Fresh Fruit Galette with Almond Pastry
Galettes are some of the easiest and no fuss desserts - not for any wonder are they so popular. Obviously, you could use a bought pastry (we are a judgment free zone!) but we love the flavour of the almonds here. You can make the pastry a day ahead (or have it in the freezer until required) and roll it out on the day. Adjust the fruit to what you have to hand.
Ingredients
For the almond pastry:
200g flour
40g ground almonds
50g caster sugar
150g cold butter, cubed
1 tsp apple cider vinegar
4-6 Tbsp iced water
For the filling:
100g ground almonds
600g stone fruit, such as peaches, plums, nectarines, or apricots
1 Tbsp lemon juice
2 Tbsp caster sugar
2 Tbsp Demerara sugar, plus extra for sprinkling
1 small punnet berries, such as raspberries, blueberries, boysenberries, or blackberries
1 Tbsp cream
Icing sugar, for dusting
Method
For the almond pastry:
Put the flour, almonds, and caster sugar in a food processor and blitz. Add the butter and blitz until you get coarse crumbs. Add the vinegar and 4 tablespoons of iced water, then pulse until the mix is roughly coming together (add a little more water if required). Put onto a clean bench and use your hands to bring the pastry together into a ball. Flatten into a rough circle, wrap in cling film, and put into the fridge to rest for at least an hour.
On a lightly floured bench, roll the pastry out to a 3-4 mm thickness. Put onto a baking paper-lined oven tray and refrigerate for at least 30 minutes (this can be prepared ahead of time).
For the filling:
Preheat the oven to 200°C.
Leaving a gap of about 5cm from the edge, sprinkle the almonds on the base of the pastry. Thinly slice the fruit and toss with the lemon juice and the sugars. Pile on top of the almonds and sprinkle with the berries. Fold the pastry over the edges of the fruit and brush the edge with cream. Sprinkle generously all over with Demerara sugar.
Bake for 35 minutes, or until the pastry is golden and the fruit is bubbling. Cool for at least 5 minutes before dusting with icing sugar and slicing into wedges. Delicious served with whipped cream, yoghurt, or creme fraiche.