Sour cherry and strawberry frangipane galette

Method

1. Preheat your oven to 180°C. 

2. Unroll the chilled Roll It All Irish Butter Plain Shortcrust Pastry onto a sheet of baking paper. Leave the pastry on the paper for easy transfer later. Set aside. In a medium bowl, beat the softened butter and sugar together until light and creamy. Whisk in the ground almonds, followed by the egg and almond extract (or Amaretto). Beat until the mixture is smooth and well-combined. Set aside. 

3. In a separate bowl, toss the strawberries and pickled sour cherries with the caster sugar and cornflour. The cornflour will help thicken the juices released during baking. 

4. Spread the almond frangipane over the pastry, leaving a 5cm (2-inch) border around the edge. Arrange the sour cherry filling evenly on top of the frangipane. Gently fold the pastry border up and over the outer edge of the filling, creating a pleated effect. 

5. Carefully slide the galette (still on its baking paper) onto a baking tray. Brush the pastry border with the beaten egg wash and sprinkle generously with demerara sugar for a golden, crunchy finish. Bake for 35-40 minutes, or until pastry is golden and filling is bubbling.

6. Scatter flaked almonds and let the galette cool for at least 15 minutes before serving.

7. It is delicious served warm with a dollop of Irish Yogurts Clonakilty Half Fat Crème Fraîche