Apple & Plum Galette Recipe

Ingredients

225g plain flour, plus extra for dusting
125g unsalted butter, chilled, plus extra for greasing
4-5 tbsp whole milk
1 orange
1 tsp ground cinnamon
2 tbsp Demerara sugar, plus extra to sprinkle
1 tbsp cornflour
3 dessert apples
300g plums
Crème fraîche, cream or custard, to serve

Prep: 25 mins + chilling | Cook: 30-40 mins

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Method

1. Sift the flour into a mixing bowl. Add a pinch of salt. Chop in the butter. Use your fingertips to rub everything together till you have a sandy mixture. Add 1 tbsp milk and stir with a fork to start to bring the pastry together. Add another 1 tbsp milk and stir. This may be enough to bring it together. If not, add a little more milk and stir till you have a dough. Turn the pastry out of the bowl. Gently knead to form a round. Wrap in beeswax paper and chill for 1 hr or overnight.

2. Take the pastry out of the fridge 15 mins before you want to roll it out. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a large baking tray with a little butter. Dust your work surface with flour. Roll the pastry out into a large, thin circle (it doesn't need to be too perfect). Roll the pastry around your rolling pin then unroll onto the tray. Set aside.

3. Finely grate the zest from the orange into a mixing bowl. Stir in the cinnamon, caster sugar and cornflour. Core and thickly slice the apples. Add them to the bowl. Halve, stone and slice the plums into wedges. Add to the bowl. Gently toss everything together.

4. Heap the fruit up in the middle of the pastry circle. Fold the sides of the pastry up to cover most of the filling, but leave a largish hole in the centre with some fruit peeking out.

5. Brush the pastry with 2 tbsp milk and sprinkle over the last of the sugar. Bake for 30-40 mins till the pastry is golden brown. The fruit juices will soften the pastry if it’s left to sit, so serve straight away with cream or custard.