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.