Most of the fruit galettes I make have a layer that will ‘soak up’ the juices, usually ground nuts and sugar (though if you’re making it for someone with a nut allergy you can use breadcrumbs)
Prep time: 30 minutes, plus 1 hour chilling | Cooking time: 50 minutes
- 300g plain flour, plus extra for dusting
- 150g cold butter, cut into small chunks
- 2 tbsp caster sugar, plus extra for sprinkling
- Finely grated zest of 1 lemon and juice of ½
- 4 tbsp whipping cream
- 1.2kg ripe pears
- 5 tbsp soft light-brown sugar
- 35g ground almonds
- 115g blackberries
- Icing sugar, for dusting
- Rub the flour and butter together with a pinch of salt, using your fingertips, until the mixture looks like breadcrumbs. Add the sugar, half the lemon zest and the cream – adding the cream gradually as you might not need it all – and pull the pastry together into a ball. Flatten this into a disc, wrap it in cling film and chill for an hour.
- Halve and core the pears. Cut lengthways into slices about ½cm thick at the thickest part. Toss the slices into a bowl with the lemon juice as soon as you cut them (this stops them discolouring). Add 2 tbsp of the brown sugar and the rest of the lemon zest. Gently toss together, trying to avoid breaking up the pear slices.
- Preheat the oven to 200C/190C fan/gas mark 6.
- Lightly flour a piece of baking parchment and roll the pastry out on this. You need a circle measuring 35cm across. Galettes don’t have to be a perfect shape, but try to make a rough circle that isn’t too raggedy.
- Mix the almonds and the rest of the brown sugar together. Sprinkle this on the pastry, leaving a 3-4cm border all the way around. Put the pear slices on top. Carefully fold the pastry border over the pears all the way round. Crimp slightly and sprinkle some caster sugar on top.
- Slide the galette, still on the parchment, on to a baking sheet. Bake for 35 minutes, then take the tart out, toss the blackberries with some caster sugar and scatter them on top. Bake for another 15 minutes. The tart should be golden and the edges of the pears slightly singed in places. Allow to cool a little, then dust some icing sugar over the top.
Source: The Telegraph Travels