Any jam galette
The beauty of this galette is that it's customisable. This recipe has raspberry jam and lime, but you could just as easily use strawberry and lemon, apricot and tangerine, or any jam-to-citrus combination. Similarly, the crust is topped with blanched almonds, but you could play around with roughly chopped hazelnuts, pistachios or another type of nut. Serve it with vanilla ice cream, or whipped cream and an amaro liqueur.
Recipe information
Yield
6
Ingredients
For the dough
For the filling
Preparation
Step 1
In a food processor, pulse together the flour, sugar and 1½tsp salt to combine. Add the butter and pulse a few times, until the mixture resembles coarse meal with a few penny-size pieces still intact.
Step 2
Transfer onto a lightly floured work surface and drizzle with 4tbsp ice cold water. With your hands, gently bring together the dough, adding more ice cold water by the tablespoonful as needed, until no dry spots remain (do not overwork). Pat into a disc and wrap in plastic. Chill for at least 2 hours and up to 3 days.
Step 3
Preheat the oven to 200°C/fan oven 180°C/mark 6. In a large bowl, stir together the jam, Itsp lime zest, 2tbsp lime juice and a good pinch of salt. 'Taste and adjust the seasoning with salt or lime juice.
Step 4
Take the dough out of the refrigerator and let it sit for 5 minutes. Unwrap the dough and roll out on a lightly floured sheet of parchment paper to make a 30-35cm-diameter round that is about 3mm thick. Transfer on the parchment to a baking sheet.
Step 5
Add the jam mixture to the centre of the dough, leaving a 2-4cm border. Fold the dough up and over the edge of the filling, pleating the dough as you go around. Brush the crust with the egg, top with the almonds and scatter the Demerara sugar over the top.
Step 6
Transfer to the oven and bake for 30-35 minutes, rotating once, until the galette's crust is golden brown and cooked through. Leave to cool on the baking sheet for at least 1 hour before serving.
