Fruit Galette

📝 Ingredients

• Dough
• 2 cups flour
• 1/4 teaspoon salt
• 1 egg
• 1 tsp almond extract (optional)
• 170 g cold butter (cut into small cubes)
• 3 tbsp ice cold water
• Filling
• 120 ml ground almonds
• 120 ml sugar
• about 500g ripe fruit ie apple (apricot, nectarines, cherries, stoned and sliced if necessary)
• Few tbsp sugar for sprinkling if the fruit is quite tart (like apricots)
• Egg wash (1 egg lightly beaten)

👨‍🍳 Instructions

1. 1Place the flour and salt in a food processor
2. 2Lightly beat the egg and stir in the almond extract if used.
3. 3Add butter to flour mixture and pulse until the mixture resembles bread crumbs (do not over process)
4. 4Add the egg mixture and 2 tbsp of the water to the mixture and pulse until the dough just starts to come together. Add a sprinkle of more water if needed.
5. 5Put the dough on lightly floured surface and gently pat it together.
6. 6Flatten the dough into a disk, wrap in plastic and chill for about 2 hours
7. 7Remove the dough from the fridge and let it soften a bit to make it easier to roll out
8. 8Roll the dough into a rough circle the size of 30cm in diameter and place onto a baking sheet lined with baking paper
9. 9Preheat the oven to 200 degrees C
10. 10Mix the almonds and sugar together and sprinkle onto the rolled out circle leaving a 2cm edge
11. 11Arrange the fruit onto the pastry
12. 12While rotating the tart, fold the border of exposed dough up and inwards, crimping and pushing it up against the fruit.
13. 13Make sure there are no breaks that will let juices leak but if it does it lends itself to the rustic look of the tart
14. 14Sprinkle the fruit with some sugar if needed (optional)
15. 15Brush the border with the egg wash
16. 16Bake for 45 minutes until the crust is well browned
17. 17Remove from the oven, gently remove the baking paper and place onto a cooling rack to prevent the bottom of going soggy
18. 18Serve warm, with vanilla ice cream or whipped cream.