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Apricot frangipane galette with rosemary pastry

A galette is a loosey goosey free-form pie that requires very little in the way of baking ability. If you can play with play-dough, you can bake a galette. Infusing the dough with rosemary, is one advantage of making your own pastry, but if you’re umming and ahhing, I’m very ok with your use of store-bought shortcrust instead.


Rosemary shortcrust pastry

  • 300 g plain flour
  • 1 tbsp icing sugar
  • 150 g chilled butter chopped
  • 2 tsp of finely chopped rosemary
  • 1 egg lightly beaten
  • 1-2 tbsp chilled water
  • ½ tsp of salt

Frangipane filling

  • 2 tbsp soft butter
  • 2 tbsp caster sugar
  • ½ cup almond meal
  • 1 tbsp of plain flour
  • 1 egg
  • ¼ tsp of vanilla
  • Zest of 1 orange


  • 8-10 apricots halved
  • 2 tbsp flaked almonds
  • 1 tbsp honey
  • 2 tsp hot water


  • Start by making the pastry. Place flour, sugar, rosemary, salt and butter into a large bowl. Gently rub the butter into the flour, leaving small chunks of butter, but ensuring all flour is coated in the butter. Once combined, make a well in the centre of your dough and add in the egg and a tablespoon of water. With your hands, gently start mixing together to form a dough. The dough will be smooth and not dry, if a little dry, wet your hands with water and then knead the dough again. This is a way to add water but in small enough amounts that you won’t drown it. Wrap in cling wrap and rest in the fridge for 1 hour or overnight.
  • To make the frangipane, beat the butter and sugar together until lightly creamed. Mix in the almond and plain flour, orange zest, vanilla and a pinch of salt, mix, and then the egg.
  • Preheat your oven to 200°C (180°C fan). Flour your bench and roll out the pastry to approx. 30-35 cm and about ½ cm thick. Roll your pastry around your rolling pin, line a large flat baking tray with baking paper and then roll the pastry over the baking paper. Spread the frangipane in the middle, leaving a 5-10cm edge which will fold back over the apricots.
  • Place the apricots, flesh side down over the frangipane mix. Then fold the edges of the pastry back over the apricots, leaving a circle in the middle that is uncovered from pastry.
  • Make the glaze by mixing the water and honey together. Glaze the pastry and sprinkle with flaked almonds. Place into your hot oven and bake for approx. 25-30 minutes or until the pastry is golden brown. Keep turning and keep an eye on the almonds burning too quickly. If it your oven’s seems too hot, turn it down to 180°C for the remaining time – or pop a bit of foil over the top if using a conventional rather than fan oven.

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