Peach and strawberry galette recipe
Key information
Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 8 - 10
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
As featured in delicious. magazine 2023
Ingredients
What you'll need
250g plain flour
50g demerara sugar, plus extra to serve
150g cold unsalted butter, cubed
2 tbsp custard powder
2 peaches, cut into ½cm slices
200g strawberries, hulled and halved, or quartered if large
1 egg, beaten
3 tbsp maple syrup
Ice cream, to serve (optional)
How to prepare peach and strawberry galette
Let's make it
Step 1
Heat the oven to 200°C/180°C fan/gas 6, then place a flat baking sheet in the oven to heat up. In a large bowl, rub the flour, sugar, butter and a pinch of salt together with your fingertips until it resembles breadcrumbs. Squash the mixture with your hands to form a dough, adding a splash of water if needed, then knead until smooth.
Step 2
Place the dough between two sheets of baking parchment and use a rolling pin to create a 30cm circle. Remove the top layer of baking parchment, then sprinkle over the custard powder and lightly spread it out with your hands, leaving a 3cm border.
Step 3
Place the peaches on top – in a pattern, if you like – and dot the strawberries between them. Fold the edge of the pastry over the fruit slightly, then brush with the egg wash and sprinkle over some of the extra sugar.
Step 4
Slide the parchment onto the hot baking sheet in the oven. Bake for 35-40 mins until the pastry is golden and the fruit is soft. Brush the fruit with the maple syrup, and serve warm with ice cream, if you like, or leave to cool completely before slicing.
Tip: To make a vegan version, swap the butter for vegan butter, the custard powder for 2 tbsp ground almonds, and the egg for a splash of plant-based milk.