22/09/2026
This Cardamom Blueberry & Apricot Rustic Galette wraps a spiced pastry around juicy blueberries, sliced apricots and orange zest π« Sweetened with Natvia Natural Sweetener instead of sugar and finished with flaked almonds, it's best served warm.
Get the full recipe here: https://natvia.com/blogs/recipes/cardamom-blueberry-apricot-rustic-galette?utm_source=facebook&utm_medium=social
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INGREDIENTS
For the pastry
250g plain flour
120g cold butter, cubed
2 tablespoons Natvia Natural Sweetener
1 teaspoon vanilla extract
Β½ teaspoon ground cardamom
Pinch of salt
3 to 5 tablespoons ice cold water
For the filling
2 cups fresh or frozen blueberries
3 to 4 ripe apricots, sliced
1 to 2 tablespoons Natvia Natural Sweetener
Finely grated zest of 1 orange
1 egg, beaten, for egg wash
Flaked almonds, optional, for the border
METHOD
Mix the flour, Natvia, cardamom and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Stir in the vanilla, then gradually add the cold water until the dough comes together. Shape into a disc, wrap and chill for 30 minutes.
Toss the blueberries, apricots, Natvia and orange zest together.
Roll the chilled pastry into a rough circle and transfer to a lined baking tray. Spoon the fruit into the centre, leaving a 5cm border. Fold the edges over the filling, brush the pastry with egg wash and sprinkle with flaked almonds if using.
Bake at 190C (170C fan) for 35 to 40 minutes, until the pastry is golden and crisp and the fruit is bubbling.
Serve warm with a generous scoop of clotted cream ice cream.
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π Natvia Natural Sweetener Sticks are available at (AU), and our online store.
