A galette is one of the most forgiving ways to turn seasonal fruit into dessert. There is no tart tin, no need for perfect edges and no complicated decoration. The pastry is simply rolled out, filled, folded around the fruit and baked until crisp and golden.

Apricots work especially well because baking intensifies their flavour while softening their natural acidity. A layer of almond frangipane underneath absorbs some of the juices and keeps the base from becoming soggy.

Ingredients

Serves 8

For the pastry

125g cold butter, cut into cubes

120g plain flour

60g wholemeal plain flour

¼ tsp fine salt

⅛ tsp baking powder

80g full-fat cream cheese

About 2 tbsp iced water

For the almond filling

100g skin-on almonds

50g caster sugar

20g plain flour

30g softened butter

Pinch of salt

1 egg, beaten

For the fruit

650g apricots or other stone fruit

1 tbsp cornflour

2 tbsp caster sugar

2 tbsp smooth apricot jam

Step 1: Chill the Butter

Place the cubed butter in the freezer for about one hour. Keeping everything cold is one of the most important parts of this recipe because it helps create a flaky crust.

Mix the plain flour, wholemeal flour, salt and baking powder in a bowl and chill them as well.

Step 2: Make the Pastry

Transfer the flour mixture to a food processor and add the cream cheese. Pulse briefly, then add the frozen butter.

Process only until the mixture resembles coarse breadcrumbs with a few visible pieces of butter remaining. Those small butter pockets will help create a lighter, flakier texture during baking.

Gradually add enough iced water for the mixture to hold together when pressed between your fingers. Start with about two tablespoons and add more only if necessary.

Turn the dough onto a clean surface, gently press it together and shape it into a flat disc. Wrap and refrigerate for at least 45 minutes.

Step 3: Prepare the Almonds

Heat the oven to 200°C, or 180°C fan.

Spread the almonds on a baking tray and roast for about 12 minutes. Allow them to cool.

Set aside roughly 10g for decorating. Grind the remaining almonds finely, then combine them with the sugar, flour, softened butter and salt.

Add just enough beaten egg to form a thick almond paste. Keep the remaining egg for brushing the pastry later.

Step 4: Roll Out the Dough

Place the chilled dough on a large sheet of lightly floured baking paper.

Roll it into a rough circle approximately 32cm across. Perfection is unnecessary — the slightly uneven shape is part of the galette’s appeal.

Transfer the dough, still on the baking paper, to a baking tray and refrigerate while preparing the fruit.

Step 5: Prepare the Apricots

Cut the apricots in half and remove the stones. There is no need to peel them. If the fruit is particularly large, cut each half into quarters.

Larger pieces are preferable to thin slices because they release less juice during baking and hold their shape better.

Step 6: Assemble the Galette

Mark a circle about 25cm wide in the centre of the pastry without cutting through it.

Spread the almond filling inside this circle. Sprinkle over the cornflour and one tablespoon of sugar.

Arrange the apricots skin-side up over the filling, keeping them inside the marked area.

Fold the uncovered pastry edge inward around the fruit, overlapping and gently crimping the dough as you work.

Chill the assembled galette for another 30 minutes, especially if the kitchen is warm.

Step 7: Bake Until Golden

Brush the pastry border with the remaining beaten egg.

Bake for 15 minutes, then sprinkle the remaining tablespoon of sugar over the apricots.

Continue baking for another 30 minutes, rotating the tray halfway through if necessary, until the pastry is deeply golden and the fruit is tender.

Transfer the galette to a wire rack and leave it to cool for about 15 minutes.

Step 8: Add the Glaze

Warm the apricot jam until loose and glossy.

Brush it over the warm fruit and pastry, then scatter the reserved chopped almonds on top.

The glaze adds shine while balancing the tartness of the apricots without making the filling excessively sweet.

Serving and Storage

Serve the galette slightly warm or at room temperature, on its own or with vanilla ice cream, crème fraîche or softly whipped cream.

It is at its best on the day it is baked, when the pastry remains crisp. The dough and almond filling can be prepared in advance and kept refrigerated, then assembled with the fruit shortly before baking.