Pastry

1. For the pastry, place the flour and salt into a bowl and stir to combine.
2. Add the cubed butter and toss through the flour to coat completely in flour.
3. Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
4. Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
5. Press firmly into a disc, wrap and refrigerate for 1 hour.
6. Preheat your oven to 200C/400F and prepare some baking paper the size of your baking tray and set aside.
7. Place the baking tray into your oven to heat as you prepare the galette.

Pistachio frangipane

1. Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 2 minutes.
2. Add the egg and extract and beat until smooth.
3. Toss in the pistachios and flour and beat on low until smooth. Set aside.

Assembly

1. Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.
2. Flipping the dough and adding a small sprinkle of flour, where necessary.
3. Slide the pastry onto the center of your baking paper, allowing overhang.
4. Spread the pistachio frangipane evenly in the center of your pastry, keeping 1 1/2 inches at the edges.
5. Lay your sliced apricots into the frangipane in a circular fashion.
6. Sprinkle the sugar over the apricots evenly.
7. Fold over one edge of the pastry and work to fold and press the edges over the apricots, making sure the pastry is sitting flush against the filling.
8. Remove your baking tray from the oven and slide the galette on top.
9. Bake until golden, approximately 40 minutes.
10. Remove and brush the apricot jam over the entire galette.
11. Allow to cool fully.
12. Slice and serve.
13. Enjoy!