Peach and Apple Galette

METHOD

For the pastry:

• 1)

  place the flour, sugar, orange zest and salt into the bowI of a food processor and pulse a few times to mix.

• 2)

  Add the cubed butter and pulse a few more times until the mixture looks like coarse crumbs.

• 3)

  Don’t worry if it seems a bit uneven. Add the ice-cold water in 1 go, pulsing just until the pastry starts to come together. You want to have butter pieces the size of peas.

• 4)

  Tip the pastry out onto a lightly floured surface and bring it together briskly into a rough disc.

• 5)

  Roll it out between two sheets of baking paper into a rough circle of 30 cm. Place as is on a baking tray and refrigerate for at least 2 hours.
  Take the chilled pastry out of the fridge and peel of the baking paper. Dust the baking try with flour and place the circle back on it.

• 6)

  Leave it to get to room temp for a few minutes so it is more flexible.

• 7)

  Mix the sliced peaches with the caster sugar.

• 8)

  Scatter the ground almonds onto the pastry, leaving a rough 8 cm border around the edges. Pile on the fruit slices. If the fruit is very juicy, reserve the syrup. Carefully fold in the edges of the pastry, pleating roughly as you go and keeping the fruits part exposed. Return the pie to the fridge to chill for 20 minutes.

• 9)

  Meanwhile, place another baking tray in the top third of the oven.

• 10)

  preheat to 180°C.

• 11)

  Remove the pie from the fridge and drizzle a little bit of any reserved syrup onto the fruit.

• 12)

  Brush the pastry with egg wash and sprinkle with caster sugar. Place on top of the preheated baking tray. Bake for 30-35 minutes, or until the pastry is golden and the fruit is bubbling.

• 13)

  Check after 20 minutes that the pastry isn’t browning too fast. If it is, cover lightly with foil or baking paper.