Rustic Fruit & Almond Frangipane Gallette
This year is a bumper year for Kentish and English fruit. Right now there are apricots, cherries, bird plums, raspberries, gooseberries and strawberries to be had by the truckload and this is one of our favourite dishes to make with them. Originally from Bills Food by Sydney chef Bill Granger. Great for frozen fruit, apples and pears later in the year too.
Frangipane Ingredients
- half teaspoon vanilla extract
Pastry & Fruit
- 1 sheet puff pastry
- Sugar, for sprinkling
- Creme Fraiche or Whipped cream to serve
Mix the frangipane ingredients together until combined and chill in fridge.
Preheat oven to 200.
Lay pastry on baking paper on a baking tray.
Score a border 1cm from the edge (don't cut right through).
Prick the entire surface except for the border with a fork and brush with egg yolk.
Spread the frangipane evenly across the pastry (except for the border) and place stoned fruit on top.
Pop in oven for 15 minutes. Sprinkle with icing sugar and bake for another 5 minutes until sides are puffed.
Serve with cream or Creme Fraiche if you fancy it! Pretty good with ice cream too and good cold the next day if anything left!
- Katy Newton