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Strawberry & almond galette
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Serves: 6 - 8
320g ready-rolled pastry sweet shortcrust sheet
650g strawberries, of similar size, hulled and halved
½ orange, zested
50g granulated sugar
Pinch of salt
1 tbsp orange Muscat dessert wine
75g Doria Amaretti biscuits, crushed into fine crumbs
25g unsalted butter, melted
2 tbsp caster sugar
1. Preheat the oven to 220°C, gas mark 7. Remove the pastry from the fridge. Toss 500g of the strawberries in a bowl with the orange zest, granulated sugar, salt and wine.
2. Unroll the pastry onto a large baking sheet, leaving it on the parchment it comes with. Scatter the amaretti over the pastry leaving a 4cm border around the edge. Pack the fruit in tightly, overlapping, neat rows on top, cut-side up. Drizzle over any remaining sugar mixture. Fold the pastry border in around the fruit.
3. Brush the pastry edge with melted butter and sprinkle with about 1 tsp of caster sugar, then repeat this process twice more. Bake the galette for 10 minutes, then lower the oven temperature to 200°C, gas mark 6 and bake for a further 20-30 minutes until golden. Leave to cool.
4. Slice the remaining strawberries into a pan with 2 tbsp water. Cover and warm over a low heat for 5 minutes or until very soft. Press through a sieve and return to the pan with the remaining 1 tbsp caster sugar. Simmer gently until reduced to a very thick syrup. Brush over the fruit. Serve with vanilla ice cream or whipped cream.
Typical values per serving:
to serve 6
This recipe was first published in May 2018.