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Amaretto summer stone fruit galettes
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| Makes 6 |
Preheat large baking tray at 200deg C
Crush 6 amaretto biscuits and mix in bowl with 2 tbsp caster sugar 2 tbsp ground almonds and 2 tbsp plain flour
Roll out a 375g pack ready roll shortcrust pastry until 1/2 cm thick and cut out 6 x 7cm circles. Spoon biscuit mix onto each leaving 4cm edge. Pit and thickly slice either apricots plums nectarines or peaches 750g and arrange on tarts in overlapping circles. Brush with melted butter.
Fold up pastry sides pleating the dough. Sprinkle with sugar. Put on a sheet of baking paper on hot tray bake for 35-45 minutes until golden. Cool galettes on paper on rack.
Melt some apricot jam in a pan and brush each galette.
Serve warm with cream or ice cream
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