2 sheets frozen puff pastry, thawed
2 teaspoons unsalted butter, melted
1 ½ tablespoons apricot jam
2 tablespoons almond meal
6 ripe apricots (400g total), cut into quarters
2 tablespoons icing sugar mixture
Extra icing sugar mixture, to dust
SPICED HONEY CREAM
300ml tub thickened cream
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Sandwich pastry sheets together brushing in between with butter. Cut into four square quarters.
Using the tip of a small sharp knife, score a 1cm border around each pastry square, without cutting all the way through. Transfer to a greased, large oven tray.
Divide jam evenly among pastry squares. Spread to the edge of the border. Sprinkle with almond meal.
Gently toss apricots in sugar. Arrange over almond meal.
Cook in a hot oven (200C) for about 20 minutes, or until pastry is puffed and golden brown. Remove.
Meanwhile, to make spiced honey cream, beat all ingredients in small bowl of an electric mixer until soft peaks form.
To serve, dust galettes with extra sifted sugar. Serve with cream.
TIP! Any leftover cream is delicious served with fresh fruit salad, scones, pancakes or banana bread. Store, covered, in the fridge.