This one of those do-as-I-say-don’t-do-what-I-did posts. We’ve been picking a lot of fruit from the orchard and as I have a particular fondness for greengages I wanted to star them in a galette, the ones the wasps didn’t get, anyway.
It all went a bit pear-shaped (or plum-shaped) but the end result was so tasty I’m sharing the recipe with you anyway, with my mistakes corrected. If a fruit pie can be as light as a feather, this is it. It’s fruity, crisp, ridiculously quick and easy and as it’s intentionally rustic-looking, you don’t have to be a pastry chef to make it.
Here’s how (and how not) to do it ….
1 sheet of ready-rolled puff pastry, preferably all-butter
About 18 greengages (sorry, in keeping with my other bloopers, I forgot to weight them)
2-3 tbsp sugar
3-4 tbsp crushed granola or Amaretti biscuits
Beaten egg, to glaze the pastry
Pre-heat the oven to 200C/400F/Gas Mark 6 (as opposed to shoving your tart in a too-hot Aga and burning the edges).
Lightly grease an oven tray and cut a square of pastry about 25cm x 25cm. Lightly mark a border 5cm in from the edges (not half that or you won’t have enough to turn over). Scatter the internal square with the crushed granola or Amaretti biscuits. This helps stop the base from going soggy. Halve and stone the greengages and arrange, cut-side-up, in rows across the granola.
Now fold the border inwards OVER the fruit, pleating it where necessary. (Don’t do what I did and just crimp an upright edge because it will flop back down in the oven and you will have to take it out to rectify your mistake.) Brush the pastry with beaten egg and scatter the sugar over the fruit.
So not like this …
Bake in the middle of the oven for about 30 minutes, until the pastry is golden and the plums are cooked. Naturally, yours will be glorious from edge to edge and you won’t be reduced to photographing the only corner that’s not too badly singed.