• 135g golden caster sugar
  • 200g hazelnuts, toasted and cooled
  • 135g salted butter, softened
  • 2 tbsp plain flour, plus extra for dusting
  • 3 eggs
  • 500g ready-made shortcrust pastry
  • 6 apricots, halved and stoned
  • to serve whipped cream


  • STEP 1

    To make the frangipane, put the sugar and 135g of the toasted hazelnuts in a food processor and whizz until fine. Tip into a bowl with the butter and flour, and beat with a wooden spoon until light and fluffy. Add 2 eggs, one a time, beating well between each addition.

  • STEP 2

    Roll out the shortcrust pastry on a lightly floured worksurface to a 38cm circle. Slide onto a large baking-paper-lined tray.

  • STEP 3

    Dot the frangipane all over the pastry, leaving an 8cm border all the way around. Top with the apricot halves. Roughly chop the remaining hazelnuts and sprinkle over. Carefully fold the border up and over the edges of the filling, pressing to seal firmly. Chill for at least 1 hour.

  • STEP 4

    Heat the oven to 190C/fan 170C/gas 5 and put a baking sheet in the oven to heat. Slide the galette onto the preheated baking sheet and glaze the pastry with the final egg. Bake for 35 40 minutes or until risen and golden. Cool to room temperature, then serve with whipped cream.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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