My favourite cakes are always the ones with fruit in them. There is something refreshing and wholesome with fruit cakes: The natural sweetness of the fruit allows you to cut down on sugar so you can have healthier bakes with a more natural taste.
Over the last 10 years I have been cutting down on my sugar intake and now I hardly have any cravings for sweet things. Having said that I do enjoy homemade cakes every so often but I don't like them if they are too sugary.
It is incredible how your taste buds can adapt to your diet. I used to have sugar in my coffee all the time and now I only enjoy bitter coffee and I love it! I find that sugar will take away the beautiful rich taste of the coffee.
So, all of this to introduce you to my latest bake. My cousin came to visit me from Italy and I wanted to make her a nice meal. After a lamb roast dinner I put together this rustic tart which is similar to a French galette but not quite the same.
You don't need a mold for this, you simply give the pastry a round shape, place it on a baking sheet, add jam and fruit in the middle, fold the edges and it's done! Just bake it.
Find any seasonal fruit, it does not have to be berries, it could be apples or peaches instead. Berries are particularly colourful and delicious as they are in season in England.
I served my tart with vanilla ice cream. It was simply gorgeous.
- Prep Time : 25 minutes
- Cook Time : 30 minutes
- Yield : 6
- white spelt flour or plain wheat flour - 200 g or 1 + ¾ cup + extra if needed
- egg - 1
- butter - 100 g - slightly less than 1/2 cup
- sugar - 3 tbsp
- For the topping:
- raspberries and blackberries - 250 g - 2 cups
- strawberries - 200 g - 1 cup
- blueberries - 200 g - 2 cups
- red berry jam - 2 tbsp
- ground almonds - 2 tbsp
- corn starch - 1 tsp
- vanilla powdered sugar - to sprinkle
- milk - for brushing the galette
- brown sugar - 3 tbsp
- ice cream or fresh cream to serve
On your work top put the flour, the egg and the sugar and mix well with a fork. Add the butter and, using your fingertips rub it together with the flour mixture until it resembles breadcrumbs.
Quickly knead the dough and form a smooth ball, wrap it in cling film and put it in the fridge for 30 minutes.
Sprinkle some flour on your work top and using a rolling pin thinly roll the pastry and give it a round shape. Place it onto a baking tray lined with parchment paper.
Mix 3/4 of the fruit with 1 tsp of corn flour and 2 tbsp of brown sugar and leave the rest aside for decoration.
Spread the jam on top, sprinkle with the ground almonds. Spoon the fruit onto the middle of the galette leaving just over 1.5 inch or 4 cm border bare. Fold the edges of the pastry to create a case.
Brush the edges with milk and sprinkle them with brown sugar. Bake for approximately 30 minutes in a ventilated oven at 180C or 350F until golden brown.
Let it cool down, add the remaining fruit on top, sprinkle with vanilla powdered sugar (optional) and serve with ice cream or fresh cream.