Galette
Source: Michelle Evans-Fecci
Ingredients
- 350g fruit
- 200g jam
- 4tsp cornflour
- Homemade shortcrust pastry/ shop brought
- 1 egg
- 1tbsp granulated sugar
- Crumble (optional)
- 25g flour
- 15g butter
- 15g demerara sugar
- few nuts of your choice
Method
- Heat oven to 170 fan
- Heat jam to loosen, add cornflour and mix well, then add to fruits and mix gently.
- Roll out pastry thinly and cut into a circle shape. Leaving a gap around the edge, tip fruits into the centre and gently flatten.
- Lightly egg wash the edges, and fold upwards to create pleats. Dust with a sprinkling of sugar, and top with crumble if using.
- Bake for 25-35mins until golden brown and fruits are bubbling.