Fruit Galette

I can't wait to entertain and serve up this rustic Gluten Free Fruit Galette. Mix up you fruits to create you own flavours with this gorgeous new dessert. I'm actually thinking of it cold the next day, YUM!!I

Makes 1 x 21cm / 8inch round

Ingredients

Pastry

185g / 1¼ cups Anything But Ordinary Plain Flour

20g / 1 heaped tablespoon powdered coconut sugar (see note)

½ teaspoon psyllium husk powder

¼ teaspoon salt

90g cold butter

1 egg

½ teaspoon flaxmeal

40ml / 2 tablespoons cold water

Filling

500g fruit of choice (300g plums + 200g apples used here)

50g rapadura sugar + extra to sprinkle

40g / 3 heaped tablespoons cornflour (2 only if all apple)

1 teaspoon cinnamon

⅛ teaspoon ground cloves

Zest of 1 lemon, finely grated

1 tablespoon lemon juice

Optional: 1 tablespoon jam or fruit puree

Method

Preheat oven to 200 degrees Celsius.

Cut two pieces of baking paper larger than the tray you are using.

In a food processor add Anything But Ordinary Plain Flour, powdered coconut sugar, psyllium husk powder and salt and pulse to whisk together.

Chop the butter into six pieces and add to processor. Combine til butter is reduced to a crumbly texture with the flour.

Add the flaxmeal to the water in a small jug and whisk together then add the egg and whisk again.

With the motor running, slowly pour this into the processor. The mix will form a dough ball pretty quickly.

Flour your hands and take out the dough, scraping any mix from the sides and base.

Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc.

Wrap and rest in the fridge for 20-30minutes.

To make the filling -

Peel, core and slice the apple quarters into 3 or 4 pieces. Cut each slice in half.

Halve the plums and remove the stones. Cut each half into 2-4 pieces depending on size of fruit.

Put all the fruit in a large bowl.

In a smaller bowl mix together the rapadura sugar, cornflour, cinnamon and cloves.

Add to the fruit and stir well.

Mix the grated zest with the lemon juice and pour over the fruit mix. Stir well.

Remove dough from the fridge and place it on one piece of the baking paper that has been lightly floured.

Top with the second piece of baking paper and roll to a 30cm/12inch round.

Remove the top piece of paper and working around the edge push in the dough by 1½cm with your fingers so you end up with a 27cm/11inch circle.

Put the piece of baking paper back on and very gently with the rolling pin just flatten the edges slightly. They will be thicker than the rest of the pastry.

Remove the top piece of paper and slide the bottom piece with the pastry onto a baking tray.

Gently spoon the filling into the middle of the pastry. Spread it to within 3cm/1inch of the edges.

Very carefully, with a palette knife, lift the edge and fold over the filling. Immediately pinch the pastry together if any cracks appear to prevent the juices leaking out.

Push down the folded pastry carefully so it sits on the filling.

Sprinkle extra rapadura sugar over the pastry edge, pressing it down a little if needed.

Bake for 40 - 45 minutes until the crust is crisp and browned. Check the tart towards the end of baking time to prevent burning, especially as oven temperatures can vary.

Depending on what fruit has been used it is optional to brush a glaze of warmed jam or fruit puree over the hot tart (not the pastry).

Cool on the tray on a rack.

Best eaten fresh and served warm or cold with yoghurt, cream or ice cream. It will keep in the fridge for a couple of days and can be reheated in a moderate oven for 15 minutes.

Notes

Powdered coconut sugar is easily made from coconut sugar whizzed in a high speed blender until fine.