Small Apricot Galettes

• 5 grams (1 1/2 teaspoons) active dry yeast
• 115 grams (1/2 cup) lukewarm water
• 2 tablespoons plus 1/4 teaspoon sugar
• 1 large egg, at room temperature, beaten
• 135 grams (1 cup) whole-wheat flour
• 155 grams (1 1/4 cups) unbleached flour
• 25 grams (1/4 cup) almond powder (also known as almond flour; optional; substitute whole-wheat flour if not using)
• 1/2 teaspoon salt
• 60 grams (4 tablespoons) unsalted butter at room temperature
• 1 1/2 pounds apricots, pitted and halved or quartered, depending on the size
• 3 tablespoons lightly toasted slivered almonds
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon cinnamon
• 3 tablespoons turbinado or brown sugar
• 25 grams (1/4 cup) almond powder

1. Dissolve the yeast in the water, add 1/4 teaspoon of the sugar, and allow to sit until the mixture is creamy, about 5 minutes.
2. Beat in the egg.
3. Sift together the flours, 2 tablespoons sugar, and salt into the bowl of a standing mixer fitted with the paddle; you can also use a large bowl.
4. Add the butter and beat at low speed or work with your fingers until the mixture is crumbly.
5. Add the yeast mixture and beat on low speed or stir until the ingredients come together.
6. Turn out onto a lightly floured surface and knead gently just until the dough is smooth, about a minute.
7. Shape into a ball.
8. Place in a lightly buttered bowl, cover the bowl with plastic wrap, and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.
9. Turn the dough out onto a lightly floured surface and weigh.
10. Divide into 2 equal pieces.
11. Wrap one piece and refrigerate.
12. Divide the other half into 8 equal pieces and gently shape each piece into a ball without kneading.
13. Cover loosely with plastic wrap and let rest for 5 minutes.
14. Roll each piece out into a very thin round, about 5 1/2 to 6 inches in diameter.
15. If you have a Silpat, roll the dough out on the mat; otherwise use a lightly floured surface and dust regularly to prevent the dough from sticking.
16. Stack each piece between sheets of plastic wrap, then wrap the stack in plastic and place in the freezer while you prepare the fruit.
17. Roll out the other half of the dough for use in a single galette; wrap it in plastic and freeze.

active dry yeast, water, sugar, egg, flour, flour, almond powder, salt, butter, almonds, vanilla, freshly grated nutmeg, cinnamon, turbinado, almond powder

Taken from cooking.nytimes.com/recipes/1014876 (may not work)