A galette or crostata-style that works for all seasons with so many fruits, no tart tins needed. Peach and raspberry are a lovely summery combo but you can use any other berries as well as nectarines, plums, pears, apples …
SERVES 6-8
Takes 55 minutes, plus chilling
- 200g (7oz) plain (all-purpose) flour
- 50g (1 3/4 oz) icing (confectioners’) sugar 50g (1 3/4 oz) ground almonds a pinch of table salt 150g (5oz) chiller unsalted butter, cut into cubes
- 1 egg, plus 1 egg white
- 200g (7 oz) ripe peaches, halved and de-stoned
- 50 g (1 3/4 oz) raspberries
- 1 lemon
- 3 tbsp caster (superfine) sugar
- 1 tbsp plain (all-purpose) flour
- 1/2 tbsp ground cinnamon
- a few gratings of whole nutmeg
- 2 tbsp peach or raspberry jam (jelly)
- a few sprigs of mint
Mix the flour, icing sugar, ground almonds and a pinch of salt in a mixing bowl. Rub in the butter then make a well in the centre. Crack in the egg with 2 tbsp ice-cold water and use a dinner knife to bring it together into a rough dough. Wrap in clingfilm (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 190°C/375°F/gas mark 5.
Slice the peaches and place in a bowl with the raspberries. Add a squeeze of lemon juice to the fruit, toss, then sprinkle over 2 tbsp caster sugar, 1 tbsp flour, the cinnamon and nutmeg, then mix.
Roll out the pastry to a rough 30-cm (12-in) circle, 3mm (1/8 in) thick. Transfer to a baking sheet lined with greaseproof paper.
In a small bowl mix the jam with a little squeeze of lemon juice. Spread most of the jam over the base of the pastry leaving a 4-cm (1 1/2-in) border. Arrange the fruit over the jam. Fold the pastry border over the fruit them brush the egg white over the border. Brush the fruit with the remaining jam and sprinkle all over with the remaining caster sugar. Bake the galette for 30 minutes until the pastry is golden. Serve hot with vanilla ice cream.
