Cardamom Blueberry & Apricot Rustic Galette

For the pastry

• 250g plain flour
• 120g cold butter, cubed
• 2 tablespoons Natvia Natural Sweetener
• 1 teaspoon vanilla extract
• ½ 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

1. 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.
2. Toss the blueberries, apricots, Natvia and orange zest together.
3. 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.
4. Bake at 190C (170C fan) for 35 to 40 minutes, until the pastry is golden and crisp and the fruit is bubbling.
5. Serve warm with a generous scoop of clotted cream ice cream.