Recipe appears in
Rosemary shortcrust pastry
300g plain flour
1 tbsp icing sugar
150g chilled butter, chopped
2 tsp of finely chopped rosemary
1 egg, lightly beaten
1-2 tbs chilled water
½ teaspoon of salt
2 tbsp soft butter
2 tbsp caster sugar
½ cup almond meal
1 tbsp of plain flour
1/4 tsp of vanilla
Zest of 1 orange
8-10 apricots halved
2 tbsp flaked almonds
1 egg whisked
1 tbsp honey
2 tsp hot water
Let’s make the pastry first. 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 1 tbsp 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 and then mix the dough. This is a way to add water but a small amount. Wrap in cling wrap and rest in the fridge for 1 hour or overnight.
To make the frangipane, mix 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 degrees C. 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.
Glaze the pastry with the egg and sprinkle with flaked almonds. Place into your hot oven
and bake for approx. 25-30 minutes or until golden brown. Keep turning and keep an eye on
the almonds burning too quickly. If it seems to hot turn your oven down to 180 for the
Once out of the oven, mix the honey and water and brush the glaze over the top of the warm galette.