Summer fruit galette

This nutty biscuit tart works well with any kind of fruit. Keep the same size, and cut very firm fruits like apples just a little thinner so they cook in good time.

Serves 8 • Ready in 45 mins, plus chilling

For the pastry:

110g plain flour

110g white spelt flour

100g roasted hazelnuts, roughly chopped

125g butter

80g icing sugar

½tsp ground cinnamon

For the filling:

2tbsp cornflour

60g caster sugar

Juice of ½ lemon

550g mixed fruit – we used sliced nectarines, blackberries, blueberries and raspberries

2tbsp milk

1tsp demerara sugar

Ice cream, to serve

You will need:

Baking tray lined with baking parchment

1 For the pastry, blitz the flours and 60g of the hazelnuts in a food processor until they’re finely ground. Add the butter, icing sugar and cinnamon, then pulse until the mixture resembles fine breadcrumbs. Add 2tbsp water and pulse to the mixture bring together.

Wrap in cling film and chill for 30 mins.

2 For the filling, mix the cornflour and sugar in a bowl. Add the lemon juice and toss in the fruit. Set aside for 5 mins to macerate slightly.

3 Heat the oven to 200C/gas 6. Roll the pastry out to form a circle, about 40cm in diameter. Place on the lined baking tray. 4 Fill the middle with a pile of the fruit, leaving a border of roughly 5cm. Turn the pastry edges over to cover the fruit in a haphazard fashion. Sprinkle the remaining 40g nuts over the fruit. Brush the pastry with milk and sprinkle over the demerara sugar. Bake for 25-30 mins until golden; the fruit will hold its shape but start to soften. Serve warm, with ice cream.

Per serving: 505 cals, 29g fat, 10g sat fat, 50g carbs