MIXED BERRY GALETTE
PULSE TOGETHER FLOUR, SUGAR & SALT.
STEP 1
ADD COLD BUTTER & PULSE UNTIL SIZE OF PEAS.
STEP 2
STEP 3
ADD ICE WATER & PULSE UNTIL CRUMBLY.
STEP 4
TRANSFER TO TEA TOWEL. TWIST INTO BEGGAR'S PURSE & SHAPE DOUGH.
STEP 5
TRANSFER DOUGH TO FRIDGE.
STEP 6
ADD FLOUR, SUGAR, SALT, BUTTER, EGG & VANILLA TO FOOD PROCESSOR.
STEP 7
PUREE FRANGIPANE UNTIL SMOOTH.
STEP 8
ON A LIGHTLY FLOURED SURFACE, ROLL OUT DOUGH.
STEP 9
ROLL OUT DOUGH INTO A 12-13 INCH ROUND. TRANSFER TO PREPARED PAN.
STEP 10
SPOON FRANGIPANE ONTO THE CENTER LEAVING 1 TO 2 INCH BORDER.
STEP 11
SPREAD BERRIES EVENLY OVER FRANGIPANE.
STEP 12
FOLD DOUGH TOWARDS CENTER.
STEP 13
BRUSH EDGE OF DOUGH WITH MELTED BUTTER.
STEP 14
SPRINKLE EVENLY WITH SUGAR.
STEP 15
BAKE FOR 35 MINUTES OR UNTIL GOLDEN.
STEP 16
LET COOL 5-10 MINUTES BEFORE SLICING.
ENJOY!
SERVE WITH WHIPPED CREAM OR VANILLA ICE CREAM!