Makes 1 (serves 6)
Ingredients:
a little all-purpose flour, to dust
1⁄2 of 1 sheet frozen puff pastry,
thawed
a little milk
14oz can apricots in natural
juices, drained
51⁄2oz (150g) marzipan,
coarsely grated
1 tbsp apricot jam
1 tsp water
Method:
1 Preheat the oven to 425˚F (220˚C). Put a baking sheet in to get hot. Lightly flour a piece of parchment and roll the pastry out into a 5 x 12in (12.5 x 30cm) rectangle. For 12, roll it out into a 10 x 12in (25 x 30cm) rectangle, cut it in half lengthwise to make two strips, then arrange them neatly side by side.
2 With a knife, score a 1⁄2in (1cm) border around the rectangle(s), taking care not to cut all the way through—this allows the strip to rise up around the apricots and stops any liquid or fruit leaking out. Brush the border(s) with a little milk.
3 Slice each apricot into four slices and arrange them in rows inside the border(s). Sprinkle over the marzipan.
4 Slide the paper on to the hot baking sheet and bake for 20 minutes (20–25 minutes for two galettes) or until golden brown. Check halfway through cooking and, if they are getting too brown, cover loosely with foil.
5 Heat the apricot jam in a pan with the water, whisking until smooth. Brush the apricots with a thin layer to glaze them. Serve warm.
COLD IS BEST
Take the pastry and marzipan straight from the fridge—they are easier to handle when cold. If you’re not using all the pastry immediately, freeze any left over until needed.
PREPARE AHEAD AND FREEZE
The galette(s) can be made up to 2 days ahead. Freeze for up to 1 month.
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| Apricot and almond galette Recipe |
