Fruit Galette

Now I am back and happy blogging again, it was not pleasant to have summer flu, the family had it, Rayner is well enough, but definitely, I am on the mend.  Only good things are coming on our way, and we stay well and fit.
The weather is cold, and it is good and staying inside to bake delicious sweet, and I have a recipe for you.

Galette
What is galette? 
Galette is a term used in French cuisine to designate various types of flat round or free form crusty cakes (Wikipedia)

I baked Berries and Apple Galette.
The pastry is based on the lining paste, look up to older post on Pastry Page.  The quantities of butter is a third of the flour.

The Recipe
Mixed Berries and Apple Galette
(it makes a small galette)
The pastry
210 g self-rising flour, 70 g butter, 2 teaspoon icing sugar, 50 ml milk and one egg.
The filling: 2 tablespoons jam, 6 tablespoons cooked - diced apples poached in red wine,  mixed with 3 tablespoon mixed berries (from frozen) and 1 tablespoon almond meal.

The process.
The pictures tell you what you ought to do.  They are self-explanatory.

Roll the pastry thinly over a baking paper

Spread the jam

Add the filling on top, spread evenly.

Bring the edges of the pastry over almost to enclose the filling.

Rub the pastry with water, scatter some sliced nuts over.

The Baking

The oven was preheated up to 180 degrees C, (a fan-forced)

Bake for 16 minutes, place aluminium foil to cover it and continue baking for 6 minutes.

The galette is baked beautifully.

Dust with icing powder while it is warm.

Transfer the galette in a serving plate,  it is delicious to be served warm or cold.  Slice into wedges.

Variations: use poached apple or pear in red wine for the filling.

It is Autumn, I saw stone fruits in markets so fresh and beautiful.  It is going to be a treat for you to enjoy these fruits for the galette, and you could use a more luxurious version of pastry by using more butter and egg yolk if you wish.

Until Next Post

Susy