Cherries is for summer… I miss summer, not that England has much of a summer any ways. We have cold like 24/7 and at the moment it is cold. Cold and wet. Not England at it’s coldest, but cold. These cherries remind me of summer, warmer and longer days, eating ice cream (even though I can eat ice cream at any time of the year) and lots of baking. I know cherries aren’t in season. I had some that I froze last year in the summer so I could put them to good use at a later a date. A freezer is one of the best electrical items ever. My freezer is packed with leftover cakes and scraps to make cake pops, leftover butter cream, bulk pastry ( I like to make blocks of pastry and keep in the freezer to save me from making it all the time).
What is a Galette you my ask… Check out my post on the differences between a galette and a tart. Now, if you read my blog often, which I hope you do, then you will see that I love using fruit and or the fruit and nut combination. Well that’s mainly because my family request it and well, we like to try and be healthy. Can you be healthy and eat sweet treats??? Well the answer to that is yes. In some of my recipes, I substitute a proportion of the flour for whole wheat or oats, reduce the amount of sugar, use semi skimmed milk instead of whole just to name a few. Or we just go for the ‘Everything in Moderation’ rule. This recipe has whole wheat in the pastry which adds a slightly nutty and oaty taste and more of crumbly texture and has lots of juicy fruit, so I suppose you can class this as one of your five-a-day.
For the wholewheat pastry…
125g plain flour
125g wholemeal flour
1tsp salt and cinnamon
125g cold diced butter
85g caster sugar
50g flaked almonds
For the the filling…
250g frozen pitted cherries
4 plums stone removed and cut into chunks
100g caster sugar
100ml apple juice
1/2 tsp almond extract
For the egg wash…
30g granulated sugar (for sprinkling)
Rub the flours in with the butter, salt and cinnamon till it resembles breadcrumbs. Stir in the sugar. Crack the egg in a cup or bowl and beat lightly. Slowly pour in the egg whilst mixing till it comes together. You may not use all of the egg.
Knead till dough comes together, then flatten and wrap in cling film and place in fridge to rest.
For the filling add the cherries, plums, water and caster sugar in a saucepan over a medium heat. Cook for 2 mins.
Mix the apple juice with the cornflour and add to the cherry mixture and heat till the syrup thickens slightly. Stir in the almond extract, remove off the heat and allow to cool.
Remove the pastry from the fridge. On a floured surface, roll out the pastry to the thickness of 50p coin. Cut a circle out the pastry, about the size of a side plate.
Place a good spoonful of the cherry mix into the centre then fold over the edges. Brush with egg wash and sprinkle over the granulated sugar. Repeat this until all the dough has been used.
Bake on a tray at 180 C for 20 mins.
Serve with ice cream or accompaniment of your choice
Oh So Sweet Baker x