Crispy Apricot Galette with Vanilla Ice Cream

In a mixer bowl, combine the *flour and salt*. Add the *cubed cold butter* and use the paddle attachment to mix until large butter chunks are still visible. Do not wait for the butter to melt; work quickly!

Immediately pour in the *ice-cold water* and stop mixing as soon as the dough comes together.

Flour your work surface. Turn out the dough and gather it into a rectangle, sprinkling with additional flour as needed to prevent sticking. Roll out the dough; it might be crumbly—this is normal.

Fold the rectangle into an envelope shape and roll it out again. Repeat the folding and rolling process *three more times*, working swiftly to keep the dough cool.

Wrap the finished dough in plastic wrap and refrigerate for 4-6 hours, or preferably overnight.

Divide the chilled dough into *four pieces*. Roll each piece out and place your filling in the center. Fold the edges toward the center, overlapping slightly.

Brush with *egg yolk* and sprinkle with sugar. Bake in a preheated oven at *180°C (355°F)* until golden brown.

Slice the apricots into wedges. In a pan, combine butter, sugar, and apricot slices. Caramelize over low heat for a few minutes, then cool.

This method is also great with other fruits, so feel free to experiment!

In a bowl, whip the cream until slightly thickened. Add the sweetened condensed milk, cream cheese, mascarpone cheese, and vanilla extract.

Continue whipping until well combined and smooth. Freeze until set.