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I wouldn’t say I was an exceptional cook, if the recipe is too long to read I have been guilty of ordering take away rather than taking the time and effort to decipher it.
But despite my tardiness in the kitchen I do come up with exceptional dishes that tickle the taste buds of my family and keep their waistlines at a questionable size. Therefore with these fruit galettes I have made an exception, despite the fact that it is a two part recipe, it is still very simple to follow for any discouraged chef.
To make the pastry crust:
2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cut into pieces
1 large egg yolk
3 tablespoons ice-cold milk (or water)
Method(1).jpg)
Combine first 3 ingredients in a large bowl. Mix until it resembles coarse meal.
Whisk together egg yolk and 3 tablespoons milk; pour into flour mixture, stirring just until dough starts to form a ball.
Press together with lightly floured hands, and form into a flat round. Cover with plastic wrap; place in refrigerator at least 1 hour or overnight.
To make the fruity filling
3 cups of fruit of choice, chopped mangoes, strawberries etc
1/3 cup sugar, plus more for sprinkling on top (about 1 to 2 tablespoons) $
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons butter, cut into 8 pieces
1 large egg
1 to 2 tablespoons milk
Method
Preheat oven to 375°.
In a bowl combine fruit 1/3 cup sugar, and next 4 ingredients in a large bowl.
Remove dough from refrigerator; divide evenly into 8 pieces. Roll each piece on a lightly floured surface into about 6-inch rounds; place on 2 lightly greased large baking sheets.
Scoop 1/4 cup fruit mixture into center of each round; top each with butter. Fold about 1 inch of dough over fruit all the way around to form a rim.
Combine egg and milk; brush outside of each tart with the egg wash.
Sprinkle tarts with about 1 to 2 tablespoons sugar.
Bake at 375° for 40 to 45 minutes or until golden brown, rotating baking sheet halfway through baking.
Let cool on pan 5 minutes. Remove to a wire rack; let cool.
Serve with lightly sweetened whipped cream or vanilla ice cream.
By Mayuri Jayasinghe
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