Preheat the oven to 180ºC.

Place the sheet of pastry on a greased oven tray, trim off the corners and roll out like a pizza, then crimp the edges a little so that the outer rim of the pastry is slightly raised.

Place the apricot halves in slightly overlapping layers, starting from the edges, until they are all used. Bake for 15 minutes.

While the galette is cooking, combine the honey, sugar and butter in a saucepan and heat until all is dissolved. When the galette has been in the oven for 15 minutes, pull out the tray and brush over the honey glaze.

Return to the oven and cook until the fruit takes on a nice glaze and the pastry is crisp, 30–40 minutes. Brush over any remaining honey glaze you may have left.

Serve generous warm slices with softly whipped cream.