EDD KIMBER’S BLUEBERRY AND STONE FRUIT GALETTE

STEP 1 Preheat the oven to 190˚C/fan 170˚C/gas mark 5.

STEP 2 Pulse the flour, pecans, sugar and 1/ tsp fine salt in a food 2 processor until a coarse meal texture. Add the butter and pulse until pea-sized pieces form. Add 4 tbsp of water and pulse to combine. If it forms a ball when squeezed, it’s ready. If not, add more water. On a floured surface, form the pastry into a ball. Press into a flat rectangle, wrap in clingfilm and refrigerate for at least 1 hour.

STEP 3 For the filling, toss the fruit with the lemon zest and juice. Mix the sugar, cornflour and cinnamon with a pinch of salt, then stir into the fruit.

STEP 4 Roll the pastry onto baking paper in a 30x40cm rectangle, 3mm thick. Chill for 15 mins. Spread the almonds in a 23x33cm rectangle in the centre of the pastry. Top with the fruit and dot with butter. Fold the pastry edges over the fruit. Brush the pastry with the egg and sprinkle with the demerara sugar. Use the baking paper to transfer the galette to a baking tin. Bake for 45–50 mins or until the pastry is golden. Serve warm. ● One Tin Bakes by Edd Kimber (Kyle Books, £17.99)

2010 GBBO winner Edd says, “For the pastry, you can switch the pecans for other nuts, such as almonds or hazelnuts.”