Rustic Fruit Galette at Home

Impress your guests this summer with a California inspired rustic fruit galette! California Live’s Malou Nubla invites Chef Gemma Stafford, Founder of Bigger Bolder Baking to share her recipe for the easy summer dessert. See how Gemma makes her Frangipane. Find the fruit galette recipe below. -RUSTIC SUMMER FRUIT GALETTE • 7 tablespoons (3 ½ oz/100g) cold butter, cubed • 1 ⅓ cups (7½oz/213g) all-purpose flour • 1 tablespoon powdered sugar • ⅛ teaspoon salt • 1 large egg yolk* • 2- 3 tablespoons cold water Instructions 1. Put flour, butter, icing sugar, and salt in a food processor. Pulse until fine crumbs form. [If making this by hand, combine the butter with the dry ingredients with your fingers until you reach the consistency of coarse breadcrumbs.] 2. Mix together the egg yolks and water and add to the dry ingredients. 3. Pulse until a dough forms, around 10 seconds. [If making by hand, knead until the dough just comes together into a ball and there’s nothing left in your bowl.] 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling. 5. Roll on a floured surface to fit your tin or pie dish. A good thickness is 1/4 inch. 6. Bake at 180C/350F depending on how you are using it, as per recipe. -FRANGIPANE • ¾ cup (6oz/170g) butter • ¾ cup (6oz/170g) granulated sugar • 1 ½ cup (6oz/170g) almond meal (almond flour) • 3 tablespoons all-purpose flour • 2 large eggs • 1 ½ teaspoons almond extract • 1 recipe homemade pie crust (or store-bought) • 2 cups (10oz/284g) mixed, sliced summer stone fruits and berries of your choice • egg wash • sugar for sprinkling Instructions 1. First, make the frangipane: In a heatproof bowl melt the butter either in the microwave or over a ban-marie. 2. Stir in the sugar, almond flour, flour, eggs, and almond extract. Chill for a minimum of 2 hours. 3. Preheat the oven to 425°F (210°C) and line a large baking sheet with parchment paper. 4. Roll out the pie crust to roughly ⅛ inch thick round and place on the prepared baking sheet. 5. Spread the frangipane in the center of the pie crust, leaving about a 3-4 inch border all around. 6. Place the sliced fruit evenly on top of the frangipane. 7. Fold the edges of the pie crust over the fruit, pinching the crust together where it pleats, to create a border 8. Brush the crust with the egg wash and sprinkle the crust with sugar. 9. Bake for roughly 30 minutes, or until the crust is golden. 10. Serve warm with vanilla ice-cream. Store any leftovers loosely covered at room temperature for up to one day, or in the refrigerator for up to 3 days. Rewarm, if desired, in a 300°F (150°C) oven for 10 minutes.