Loose biscuit with fruits and berries

Galette with berries and fruits is one of the simplest types of shortcrust pastry, which is great for those who are just starting to get acquainted with it.

• Recipe author: Daria Polukarova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 120 minutes

Ingredients

• Flour 150 g
• Sugar 1 tbsp. the spoon
• Ice cream butter 120 g
• Egg 1 piece
• Cold water 4 tbsp. spoons
• Nectarine 1½ pieces
• Apricots 4-5 pieces
• Sugar 70 g
• Starch 1 tbsp. the spoon
• Cherry 100 g

Cooking method

• If you have a powerful blender, add all the dough ingredients (except water) to it and beat until crumbled. If not, chop the butter and flour with a knife, add sugar and collect the crumb into a lump: if the dough holds well, no water is needed, otherwise add it gradually, in small portions.

• Wrap the dough in foil and refrigerate for an hour.

  

• Cut the nectarine into wedges, cut the apricots in half and remove the seeds. Remove the pits from the cherries. Cover the fruits and berries with sugar and starch, stir and leave warm for about 20-30 minutes, so that they let the juice and soak in the syrup.

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• Roll the dough between two sheets of parchment paper into a 22 cm disc. Remove the top sheet, drain the excess syrup from the berries and fruits and place them in a heap in the center of the dough base, leaving 3 cm free edge. Gather the edges of the dough so that the formed rim holds the filling.

  

• Brush the edges with an egg and sprinkle with a pinch of sugar. Send the biscuit to the oven, preheated to 200 degrees, for 30–35 minutes.

  

• Chill for at least half an hour before slicing.

  

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