour
• 5 TBS water , ice cold
• ¹/₂ tsp cider vinegar
• ¹/₈ tsp almond extract
2. Whisk in:
• 1 cup all-purpose flour
• 2 TBS all-purpose flour
• ¹/₄ cup almond meal
• ¹/₄ tsp salt
3. Using your fingers or a pastry blender cut in until mixture resembles coarse meal:
• ¹/₄ cup butter, unsalted , chilled & cut into pieces
4. Add slurry and stir just until moist.
5. Turn dough out onto a lightly floured surface.
6. Knead lightly 5 times.
7. Gently press dough into a 4-inch circle onto heavy-duty plastic wrap.
8. Cover with additional plastic wrap.
9. Carefully roll dough into a 14-inch circle.
10. Freeze for 10 minutes.
11. Preheat oven to 400ºF.
12. Remove dough from freezer and remove top sheet of plastic wrap.
13. Let dough stand 1 minute or until pliable.
14. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper.
15. Remove remaining plastic wrap.
16. In a small bowl combine:
• 1 ¹/₂ TBS cornstarch
• 2 TBS turbinado sugar
17. Sprinkle over dough, leaving a 2-inch border.
18. Arrange in a circle pattern over the cornstarch mixture, leaving a 2-inch border:
• 2 lb apricots , firm, ripe, pitted & quartered
19. Fold edges of dough over apricots (dough will only partially cover apricots).
20. In a small microwave-safe bowl, combine:
• 1 tsp thyme, fresh
• ¹/₄ cup apricot jam
• 1 TBS honey
21. Microwave on HIGH for 45 seconds.
22. Using a pastry brush, brush jam mixture over apricots and dough edges.
23. Sprinkle with:
• 1 ¹/₂ TBS turbinado sugar
24. Bake for 35 minutes or until crust browns.
25. Remove from oven and garnish with:
• 1 tsp thyme, fresh
26. Cool 10 minutes, slice and serve.