Apricot and almond galette recipe
If you can’t find good quality apricots or they’re out of season, this super dessert tastes just as delicious with tinned apricots in juice.
Preparation time: 30 minutes
Cooking time: 30 minutes
350g (12oz) ready-rolled puff pastry
100g (4oz) unsalted butter, softened
100g (4oz) caster sugar
2 medium eggs
1tsp vanilla extract
100g (4oz) ground almonds
14 ripe apricots or 2 x 410g tins apricots in juice, drained
75g (3oz) flaked almonds
2tbsp golden icing sugar
1 Preheat oven to 190 C, 170 C fan oven, 375 F, gas 5. Roll the pastry into a 30.5 x 30.5cm/12 x 12in square, place on a large, greased baking sheet and knock up the edges slightly with a flat-bladed knife. Chill while you make the almond filling.
2 Place the butter, sugar, eggs, vanilla extract and almonds in a large bowl and beat with an electric hand whisk for 2 to 3 minutes until combined. Spread the almond mixture evenly over the chilled pastry to within 1cm (½in) of the edge.
3 Cut the apricots in half and remove the stones. If using tinned apricots, pat dry with kitchen paper. Arrange fruit on top of the filling and sprinkle over the flaked almonds. Bake for 25 to 30 minutes until the top is golden and the pastry cooked.
4 Remove from oven, cool slightly and dust with icing sugar. Serve with Kirsch Chantilly cream (right).
Per serving: 490cals, 35g fat, 18g saturated fat, 40g carbohydrate