Blackberry, Hazelnut & Apple Galette (V) from Clodagh’s Happy Cooking

By Erin Brown
Related Categories: Cookbook Confidential

“This is an easygoing tart, in fact the more uneven you make the crust, the better it looks! As the seasons change, I alter the fruit from this autumnal version, using peaches in the summer, or pears with thyme. You can make the pastry ahead; just roll it out and have it ready to go on its baking tray in the refrigerator. When you’re brushing the pastry with the egg, make sure you get in between all the edges of that folded crust. Keep in mind that anything that doesn’t get brushed with egg won’t get a golden colour or that extra-nice crunch.” Clodagh McKenna, author of Clodagh’s Happy Cooking

For the shortcrust pastry

25g (1oz) blanched hazelnuts

225g (8oz) white spelt flour, or plain flour, plus more to dust

1 tablespoon caster sugar

½ teaspoon sea salt flakes

125g (4½oz) unsalted butter, chilled and chopped

1 egg, beaten with 1 tablespoon of milk

1 tablespoon Demerara sugar

For the filling

3 apples, peeled, cored and sliced

1 tablespoon Demerara sugar

100g (3½oz) blackberries

Finely grated zest and juice of 1 lemon

1 tablespoon cornflour

For the pastry, put the nuts in a food processor and blitz. Blend in the flour, caster sugar and salt. Now pulse-blend in the butter until it looks like crumbs. With the motor running, add ice-cold water, 1 tablespoon at a time, until it comes into a dough. Flatten into a 2.5cm (1-inch) thick disc, wrap and chill for at least 1 hour.

Toss all the filling ingredients together in a bowl.

Preheat the oven to 180°C fan (400°F), Gas Mark 6. Line a baking tray with baking paper.

Take the pastry out of the refrigerator and roll it out on a lightly floured surface into a large circle 25cm (10 inches) in diameter. Transfer to the prepared tray. Spoon on the filling, leaving a 2.5cm (1-inch) border, then fold the edges of the pastry up and over the fruit. Brush the pastry border with the egg wash, sprinkle it with the Demerara, then bake for 25–30 minutes. Serve with ice cream, crème fraîche, cream or mascarpone.