Summer Berry And Peach Galette

(15)
"{Recipe} When you have abundance of fruits, you bake Galette! This is one figgy berrilicious piled with fruits wrapped on butteriest almond pastry! Need I say more? Get your ice-cream ready! Fig, Blackberry, Raspberry, Peach, Blueberry. You name it, I have it! ? #galette #fruity52 #recipe #heartybakesrecipe Summer Galette Ingredients: 100g Plain flour 20g Ground almond flour 1 tsp Coconut Sugar Pinch of salt 90g Unsalted butter 2 tsp Milk 1 tsp Vanilla Extract a tbsp of brown caster sugar for sprinkle Egg wash: An yolk mixed with a tsp of milk Glaze: 1/4 cup of Apricot jam with 1 tbsp water Punnet of mix fruits consist of fig, Blackberry, raspberry, peach, blueberry. Some blueberry compote or Jam Method: Preheat oven at 200 deg C Sieve Plain flour and combine with ground almond flour, coconut sugar and pinch of salt. Add butter and blend until it resembles coarse crumbs to achieve flaky pastry. Do not over mixed. Drizzle in the milk and vanilla extract and form into a dough. Do not knead. Roll out pastry into a disc between two parchment paper and place in the fridge about 30 minutes. Take out chilled pastry from fridge. Spoon some blueberry compote place in on the center of pastry and place sliced fruits on it. Gently fold the edges in to wrap up the edges of the galette. Brush a layer of egg wash on the edges, sprinkle some brown caster sugar and bake for about 20-25 minutes (depending of the fruits used) or till Galette is browned. Brush a layer of glaze on fruits over the baked galette. To make glaze, heat up the apricot jam with water over stove until soluble consistency. Cool galette before slice. Best served with scoop of vanilla ice cream. Enjoy!"
-- @heartybakes

Summer Galette

Ingredients:
100g Plain flour
20g Ground almond flour
1 tsp Coconut Sugar
Pinch of salt
90g Unsalted butter
2 tsp Milk
1 tsp Vanilla Extract
a tbsp of brown caster sugar for sprinkle
Egg wash: An yolk mixed with a tsp of milk
Glaze: 1/4 cup of Apricot jam with 1 tbsp water
Punnet of mix fruits consist of fig, Blackberry, raspberry, peach, blueberry.
Some blueberry compote or Jam

Directions:
Preheat oven at 200 deg C

Sieve Plain flour and combine with ground almond flour, coconut sugar and pinch of salt.

Add butter and blend until it resembles coarse crumbs to achieve flaky pastry. Do not over mixed.

Drizzle in the milk and vanilla extract and form into a dough. Do not knead.

Roll out pastry into a disc between two parchment paper and place in the fridge about 30 minutes.

Take out chilled pastry from fridge. Spoon some blueberry compote place in on the center of pastry and place sliced fruits on it.

Gently fold the edges in to wrap up the edges of the galette.

Brush a layer of egg wash on the edges, sprinkle some brown caster sugar and bake for about 20-25 minutes (depending of the fruits used) or till Galette is browned.

Brush a layer of glaze on fruits over the baked galette. To make glaze, heat up the apricot jam with water over stove until soluble consistency.

Cool galette before slice. Best served with scoop of vanilla ice cream.

Enjoy!