Brown Butter & Apricot Rough-Puff Slab Danish

Instructions

1. 1

   In a large bowl, toss 250g all-purpose flour and 5g sea salt. Cut in 225g cultured unsalted butter, smashing the freezing cold cubes between your thumbs and index fingers. Stop when the pieces range from pea-sized to walnut-sized.

   3 min

   Tip: Leave some butter pieces big. Butter is not a garnish here—it’s the architecture of your flake.

2. 2

   Drizzle 120ml ice water over the flour mixture. Toss gently with your hands until a shaggy dough forms. Turn it out onto a board, pat into a rough rectangle, and fold it in thirds like a letter. Rotate 90 degrees, roll out slightly, and fold in thirds again.

   7 min

   Tip: Shaggy is good. Overworked dough is tight like a bad alibi. If it’s crumbling, let the ambient moisture hydrate it as you fold.

3. 3

   Wrap the dough tightly in plastic and place it in the freezer. We need the cold to relax the gluten and lock up the butter so the layers don't bleed.

   30 min

   Tip: Cami's shortcut note: The freezer accelerates the chill just enough so you can roll this out in one morning. Let time do the work.

4. 4

   While the dough chills, melt 50g cultured unsalted butter in a small saucepan over medium heat. Swirl constantly until the milk solids toast and smell intensely nutty. Pour into a bowl to cool slightly.

   5 min

   Tip: Watch the pan—browned butter goes from liquid gold to burnt disaster in seconds.

5. 5

   To the cooled brown butter, vigorously whisk in 100g almond flour, 75g toasted sugar, 1 large egg, and 1 tsp vanilla paste until a smooth, thick paste forms.

   5 min

   Tip: Toasted sugar amplifies the nutty depth, but regular cane sugar works perfectly if you're out.

6. 6

   Preheat your oven to 400°F (200°C). Halve and pit 400g fresh apricots. Set them aside on a plate.

   5 min

   Tip: Don't peel the apricots. The skins hold tart flavor and beautiful structure.

7. 7

   Pull the dough from the freezer. On a floured surface, roll it into a 9x13-inch slab. Transfer to a parchment-lined sheet pan. Lightly score a 1-inch border around the edge with a paring knife. Spread the frangipane inside the border. Shingle the apricots on top, pressing them slightly in. Beat the remaining 1 large egg and brush the border generously.

   10 min

   Tip: If the dough resists rolling and shrinks back, give it 10 more minutes in the fridge. Never force it.

8. 8

   Bake until the pastry edges are puffed, beautifully lacy, and deeply bronzed, and the apricots are bubbling in their juices.

   35 min

   Tip: Don't pull it early. Pale pastry is a tragedy; we want a serious crust-to-crumb ratio.

9. 9

   Pull from the oven and let cool on the pan for 15 minutes to allow the frangipane to set. Finish with 1 pinch flaky sea salt before slicing.

   15 min

   Tip: The salt cuts the sweetness and brings out the stone fruit's tang.