A dessert nomenclature designed to impress the socks off your dinner guests but prepared with devilish ease, a galette is essentially fruit encased in a rustic pastry that any numbnut can compose with their eyes closed. Eat it warm out of the oven with double cream or a scoop of vanilla bean ice cream. Prepare it in advance and freeze until ready to bake, if you wish. You're welcome. FOR THE PASTRY 180g plain flour 30g caster sugar 1/2 tsp salt 130g unsalted butter, refrigerator-cold and cubed 80ml iced water In a large mixing bowl, sift the flour then add the sugar and salt and stir to combine. Add the cubed butter and rub into the flour mixture until it resembles rough breadcrumbs. Add a spoonful of the iced water at a time and combine until the mixture comes together to form a flakey dough. Flatten slightly into a disc shape, cover with plastic and refrigerate whilst you prepare the filling. FOR THE FILLING 1 x 825g can of halved apricots (ensure Australi