Sweet Pastry
225g Plain flour
110g Butter
50g Caster sugar
1 Egg
Salt
Filling
2 Pears
2 Apples
100g Golden caster sugar
1 tsp Cinnamon
Topping
100g Caster sugar
50g Butter
50g Pine nuts
Serves
8
Preparation time
30 minutes
Cooking time
30 minutes
Resting time for pastry
1 hour
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Try this dish with a Noble Late Harvest Riesling from South Africa. Weisser Riesling (Rhine Riesling) has adapted well to South Africa's soil and climate. It produces very full, flavourful wines with excellent fruit acids that develop well with bottle ageing. The wines have a delicious honeyed spicy nose and a flowery sweetness on the palate. Try one of the following available from www.sawinesonline.co.uk: • Robertson Winery Almond Grove
Riesling Noble Late Harvest 2007 Wine recommendations by Wines of South Africa |
- Firstly make the pastry; make sure the butter is slightly softened (not straight out the fridge) and rub together with the flour until you have a breadcrumb consistency, then add the egg and mix together again. Add a couple of sprinklings of water to make a clean dough. Do not over mix.
- Shape into a flat cylinder, wrap and chill for an hour. When the hour is nearly up, peel, de-core and cut the pears and apples into wedges. Mix in a bowl with the sugar and cinnamon.
- Pre-heat the oven to 200C/375F. Roll out the pastry in a circle and then lay on to a lined baking tray.
- Pile the fruit in a circle on top of the pastry (leaving a 2 inch space, around the outside) and randomly fold over the edges, to form a rustic pie edge.
- Brush the pastry with some egg yolk or milk. Place in the oven and cook for 30 minutes or until golden brown and cooked throughout.
- Take out of the oven and cool. While this is cooling you can make a caramel with the pine nuts.
- Start by heating the sugar and butter in a small saucepan or frying pan. When the butter is melted, swirl around the pan and continue cooking until golden. Add the pine nuts and a pinch of salt, stir to coat and drizzle over the Gallette. I love to serve this with some low fat crème fraîche.
