Mixed Fruit and Frangipane Galette

Cook time 1.5 Hours + Overnight Maceration
Servings 6


2 sheets of good quality puff pastry
1 egg yolk, mixed with a little water

375g of dried mixed fruits
75ml Brandy or Cognac (orange juice for non alcoholic option)
100ml water
Pinch of clove powder

100g butter, softened
100g Icing sugar
1 egg
100g almond meal
1 tbs. flour

Mixed Fruit and Frangipane Galette


Soak the mixed fruit in brandy and clove powder overnight.

Pre heat the oven to 190°C and line a large tray with greaseproof paper.

Using a round plate as a liner (approx. 25cm wide) to cut around the pastry sheets to make 2 large circles. And refrigerate until ready to use.

Drain the mixed fruit from the liquid and blend in a food processor until smooth. Set aside.

To make the frangipane, cream the butter and sugar until light and fluffy. Add the egg, almond meal and flour and whisk until just combined.

On one piece of pastry spread the mixed fruit puree ensuring a 2 cm border is left. Now pour over the frangipane and careful spread with a spatula. Top with the other piece of pastry and seal the edge by pressing with your fingers and a fork. Decorate with spiral lines drawn from the top outwards with the point of a paring knife.

Brush pastry all over with the egg wash and bake in the oven for 40 – 60 minutes or until a deep golden brown colour.