JAMBU GALETTE

Makes 1 large pie pastry dough

• 220g plain flour

• 10g caster sugar

• 3g salt

• 155g unsalted butter, chilled

• 70ml ice water

» Mix flour, sugar and salt in a large bowl.

» Dice butter into 1.5cm thick cubes, and mix it with the flour. Flatten each piece of butter with your fingers until it resembles coins. If the butter begins to soften, briefly refrigerate until solid.

» Once all the butter is flattened, scatter the ice water (leave behind 2 tbsp) around the mixture and stir with a spoon. The dough should be dry and have loose crumb. Take a handful of dough and squeeze firmly in your palm; if it stays together its ready, if not add the rest of the water.

» Lay a large piece of clingwrap on the counter. With your hands, gather the dough into a rough ball and place it on the clingwrap. Wrap it up, and flatten dough into a thick disc. Rest in refrigerator for an hour.

• 8 jambu

• 30ml unsalted butter, melted

• 75g caster sugar

» Quarter each jambu, remove the cores and slice thinly lengthwise.

» Remove dough from refrigerator and roll it out between 2 sheets of parchment paper to a thin 30cm round. Remove the top sheet of parchment, and crimp the edges of the dough to form a border.

» Fan each quarter of jambu out like a pack of cards, and carefully place them onto the dough. Start from the border and slowly work your way in a circular fashion till the centre of the galette.

» Transfer galette to a baking sheet and refrigerate for an hour, preferably overnight.

» Preheat oven to 200°C. Brush the top of the jambu slices and pastry edges with melted butter. Sprinkle sugar over in an even layer.

» Bake for 45 minutes or until pastry is a rich golden brown.