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Perfect apricot galette
By Felicity Cloake · theguardian.com
Serves 8
2 hrs 45 min + chilling
A rustic free-form tart with a buttery pastry crust, almond frangipane filling, and roasted apricots glazed with jam.
| prepFreeze 125 g cold butter for at least 1 hour until solid | |||||||||||||||
| prepFreeze flours, salt and baking powder together | |||||||||||||||
| prepPreheat oven to 200°C / 180°C fan / 390°F / gas mark 6 | |||||||||||||||
| 125 g / 4.4 oz cold butter, cut into 2 cm cubes | Pulse in cold butter until breadcrumb texture | Add iced water, mix & form into ball | Flatten into circle, wrap & chill 45 min | Roll pastry to 32 cm circle on baking paper | Transfer to baking sheet & chill | Trim pastry edge & mark 25 cm circle in centre | Fold pastry rim towards centre, crimp edges | Chill 30 min | Preheat oven & baking sheet to 200°C / 180°C fan | Brush pastry with beaten egg | Bake 15 min, scatter remaining sugar on fruit | Bake 30 min more until browned, turn halfway | Slide off paper, cool on wire rack 15 min | Heat jam & paint fruit and pastry; scatter reserved nuts | |
| 120 g / 4.2 oz plain flour, plus extra to dust | Pulse flours, salt, baking powder & cream cheese | ||||||||||||||
| 60 g / 2.1 oz wholemeal plain flour | |||||||||||||||
| 0.25 tsp fine salt | |||||||||||||||
| 0.125 tsp baking powder | |||||||||||||||
| 80 g / 2.8 oz full-fat cream cheese | |||||||||||||||
| 100 g / 3.5 oz skin-on almonds | Roast almonds 200°C / 180°C fan, 12 min | Cool, chop & grind; mix with sugar, flour, butter & salt | Stir in just enough beaten egg to make paste | Spread frangipane in circle | Scatter cornflour & 1 tbsp sugar over frangipane | Arrange apricot halves skin-side up, filling gaps | |||||||||
| 50 g / 1.8 oz caster sugar | |||||||||||||||
| 20 g / 0.7 oz plain flour | |||||||||||||||
| 30 g / 1 oz butter, softened | |||||||||||||||
| 1 pinch of salt | |||||||||||||||
| 1 egg, beaten (divided: some for frangipane, some for egg wash) | |||||||||||||||
| 650 g / 23 oz apricots or other stone fruit | Halve apricots, remove stones & quarter if large | ||||||||||||||
| 1 tbsp cornflour | |||||||||||||||
| 2 tbsp / 25 g caster sugar | |||||||||||||||
| 2 tbsp smooth apricot or other jam | |||||||||||||||
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