This is one of my favourite easy summer desserts and you really don’t even need a formal recipe to make it! A galette is a free-form tart so they are easy to make and look impressive and you can use whatever fruit is in season.

I’ve made my galette with a layer of frangipane almond cream spread on homemade shortcrust pastry, topped with sliced nectarines, and brushed with some melted apricot jam after it came out of the oven. For a quick and easy version, see below.

To make, use ready-rolled shop-bought shortcrust pastry (or make your own), leave a 5-cm border around the edge of the pastry, spread a thin layer of jam in the centre, top with fruit, fold over the crust, brush the crust with beaten egg, sprinkle over some Demerara sugar and bake for about 30 minutes at 180 degrees fan.

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