Biscuits with seasonal fruits and berries

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

Galette is one of the simplest types of shortcrust pastry, which is great for those who are just starting to get acquainted with it. The perfect pair for crumbly and mouth-melting bases are seasonal berries and fruits.

Ingredients

For the test:

• 1¼ cup (150 g) flour
• 1 tablespoon sugar
• 120 g ice-cold butter;
• 4 tablespoons of ice water (optional);
• a pinch of sugar, an egg.

For filling:

• 1½ nectarine;
• 4-5 apricots;
• 100 g cherries (pitted);
• ⅓ cup (70 g) sugar;
• 1 tablespoon of starch

If you have a powerful blender, add all the dough ingredients (except water) to it and beat until crumbled. In the absence of a blender, chop the butter and flour with a knife, add sugar and collect the crumb into a lump: if the dough holds well, water is not required, otherwise add it gradually, in small portions.

Wrap the dough in foil and refrigerate for an hour.

Cut the nectarine into wedges, halve the apricots and remove the seeds. Cover the fruits with sugar and starch, stir and leave warm for about 20-30 minutes, so that they let the juice and soak in the syrup.

Roll out the dough between two sheets of parchment paper into a 22 cm disc. Remove the top sheet, drain the excess syrup from the berries and fruits and place them in a heap in the center of the dough base, leaving a 3 cm free edge. Gather the edges of the dough to hold the filling in place.

Brush the edges with an egg and sprinkle with a pinch of sugar. Send the biscuit to the oven, preheated to 200 degrees, for 30–35 minutes.

Chill for at least half an hour before slicing.