Pear and blackberry galette recipe
Most of the fruit galettes I make have a layer that will ‘soak up’ the juices, usually ground nuts and sugar (though if you’re making it for someone with a nut allergy you can use breadcrumbs)
Ingredients
- 300g plain flour, plus extra for dusting
- 150g cold butter, cut into small chunks
- 2 tbsp caster sugar, plus extra for sprinkling
- Finely grated zest of 1 lemon and juice of ½
- 4 tbsp whipping cream
- 1.2kg ripe pears
- 5 tbsp soft light-brown sugar
- 35g ground almonds
- 115g blackberries
- Icing sugar, for dusting
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