Cherry and Almond Galette

Jean Stainton

12 oz puff pastry
4oz unsalted butter
4 oz caster sugar
2 medium eggs
2 tsp almond essence
4 oz ground almonds
3 oz flaked almonds
Fresh cherries

Preheat oven to 190° C, 170° fan oven, gas 5.  Roll pastry into a 12 inch x 12 inch square, place on a large greased baking sheet and knock up the edges slightly with a flat-bladed knife.  Chill while you make the filling.

Place the butter, sugar, almond essence and almonds in a large bowl and beat with an electric had whisk for two to three minutes until combined.  Spread the almond mixture evenly over the chilled pastry to within ½ inch of the edge.

Arrange fruit on top of the filling and sprinkle with the flaked almonds.  Bake for 25 to 30 minutes until top is brown and pastry is cooked.

Remove from oven.  Cool slightly and dust with icing sugar.

The work of the Park Farm Cherry Orchard Project has been recognised and supported as part of the Food Lovers' Britain Cherry Aid campaign

foodloversbritain.com