‘When I was growing up we would have a traditional galette des rois made with rich almond cream every January to celebrate the Epiphany’, says Eric Lanyard in his book Tart it Up!: Sweet and Savoury Tarts and Pies published by Mitchell Beazley. ‘This is my all-year-round version, made with sweet apricots and a pistachio cream.’
Preparation time: 25 minutes, plus chilling
Cooking time: 25 minutes
100g unsalted butter, softened
150g golden caster sugar
1 large egg
100g ground pistachio nuts
1 tablespoon plain flour, plus extra for dusting
1 tablespoon kirsch
750g ready-made or home-made puff pastry (see recipe below)
2 egg yolks, beaten
250g canned apricot halves in syrup, drained
For the syrup:
75g golden caster sugar
1. Cream the butter and sugar until light and fluffy. Beat in the egg, then fold in the ground pistachios, flour and kirsch.
2. Divide the pastry in half and roll out each piece on a tightly floured surface to 5mm (1/4 inch) thick. Cut a 24cm disc from one piece and a 26cm (10 and 1/2 inch) disc from the other. Place the smaller disc on a baking sheet and brush the inside border with some of the beaten egg yolk. Spread the pistachio cream in the centre, leaving a 2 cm (3/4 inch) border round the edge.
3. Cut the apricot halves in half again and arrange them on the pistachio cream. Cover with the larger disc of pastry and press and pinch the edges of the pastry together to seal. Flute the edge by pressing the first and second finger on to the pie edge, then make small cuts with a knife between them to create a scalloped edge. Brush all over with the rest of the egg yolk. Score a curved pattern on top with a sharp knife, then leave to chill and rest in the refrigerator for at least 1 hour.
4. When you are ready to cook the galette, bake in a preheated oven, 200 C (fan 180 C)/400 F/gas mark 6, for 25-30 minutes, or until risen and golden.
4. Meanwhile, make a sugar syrup by boiling the sugar and water together for 5 minutes. As soon as the pie comes out of the oven brush the syrup over the top to give it a lovely glossy finish.
Brushing the edges of the pastry with beaten egg yolk is really important here – the pastry needs to be firmly sealed so that the filling cannot escape.