Apricot galette with pistachio frangipane
Apricots are in season so why not take advantage of the delicious fruit and turn them into a galette. If you want to cheat, you can use ready-made puff pastry or you can make your own, but making it from start to finish is very rewarding. The recipe to make a rough-puff pastry can be found here. If you don't like apricots, you can use any kind of fruit you like - peaches, nectarines, plums.
Serves: 8 slices | Prep time: 15 minutes | Baking time: 40-45 minutes
8-10 apricots (sliced)
1 egg (for egg wash)
50g ground pistachio
50g icing sugar
Prepare one batch of the flakey pastry
Mix together the ground pistachio, egg, and icing sugar together to make the frangipane.
Pre-heat the oven 200°C/ 180 fan/ gas mark 4.
Roll out the pastry in a rough circle that is about 4-5mm thick. Spread the frangipane in the middle of the pastry making sure to leave a 5cm border around the edge. Arrange the apricots slices over the top in a pattern, either in a circle or little fans of the fruit.
Fold in the edges of the pastry to slightly overlap the fruit. Brush the edges with the beaten egg and sprinkle over the demerara, then transfer to the hot baking sheet using the parchment.
Bake for 40-45 minutes until the pastry is golden. You may need to turn the baking tray to bake evenly. Cool for 10 minutes before cutting into the galette. Best served warm.