Rhubarb, cherry and almond galette
SERVES 8 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION TIME)
1⅔ cups (250g) plain flour ⅓ cup (55g) icing sugar mixture 150g cold butter, chopped 2 teaspoons vanilla extract 1-1½ tablespoons iced water, approximately 1 bunch rhubarb (thin stemmed), washed, trimmed 200g fresh cherries, pitted 1 egg, beaten lightly ⅓ cup (65g) coffee crystals FRANGIPANE FILLING
75g very soft butter 2 teaspoons finely grated lemon rind ⅓ cup (75g) caster sugar 1 egg ¾ cup (90g) almond meal 1 tablespoon plain flour 1 For the sweet pastry, in a food processor, pulse the flour, icing sugar, cold butter, a pinch of salt, and vanilla until mixture resembles coarse breadcrumbs. Add the iced water, processing until mixture just comes together. Flatten pastry into a disc,…
