Plum & marzipan galette
This jewel-bright pud is easy to make and a great alternative to crumble… SERVES 6 PREP 25min, plus resting COOK about 35min
• 600g (1lb 5oz) ripe plums, stoned and sliced
• 2tbsp caster sugar
• 2tsp lemon juice
• Flour, to dust
• 500g pack ready-to-use shortcrust pastry
• 200g (7oz) marzipan, chopped into 1cm (½in) pieces
• 2tsp cornflour
• 1 medium egg, lightly beaten
• 2tbsp flaked almonds
1 Preheat oven to 190°C (170°C fan) mark 5 with a rimless baking sheet inside it.
2 In a large bowl, mix together the plums, sugar and lemon juice.
3 On a lightly floured surface, roll out pastry. Trim into an oval 30.5 x 40.5cm (12 x 16in). Transfer to a sheet of baking parchment. Scatter marzipan in the central 20.5 x 28cm (8 x 11in) part. 4 Stir cornflour into plums, then spoon over marzipan. Brush pastry border with some egg and fold over fruit to create a rim.
5 Brush rim with remaining egg and sprinkle with almonds. Carefully slide galette on its parchment on to the baking sheet.
6 Bake for 35min until golden. Remove from oven and rest for 20min before serving with custard.
TIP To remove plum stones, slice all the way around the fruit along its natural crevice. Twist the halves in opposite directions to separate. Remove stone with a teaspoon.
Try this with blackberries or thinly sliced apples