Michelle Evans-Fecci
calendar Monday, 16 January 2023
Apple, pear & ginger galette
Ingredients
- 1 roll ready made shortcrust pastry
- 5 pears
- 1 apple
- 130g jam (apricot)
- 1 ball stem ginger
- 1 1/2tsp cornflour
- 1 small egg/milk to glaze
- a little demerara sugar
- few flaked almonds
- icing sugar to dust
Method
Oven temperature - 190°c | Fan 170°c | Gas 5
- Heat oven to 170 fan.
- Roll out pastry and cut into a large circle using a plate as a rough guide.
- Peel and core the pears and apple and roughly chop.
- Stir jam to loosen, add stem ginger and cornflour and mix well. Add the chopped fruits and toss to coat.
- Leaving a 2" gap around the edge of the pastry, pile the fruit in the centre and spread out.
- Fold the edges of the pastry upwards onto the fruit to create pleats. Lightly egg wash the edges and scatter with Demerara sugar and flaked almonds.
- Bake for 30-35mins until golden brown and fruits are bubbling.
- Serve with cream or ice cream.
Recipe by Michelle Evans-Fecci, originally featured on Prynhawn Da.
Instagram: @bakesbymichelle
Twitter: @bakesbymichelle
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