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Cherry and almond-crumble galette

You'll need

2 (375gm each) butter puff pastry sheets, rolled to 4mm-thick (see note)   Cherry compote 500 gm cherries 60 gm organic ground cane sugar (see note)   Almond crumble 100 gm blanched almonds 1 tbsp organic ground cane sugar   Soured cream 250 gm crème fraîche 150 ml thickened cream 2 tbsp pure icing sugar, sifted 1 tsp vanilla extract


  • 01
  • Preheat oven to 220C. Cut six 14cm rounds from puff pastry and place on a baking paper-lined oven tray, top with baking paper and another baking tray and bake until deep golden (10-15 minutes).
  • 02
  • For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm.
  • 03
  • For almond crumble, roast almonds until golden (2-4 minutes), process until coarsely ground, add sugar and pulse to combine.
  • 04
  • For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.
  • 05
  • Serve puff pastry rounds topped with cherries and almond crumble scattered over to taste and soured cream to the side.

Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry. Organic ground cane sugar is available from select delicatessens. Substitute with light brown sugar or raw caster sugar.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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