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Stone fruit galette with marzipan and long pepper
Serves 6 Cakes, Bread and Pastries
For the pastry
- 180g plain flour, plus extra to dust
- 1/4tsp fine sea salt
- 2tsp granulated sugar
- 120g unsalted butter, wrapped in foil and frozen
- 100ml iced water
For the filling
- 300g plums, stoned and sliced
- 150g cherries, stoned
- 3tbsp granulated sugar
- 2tbsp cornflour
- finely grated zest 1 lemon
- 2 long peppers, ground, or pinch chilli flakes
- 100g marzipan
- 1 egg white
Method
To make the pastry, combine the flour, salt and sugar in a large bowl. Coarsely grate in the frozen butter, holding it in the foil as you grate. Stir in with a table knife as you go to coat the wisps of butter in the flour mix.
Stir in two-thirds of the iced water, adding more only as needed to form a shaggy, but not sticky, dough. Use your hands to lightly bring it together and wrap in clingfilm. Transfer to the fridge for 30 minutes (or up to 3 days).
When ready to cook the galette, preheat the oven to 200C/180C F/Gas 6.
Tumble the fruit with 2tbsp of the sugar, the cornflour, lemon zest and ground long peppers or chilli flakes.
Lightly dust a baking sheet with flour and roll out the pastry on it to make a circle about 5mm thick. Roll out the marzipan to a very thin circle, smaller than the pastry, and lay it on top. Pile on the fruit, leaving a 7cm border. Fold the edges up and over the fruit, pleating and pinching as needed to keep it in place.
Beat the egg white until pale and very foamy. Brush the foam on to the pastry and sprinkle the remaining 1tbsp sugar over.
Bake for 35 minutes until the pastry is crisp and golden and the fruit juicy and bubbling. Remove from the oven and leave for approx. 1 hour before serving, while still warm.
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