Hello… Peace Greetings to you!
Here is a gorgeous fruit galette that’s super easy to put together, bake and enjoy with some ice cream or just as is! Do check out the recipe video on my Instagram feed!
Emborg Arabia has been kind to sponsor this post and I have used their gorgeous frozen mango chunks for this recipe. It is perfectly sweet and goes really well with the tart raspberries and flaky almond pastry.
Mango Raspberry Galette
For the pastry
1 cup all-purpose flour
1/2 cup almond flour
1 tbsp sugar
1/2 tsp salt
7 tbsp (99gms) cold butter
2 – 4 tbsp ice-cold water
For the filling
1/2 cup frozen raspberries
1 cup Emborg Mango chunks cut into bite-sized pieces
3 tbsp sugar
1 tbsp flour
1/2 tsp lime zest
For the crust
1 egg beaten
2 tbsp almond flakes or demerara sugar
Preheat oven to 180C.
In a large bowl add all the ingredients for the pastry except the water and rub the butter into the flour using your fingers or a fork. When the butter has broken down to small pieces add 2 tbsp water and bring the dough together. it is important not to overwork the dough. Just try to pinch and press the flours and butter together till its formed to a dough. Chill in the fridge until the filling is ready.
For the filling, mix together the fruits, flour, sugar and lime zest until the flour is covered into the flour evenly. The fruits do not have to be defrosted.
Take the dough out of the fridge, roll out the pastry on a parchment paper to form a circle. It should be around 2-4 mm thick. Toss the filling into the centre and spread out slightly. Fold the edges of the pastry towards the centre. Brush the edges with beaten egg and sprinkle almond shavings on top.
Transfer the galette on a baking tray and bake for around 25 – 30 mins until the pastry is golden brown. You will find the juices from the fruits oozing out and caramelizing, that’s added flavour. Don’t get worried that it’s burning. It gives an added chewiness to the pastry and is yum.
Allow the galette to cool slightly before serving. Serve warm or cold with a generous scoop of vanilla ice cream.
* You can use fresh fruits instead of frozen for the filling.
* The more you chill the pastry, the better it gets. But it will still be tasty if you roll it out and bake immediately. When you rest the dough in the fridge, the dough gets to relax and the butter hardens and in-turn the pastry turns out more flaky in texture when baked.
* You can use any combination of fruits or nuts like peaches, strawberries or cherries, pistachios or pecans.