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Gallette with Fruit
Ingredients
350 gr. or 1 KANAKI Puff pastry leave
1 tbsp white sugar to sprinkle the pastry
forest fruit (raspberries, whortleberries, blackberries)
2 apples
4 tbsp ground almonds
2 tbsp strawberry jam
5 tbsp black sugar
2 tbsp corn flour
1 pinch cinnamon
1 pinch nutmeg
25 gr. butter
1 tbsp balsamic vinegar cream with pomegranate
1 tbsp liquid vanilla
For serving:
gooseberries, powdered sugar and spearmint
Preparation - Steps
Preheat the oven at 200°C and bake for 45 min on the middle rack.
Place the fruit (apples and forest fruit) in a bowl, sliced, and add the liquid vanilla, nutmeg, cinnamon, corn flour and black sugar. Stir well and add the strawberry jam and the balsamic vinegar cream with pomegranate. Stir well and lay aside.
Open the pastry sheet, sprinkle with the ground almond and fruit stuffing. Fold the pastry sheet down along the perimeter, creating small pleats.
Add butter to the stuffing and smear the gallette with melted butter, using a cooking brush.
Bake the gallette on the middle rack for 45 min at approx. 200 °C until the fruit is caramelized and the tart gets golden brown.
Once the tart is baked, let it cool down for 10 min. Carefully transfer it, without the baking paper, on a rack and let it cool down completely, for the fruit syrup to thicken.
Serve it with ice cream or plain for dessert or breakfast.