Ingredients
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
Method
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Sandwich pastry sheets together brushing in between with butter. Cut into four square quarters.
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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.
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Divide jam evenly among pastry squares. Spread to the edge of the border. Sprinkle with almond meal.
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Gently toss apricots in sugar. Arrange over almond meal.
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Cook in a hot oven (200C) for about 20 minutes, or until pastry is puffed and golden brown. Remove.
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Meanwhile, to make spiced honey cream, beat all ingredients in small bowl of an electric mixer until soft peaks form.
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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.
