Summer Recipes Fruit Puddings

Apricot and rosemary galette


The rosemary provides a subtle, background flavour, which works beautifully with the tart, sweet apricots.

Serves 6

This recipe originally appeared in House & Garden magazine


For the pastry:
100g plain flour
1 tablespoon caster sugar
75g cold, unsalted butter, cut into 1 cm pieces

For the frangipane:
25g ground almonds
15g unsalted butter, softened
1 tablespoon caster sugar

For the topping:
½ tablespoon chopped rosemary
8 apricots
2 tablespoons apricot jam
15g unsalted butter
1 tablespoon caster sugar


For the pastry:

  • Mix the flour, sugar and the butter pieces together and using an electric mixer, or by hand, cut the butter pieces into the flour until they are pea sized.
  • Put the mixture into bowl and add 4 tablespoons of ice-cold water, a tablespoon at a time, mixing lightly until the dough comes together. Small pieces of butter should be visible throughout the dough – this will give it a flaky texture when cooked.
  • Press it into a disc, wrap in cling film and rest in the fridge for at least 30 minutes.

For the frangipane:

  • Beat the butter until creamy, add the almonds and sugar and mix to make a smooth paste.

To assemble the galette:

  • Preheat the oven to 190˚C/fan oven 170˚C /mark 5.
  • Line an oven tray with baking paper.
  • Roll out the pastry on a lightly floured surface to form a 30cm circle, about 2mm thick. Carefully lift it onto the prepared tray.
  • Spread the frangipane in an even layer over the pastry. Sprinkle with the chopped rosemary.
  • Cut the apricots in half, discarding the stones. Finely slice 4 apricot halves and lay them in a thin line around the edge of the pastry, about 4cm from the outside edge. Fold the edges of pastry over the chopped ring of apricots to form a crust.
  • Cut the rest of the apricots into quarters and arrange them over the base.
  • Melt the butter and brush it over the crust. Sprinkle a tablespoon of sugar over the crust and the apricots.
  • Bake for 25-30 minutes on the middle shelf of the oven, until the pastry is brown and crisp and the apricots are soft.
  • Melt the jam in a small pan and sieve it to make a smooth glaze. Brush this all over the cooked apricots.

To serve: crème fraiche or double cream.






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