Cherry & almond frangipane galette - Good Food Middle East
Use spelt pastry for this free-form pie, as its nuttiness complements the frangipane. The combination of squishy baked cherries and juicy fresh ones is lovely
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Ingredients
- 400g cherries, pitted and halved
- 1 tsp caster sugar
- 1 tbsp lemon juice
- 3 tbsp morello cherry conserve
- 1 egg, beaten
- 2 tbsp granulated sugar
- clotted cream, to serve (optional)
- 200g white spelt flour
- 1 tbsp caster sugar
- 120g unsalted butter, chilled and cut into cubes
- 100g whole, skin-on almonds, toasted
- 15g unsalted butter
- 1 tbsp spelt flour, plus extra for dusting
- ½ tsp vanilla essence
- 50g golden caster sugar
- 1 egg
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