Summer Fruit Galette

 

Summer Fruit Galette by Valli Little

INGREDIENTS

Frangipane:

METHOD

  1. Preheat the oven to 180°C.
  2. For the frangipane, place the butter and sugar in the bowl of an electric mixer and beat until thick and pale. Add the remaining ingredients and beat until combined. Set aside.
  3. Place the berries, maple syrup, Cointreau and vanilla in a bowl and gently toss to combine. Set aside.
  4. Roll out the pastry on a lightly floured surface to a 30cm round.
  5. Place on a baking paper-lined baking tray, then spread the frangipane over the centre, leaving a 3cm border. Spread the berry mixture over the frangipane, then fold in the edges of the pastry to form a crust. Brush the pastry with beaten egg, then bake for 45-50 minutes until the pastry is golden and crisp.
  6. Dust with icing sugar and serve with coconut cream. Serves 6-8.
Recipe by Valli Little.

Ingredients for Summer Fruit Galette

Blueberries (125g punnet)

$2.50 ea
 

Blueberries Premium (punnet)

$3.33 ea
 

Strawberries Large (250g punnet)

$3.99 ea
 

Canadas Best - Syrup Pancake (250mL)

$7.49 ea
 

Chefs Choice Vanilla Extract Pure 100ml

$9.49 ea
 

Pirovic - Eggs Free Range (12eggs, 660g)

$4.49 ea
 

Golden Shore Icing Sugar 500g

$1.99 ea
 
 

Sugar Stripped Organic Coconut 280g

$5.29 ea
 

White Wing Plain Flour 1kg

$3.29 ea
 

The Market Grocer - Almond Meal (500g)

$14.99 ea
 

Teff Tribe Pancake Mix 350g

$10.49 ea
 

Fudgey Teff Cacao Brownies Mix 320g

$10.49 ea