Ingredients

The following ingredients have 2 Servings
  • 500 g Mixed Fruit ((1.1lb))
  • 200 g Shortcrust Pastry ((7oz))
  • 100 g Caster Sugar ((3.5oz))
  • 70 g Unsalted Butter ((2.5oz))
  • 2 tbsp Freshly Squeezed Lemon Juice
  • Egg wash ((optional))

Instruction

  • Wash, peel, core and dice the fruit.
  • In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.
  • Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.
  • Place the fruit mix in the middle of the pastry (don’t allow much of the liquid onto the pastry – it might become soggy).
  • With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn’t matter how it looks as long as the edges are “closed” somehow.
  • Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).
  • Bake at 180C/350F for 20-25 minutes or until cooked.
  • Serve with ice cream or sour cream!