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Strawberry & stone fruit galette

Difficulty Easy
Season Summer
Preparation 5 mins
Cooking 35 mins
Strawberry Stonefruit Galette (Large)
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(This recipe was created by Debra Austen and kindly supplied by Empire Pastry.)

Preheat oven to 180C.

Unroll the vanilla shortcrust sheet, leaving it on the baking paper. Place on a baking tray.

In a bowl, toss the strawberries and stonefruit with the caster sugar.

Spread the almond meal evenly onto the pastry sheet, then top with the fruit, leaving a border.

Pinch the border of pastry up and over the filling.

Cook in the oven for 15 mins. Reduce temperature to 160C and bake for a further 20 mins, or until the pastry is golden and the fruit has softened.


To serve

Serve warm or cold with a dollop of cream or crème fraiche.

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