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Prep time: 25 minutes

Cook time: 40-50 minutes plus cooking time


Serves: 4

What you need:

Spice mix 

  • 5 white pepper corns 

  • 3 bay leaves 

  • 3 cloves 

  • 3 cardamom pods  

  • 4Tbsp honey

  • 500ml water

  • 6-8 threads saffron  

  • 1 vanilla bean, split  

  • 2 strips of lemon rind

  • 300g of Angus Park dried apple 

  • 400g ANGUS PARK, dried apricots 

  • 30g glace ginger 

  • 1 block of Careme brand Gluten free vanilla bean short crust pastry 

  • 1 egg, lightly beaten

  • 2-3 Tbsp gluten free flour

  • 100g almond flakes 

Vanilla almond custard 

  • 1L Sanitarium almond milk

  • 1 vanilla bean, split and seeds scraped into the mix or 2 tsp vanilla extract

  • 150g castor sugar 

  • 6 egg yolks 

  • 4Tbsp corn flour 



Step 1: Preheat the oven on 200C fan forced 

Step 2: Gather the white pepper corns, bay leaves, cloves, and cardamom pods in muslin cloth. Tie the ends together.

 Step 3:In and a medium saucepan add the water, honey, saffron, vanilla bean, cinnamon stick and lemon rind. Add the spices in muslin.

Step 4: Bring to simmer then add the dried fruit and simmer for 10 -15 minutes until the liquid has reduced to a syrup and the fruit has plumped up. 

Step 5: Turn off the heat and allow to cool for 10 minutes. Strain the liquid into a small saucepan and simmer over medium heat to reduce to glaze to use on the Galette once it is cooked. 

Step 6: Defrost the pastry as directed on packet. Cut into 4 pieces and roll out each quarter of pastry with a rolling pin between 2 sheets of baking paper both sides lightly dusted with gluten free flour.   

Step 7: Spoon a small pile of spiced poached fruit in the centre, then fold the edges, pinching together to create a free form tart.

 Step 8: Brush the pastry with the egg wash, gently press the flaked almonds around the edges and transfer to a lined baking tray. 

Step 9: Bake in the oven for 12-15 minutes until the pastry is cooked and golden. Remove from oven and cool completely.  The pastry will firm up but be gentle, gluten free pastry can be fragile.

Step 10: Glaze the arm pastry with the reduced syrup.

Step 11: To make the custard add the almond milk, vanilla seeds and pod to a large saucepan over low to medium heat and heat to a gentle simmer. 

Step 12: In a large bowl, whisk the sugar, eggs and corn flour together

Step 13: When the milk is barely bubbling, pour about 300ml into the bowl with the eggs a bit at a time, whisking gently and constantly. Then pour the egg milk mix back into the saucepan of warm milk and continue stirring to thicken. This will take about 5 -7 minutes. 

Step 14: Pour custard on the bottom on lipped plate or shallow wide bowl. 

Step 15: Using wide spatula, carefully transfer the tart from the baking tray to the bowl. 

Step 16: Drizzle with a little more glaze and take to the table. 


To use the gluten free pastry successfully, apply the following tips,

  • Keep it cold

  • Have some gluten free flour on hand

  • Work quickly

  • Use baking paper 

Serving Tips

This fruit salad compote can be enjoyed warm or chilled, chunky or finely diced, dressed up or down. Serve with a myriad of ingredients from the simple frozen or pot set yoghurt or along side a panna cotta. Bake in a puff pastry crust or wrap in filo parcels and baked like an exotic turn over. Or serve with ice cream