Apricot & almond galette

Serves

6 People

Cooking Time

90 minutes

Season

Summer

Autumn

Dietary

Vegetarian

This is a great early summer pudding to have up your sleeve. Rustic galettes are much like tarts, but a lot less faff! Any stone fruit, such as peaches or plums, will work well, but here we are using delicious new season apricots with their slightly tangy flavour. They pair beautifully with the almond frangipane filling and subtle fragrance of rosemary.

Ingredients

Sweet shortcrust pastry

200g Plain flour
90g Cold Salted Butter (cut into cubes)
30g icing sugar
1 Egg (Whisked)

Frangipane mixture

100g Softened Unsalted butter
100g Golden Caster Sugar
2 Eggs
100g Ground Almonds
Drop of Almond Extract
1 tbsp Plain Flour

Apricot filling

300g Apricots (de stoned and cut into slices)
50g Golden Caster Sugar
1 sprig of rosemary (finely chopped)
2 tbsp Apricot Jam

Method

Step 1.

Pre heat your oven to 180c. First make the pastry. In a bowl crumb together the flour, icing sugar and butter until it resembles fine breadcrumbs. Make a well in the centre of the mixture and pour in the egg. Using a fork to start, gradually incorporate the egg. Once the pastry is starting to come together work it with your hands briefly, give it a quick knead on your work surface, wrap and place in the fridge for at least 30 mins.

Step 2.

Make the frangipane filling. Cream together the butter and sugar, then add the eggs one at a time whisking until smooth. Add the ground almonds, almond extract and plain flour and whisk again until all the almonds and flour are incorporated. Set aside.

Step 3.

Make the apricot filling, add the sliced apricot to a bowl, add the sugar and rosemary and mix well.

Step 4.

Line a baking tray with baking parchment. Roll out the pastry to ½ cm thickness and place on the baking tray. Add the frangipane and spread over, then add the apricots on top. Fold up the edges until roughly a circle (doesn’t matter if it isn’t). Brush the apricot jam over the pastry. Place in the oven and bake for 40 mins until the pastry is golden and the frangipane is cooked through.