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Image for Recipe - Peach & Raspberry Galette

Peach & Raspberry Galette

Image for Recipe - Peach & Raspberry Galette
  • Time preparation 20 minutes, plus chilling time
  • cook time 30 minutes
  • Serve Serves 4

A galette-style tart works for all seasons with so many ingredients, no tin needed. This is a lovely summery combo but you can use any fruits you like

Recipe taken from Posh Tarts by Pip Spence (Quadrille £12.99) Photography ©Faith Mason
  • 200g plain flour
  • 50g icing sugar
  • 50g ground almonds
  • A pinch of table salt
  • 150g chilled unsalted butter, cut into cubes
  • 1 egg, plus 1 egg white
  • 200g ripe peaches, halved and de-stoned
  • 50g raspberries
  • 1 lemon
  • 3 tbsps caster sugar
  • 1 tbsp plain flour
  • 1⁄2 tsp ground cinnamon
  • A few gratings of whole nutmeg
  • 2 tbsps peach or raspberry jam
  • A few sprigs of mint

Mix the flour, icing sugar, ground almonds and a pinch of salt in a mixing bowl. Rub in the butter then make a well in the centre. Crack in the egg with 2 tbsp ice-cold water and use a dinner knife to bring it together into a rough dough.

Wrap in clingfilm (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 190°C/Fan 170°C/ Gas 5.

Slice the peaches and place in a bowl with the raspberries. Add a squeeze of lemon juice to the fruit, toss, then sprinkle over 2tbsps caster sugar, 1 tbsp flour, the cinnamon and nutmeg, then mix

Roll out the pastry to a rough 30cm circle, 3mm thick. Transfer to a baking sheet lined with greaseproof paper.

In a small bowl mix the jam with a little squeeze of lemon juice. Spread most of the jam over the base of the pastry leaving a 4cm border. Arrange the fruit over the jam. Fold the pastry border over the fruit then brush the egg white over the border.

Brush the fruit with the remaining jam and sprinkle all over with the remaining caster sugar. Bake the galette for 30 minutes until the pastry is golden. Serve hot with vanilla ice cream.

Ingredients

  • 200g plain flour
  • 50g icing sugar
  • 50g ground almonds
  • A pinch of table salt
  • 150g chilled unsalted butter, cut into cubes
  • 1 egg, plus 1 egg white
  • 200g ripe peaches, halved and de-stoned
  • 50g raspberries
  • 1 lemon
  • 3 tbsps caster sugar
  • 1 tbsp plain flour
  • 1⁄2 tsp ground cinnamon
  • A few gratings of whole nutmeg
  • 2 tbsps peach or raspberry jam
  • A few sprigs of mint

Method

Mix the flour, icing sugar, ground almonds and a pinch of salt in a mixing bowl. Rub in the butter then make a well in the centre. Crack in the egg with 2 tbsp ice-cold water and use a dinner knife to bring it together into a rough dough.

Wrap in clingfilm (plastic wrap) and chill in the fridge for 30 minutes. Preheat the oven to 190°C/Fan 170°C/ Gas 5.

Slice the peaches and place in a bowl with the raspberries. Add a squeeze of lemon juice to the fruit, toss, then sprinkle over 2tbsps caster sugar, 1 tbsp flour, the cinnamon and nutmeg, then mix

Roll out the pastry to a rough 30cm circle, 3mm thick. Transfer to a baking sheet lined with greaseproof paper.

In a small bowl mix the jam with a little squeeze of lemon juice. Spread most of the jam over the base of the pastry leaving a 4cm border. Arrange the fruit over the jam. Fold the pastry border over the fruit then brush the egg white over the border.

Brush the fruit with the remaining jam and sprinkle all over with the remaining caster sugar. Bake the galette for 30 minutes until the pastry is golden. Serve hot with vanilla ice cream.

Still hungry? Why not have another course

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