Ingredients
- 1 x 375g sheet Careme butter puff pastry *
- 12 apricots
- 100g brown sugar
- 50g hazelnuts
- 2 tsp caster sugar
- 250g creme fraiche
- 1 tbsp milk
- 1 1/2 tbsp pure icing sugar
- 2 tsp Mymoune orange blossom water **
Method
Preheat oven to 220C. Cut four 13-centimetre rounds from puff pastry sheet and place on an oven tray lined with baking paper. Top with another layer of paper and another baking tray and bake until golden, about 12-16 minutes. Halve and pit apricots, then combine with brown sugar and 3 tbsp of water in a large saucepan and stir over low heat until sugar dissolves and juices are released from apricots (4-7 minutes, depending on ripeness). Set aside. Toast hazelnuts in oven for 5-7 minutes, then rub in a clean tea towel to remove skins. Place nuts in a small food processor with caster sugar and pulse until combined and coarsely chopped. Whisk creme fraiche, milk, icing sugar and orange blossom water in bowl until smooth. To serve, spread pastry rounds with creme fraiche mixture, top with apricots and juices and scatter over hazelnut crumble.
* Careme pastry comes in pre-rolled sheets and is available at quality food stores; if unavailable, use a different brand.
** Mymoune orange blossom water is at Simon Johnson stores at Woollahra, Pyrmont, Alexandria and Castlecrag.
