For the dough:
250g flour
60g icing sugar
125g cold butter
1 egg
3 tbsp cold water
Zest of an unwaxed lemon
a pinch of salt
500g damsons or 4 apples / pears
For the frangipane:
60g walnuts
60g butter, room temperature
45g sugar
1 egg
2 tbsp flour
¼ tsp cinnamon
a pinch of salt
And also:
1 tbsp milk
1 tbsp of sugar
Whipped cream, for serving
Makes 1 galette of 30cm for 8 people – Preparation: 1 hour + 1 hour resting – Oven: 40 minutes
For the dough, put the flour, icing sugar and a pinch of salt in a bowl. Cut the butter into cubes and add to the flour. Rub between your hands until it resembles breadcrumbs, or mix in a food processor. Add the egg, water and lemon zest and knead or mix into a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for 1 hour.
While the dough is in the fridge, prepare the frangipane: Finely chop the walnuts in a small food processor and place in a bowl. Add the butter and sugar and mix to a paste, then mix with the egg, flour, cinnamon and salt. Let the frangipane rest in the fridge for 30 minutes.
Meanwhile, halve and core the damsons and cut each half into 3 pieces (or peel, core and slice apples / pears).
After 1 hour, preheat the oven to 170°C fan. Take the dough out of the fridge and place on a floured work surface. Roll out thinly so that the dough is about 35cm wide. Lift onto a baking tray lined with baking paper.
Prick the dough base a few times with a fork, then spread the frangipane over the dough, leaving a 5cm edge. Distribute the fruit on the dough and fold over the edges.
Brush the edges with milk and sprinkle with sugar.
Bake the galette in the preheated oven for 40 minutes, then serve warm or cold with whipped cream.
TIP: If you use apples / pears, brush the fruit with some heated apricot or quince jam as soon as the galette comes out of the oven.
