29
FOOD
Autumn fruit honey
galette
A crowd pleaser for the whole family, serve this
sweet flaky pastry tart with dollops of creme
fraiche and extra drizzles of delicious autumn
honey.
Ingredients
• 180g plain flour
• 1 tbsp golden caster sugar
• 1 tsp flaked sea salt
• 140g salted butter (cold)
• 1 tbsp autumn honey
• 40g creme fraiche (or full fat Greek yoghurt or
thick double cream)
• 40ml water (cold)
• 1 egg (whisked) to brush pastry
• 1 tbsp golden caster sugar (for pastry crust)
• Fruit Filling
• 2 British apples
• 1 British conference pear (ripe but firm)
• 3-5 large plums
• ½ lemon (juice)
• 2 tbsp autumn honey
• 1 tbsp golden caster sugar
Method:
1. To make the pastry, combine the flour, sugar, salt in a
large mixing bowl. Take the cold butter and using the
large side of a box grater, grate into the bowl. Using
a dinner knife, stir the butter into the flour, gently
coating each strand in flour.
2. In a small bowl combine the creme fraiche, cold
water and honey. Stir until the honey dissolves. Pour
the cold liquid into the flour and butter mix. Keep
stirring with the knife until the mixture starts to
come together but is still a bit floury and the chunks
of butter are visible. Tip onto a clean work surface
and bring the dough together with your hands into a
rectangular patty, roughly 15x10cm. Wrap in clingfilm
and chill for 30 minutes or up-to overnight.
3. Whilst the pastry is chilling, prepare the fruit, slice
into 0.5cm segments, place in a bowl and squeeze
with lemon juice to stop the apple and pears from
browning.
4. Lightly dust the work surface with flour, then place
the chilled pastry on-top, dust with a little flour, then
roll out roughly into a 25x20cm rectangle. Now fold
the bottom third of the rectangle up, then the top
third down over-the top (like a book). Pat down, then
rotate 90 degrees, place the pastry onto a piece of
greaseproof paper the size of your baking tray. Now
roll the pastry out into a rough 30cm circle / 25mm
thick, it doesn't need to be neat, it's a rustic tart!
5. Then lay the sliced fruit in a pattern or just spread it
out with your hand, leaving a 4cm border around the
edge, drizzle the fruit with honey & sprinkle it with
caster sugar. Using the greaseproof paper, fold the
pastry border over the fruits, press down at the joins
to seal the pastry. Slide the greaseproof onto a baking
tray, then place in the fridge to chill for 30 minutes or
up-to overnight.
6. Once the tart has chilled, brush the border with egg
wash & sprinkle with the remaining caster sugar.
Place into a preheated oven at 200c and bake for 25
minutes, turn the oven down to 180c, cover the tart
with foil to stop the top browning too much and bake
for a further 20 minutes.*
7. Leave the tart to cool for 20-30 minutes, before
slicing & serving with dollops of creme fraiche, extra
honey and a sprinkle of sea salt.
*Top Tip Place a clean baking tray in the oven when it's
preheating, then place your tart tray on top of this, this
helps ensure a crisp tart base as the metal conducts the
heat evenly across the base.