Autumn fruit galette

Name: autumn fruit galette
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: 125 g unsalted butter; 125 g wholemeal flour; 125 g wheat flour; 75 g coconut blossom sugar; 2 medium sized egg; 2 Braeburn apple; 2 Conference pears; 200 g almond paste; 1 lemon; 150 g fresh blackberries; 1 el raw cane sugar

Galette with coconut blossom sugar, apples, pear and blackberries.

Ingredients

Kitchen Stuff

1 rolling pin
1 baking paper

Directions

Preheat the oven to 180 ° C. Cut the cold butter into cubes. Mix the flour with the flour, coconut blossom sugar 1 pinch of salt.
Add the butter and make coarse crumbs with cool hands. Add the egg and quickly knead to a smooth dough. Add some cold water if necessary.
Make the dough a flat ball and roll it between 2 sheets of baking paper with the rolling pin to a round piece of 35 cm diameter and 4 mm thick.
Roll up with the baking paper and place in the refrigerator.
Cut the apples and pears into quarters, remove the cores and cut the flesh into cubes.
Place the dough on the baking sheet and remove the top sheet of parchment paper. Prick holes in the dough with a fork, leaving 5 cm at the edges.
Cut the food into thin slices and place on the bottom. Clean the lemon and grate the yellow skin above it. Divide all the fruit over it. Leave the edge free.
Squeeze out half of the lemon. Drizzle the fruit with lemon juice. Fold the edge dough over the fruit.
Beat the egg. Brush the edge with it and sprinkle with the cane sugar. Fry the galette in about 40 minutes until golden brown and done.