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July 4, 2014 6:16 pm
Galettes are free-form tarts that have a delightful rustic charm. As they are not made in a tart tin you can make them in any size you fancy. The pastry is deliciously light and is very similar to our quiche pastry (pâte brisée) but it contains a little sugar and more butter, which gives it a tenderness that the other doesn’t have. At the same time it must be firm enough to hold the fruit well.
I have chosen apricots here but apples, cherries, peaches, blueberries or plums are equally good. In fact, you can use any fruit you like, so long as it’s something that can be cooked at the same time as the pastry.
Rose Carrarini is co-owner of Rose Bakery in Paris and author of ‘Breakfast, Lunch, Tea’ (Phaidon, £19.95)
|About ¼ cup||cup chilled water with|
|1 tsp||lemon juice|
|About 1 tbs||sugar|
|2 tsp||lemon juice|
|A handful||ground almonds|
For 8-10 galettes
Photograph: Kate Fichard
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