A decadent, fruity galette perfect for dinner parties from Manon Lagrève to try this weekend ...
1 tsp vanilla bean paste or vanilla extract1 beaten egg, for brushing1. Preheat the oven to 190°C fan .
2. In a bowl, combine the butter and icing sugar with a spatula. Add the egg and yolk and mix well in between. Mix in the vanilla, pinch of salt and ground almonds to finish your frangipane. Set aside. 3. Roll out the pastry on a baking tray and spread the frangipane in the middle, leaving a 3cm border around the edge.
4. Cover with three-quarters of the fruits and fold in the sides to make the galette. Use the beaten egg to seal the sides and colour the pastry. Add the flaked almonds around the edges. 5. Bake in the oven for 25 – 30 minutes, but check after about 20 minutes to make sure it doesn’t brown too much – you can cover with tin foil if it colours too quickly.Tip: To make it pretty, I cut scallops with a sharp knife around the edges of the pastry before filling it with the frangipane. I like to serve it warm, with some Crème Anglaise .
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