PEACH & RASPBERRY GALETTE | Living North

PEACH & RASPBERRY GALETTE

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image of Peach & Raspberry Galette
Serves: 
6-8

Takes 55 minutes, plus chilling    

200g plain flour

50g icing sugar

50g ground almonds

a pinch of table salt

150g chilled unsalted butter, cut into cubes

1 egg, plus 1 egg white

200g ripe peaches, halved and de-stoned

50g raspberries

1 lemon

3 tbsp caster sugar

1 tbsp plain flour

½ tsp ground cinnamon

a few gratings of whole nutmeg

2 tbsp peach or raspberry jam

a few sprigs of mint

A galette or crostata-style tart works for all seasons with so many fruits, no tart tins needed. Peach and raspberry are a lovely summery combo but you can use any berries as well as nectarines, plums, pears, apples…

 

Mix the flour, icing sugar, ground almonds and a pinch of salt in a mixing bowl. Rub in the butter then make a well in the centre. Crack in the egg with two tablespoons of ice-cold water and use a dinner knife to bring it together into a rough dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 190C/375F/ gas mark 5.

 

Slice the peaches and place in a bowl with the raspberries. Add a squeeze of lemon juice to the fruit, toss, then sprinkle over two tablespoons of caster sugar, one tablespoon of flour, the cinnamon and nutmeg, then mix.

 

Roll out the pastry to a rough 30cm circle, 3mm thick. Transfer to a baking sheet lined with greaseproof paper. In a small bowl mix the jam with a little squeeze of lemon juice. Spread most of the jam over the base of the pastry leaving a 4cm border. Arrange the fruit over the jam. Fold the pastry border over the fruit then brush the egg white over the border.

 

Brush the fruit with the remaining jam and sprinkle all over with the remaining caster sugar. Bake the galette for 30 minutes until the pastry is golden. Serve hot with vanilla ice cream.

 

Extracted from Posh Tarts by Phillippa Spence (Quadrille, £12.99) Photography © Faith Mason

Published in: September 2019

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