Apricot & Peach Galette

1. 1

   Preheat oven to 190 Cu00b0 Place your baking tray and heat.

2. 2

   Pulse sugar, flour,salt and cubed cold butter in a food processor and pulse until it forms a yellow sandy texture. (1-2 minute) Add cold water and pulse to combine. (1 minute)

3. 3

   On a lightly floured surface combine the dough and form a disk, wrap in a cling film and refrigerate for 10-15 minutes.

4. 4

   Cut peaches and apricots into wedges. Add sugar cinnamon and corn starch and mix.

5. 5

   Roll out pastry 4-5mm thick on a lightly floured surface smooth out any creases.Transfer to a parchment-lined baking sheet.

6. 6

   Set apricots and peaches skin side up tightly together. Sprinkle lightly with sugar.Fold over edges of pastry to make a 2cm border around all sides. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.)

7. 7

   Brush the sides with eggwash. Sprinkle sugar and flaked hazelnuts and transfer sheet on the hot baking tray in the oven.

8. 8

   Bake for 25-30 minutes until pastry is golden brown and puffed. Remove baking sheet after 10 minutes and turn the galette for an even bake.

* Per serving · 4 servings · Values may vary.