Apricot and almond galette recipe

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Use this sweet dish to introduce kids to nuts and add a bit of fruit to their diet

  • healthy
Serves8
Preparation Time30 mins
Cooking Time30 mins
Nutrition Per PortionRDA
Calories490 Kcal25%
Fat35 g50%

This sweet dish is a great way of introducing kids to nuts and adding a bit of fruit to their diet

Ingredients

  • 350g (12oz) ready-rolled puff pastry
  • 100g (4oz) unsalted butter, softened
  • 100g (4oz) caster sugar
  • 2 medium eggs
  • 1tsp vanilla extract
  • 100g (4oz) ground almonds
  • 14 ripe apricots or 2 x 410g tins apricots in juice, drained
  • 75g (3oz) flaked almonds
  • 2tbsp golden icing sugar

WEIGHT CONVERTER

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Method

  1. Preheat oven to 190°C (170°C fan oven, 375°F, gas mark 5). Roll the pastry into a 30.5 x 30.5cm/12 x 12in square, place on a large, greased baking sheet and knock up the edges slightly with a flat-bladed knife. Chill while you make the almond filling.
  2. Place the butter, sugar, eggs, vanilla extract and almonds in a large bowl and beat with an electric hand whisk for 2-3 mins until combined. Spread the almond mixture evenly over the chilled pastry to within 1cm (½ in) of the edge.
  3. Cut the apricots in half and remove the stones. If using tinned apricots, pat dry with kitchen paper. Arrange fruit on top of the filling and sprinkle over the flaked almonds. Bake for 25-30 mins until the top is golden and the pastry cooked.
  4. Remove from oven, cool slightly and dust with icing sugar. Serve with Kirsch Chantilly cream.
Top Tip for making Apricot and almond galette

If you use frozen puff pastry, allow it to thaw in the fridge for around 6 hrs.

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