Fruit pudding galette with apricot, blackberry & macadamias
Turn your left-over holiday season fruit pudding into a delicious galette loaded with berries, apricot and macadamias.
Servings
6servings
Servings
6servings
Ingredients
Pastry
Filling
Instructions
Pastry
  1. Place the flour, semolina, orange sugar and butter into a food processor. Pulse until it resembles sand. Add the yoghurt and keep pulsing until it comes together to form a soft dough. Wrap the dough in plastic and refrigerate for 30 minutes.
Filling
  1. Preheat the oven to180°C.
  2. Line a baking tray with baking paper and set aside.
  3. Put the pudding and macadamias into a medium mixing bowl. Using a spoon, cut the macadamias into the fruit pudding to incorporate evenly and break it into a rough crumble. Set aside.
  4. Take the chilled pastry and roll it into a 30 cm disc on a lightly floured surface. Transfer the pastry to the baking paper lined tray. Scatter the almond meal over the rolled disc of pastry, leaving a 1 inch border on the edges.
  5. Take the pudding and nut mixture and scatter it over the almond meal, making sure it is evenly distributed. Top the crumbled pudding with the sliced apricots and blackberries, making sure to still leave a 1 inch border on the edges. Gently bring the edge of the pastry inwards, folding over and pressing as you go around.
  6. Brush the pastry with some of the beaten egg, scatter over some orange sugar and bake for 40-50 minutes until golden.
  7. To serve, garnish with some red currants and a little more of the orange sugar. Don’t forget the double cream or custard!
Recipe Notes

To make the orange sugar – zest an orange with a microplane and mix the zest with half a cup of caster sugar. Any excess can be stored in an airtight container in the fridge and be scattered over desserts or in other recipes. Alternatively leave it out to dry completely before storing in the pantry.