Baked fruit pastry gallette with peaches, pears, apples and cherries




For the pastry

  • 250g plain flour
  • 1 tsp baking powder
  • Good pinch salt
  • 1 tsp cinnamon
  • 3 tbsp. sugar
  • 140g butter substitute (ICBINB)
  • 1 beaten egg yolk and 3 tbsp. extra sugar to decorate (Le Naturelle)

For the filling

  • 2 pears, trimmed, cored and thinly sliced
  • 2 red apples, trimmed, cored and thinly sliced
  • 3 peaches, stone removed and sliced
  • 1 handful cherries, stones removed
  • 3 tbsp. brown sugar
  • 1 tbsp. corn flour
  • Zest of 1 lemon
  • You will also need vanilla ice-cream for serving (Carte D’or)


Start this recipe by using the rubbing in method to make the pastry. Mix together the flour, baking powder, salt, cinnamon and sugar and rub in the butter substitute. Bind with enough water to form a pastry then chill for 30 minutes. Meanwhile mix all the fruits together in a bowl with the brown sugar, corn flour and lemon zest. Roll out the chilled pastry on a floured work surface to a large rough circle and transfer onto a large lined baking tray. Spoon over the filling, 3 inch in from the edge. Brush with beaten egg yolk then decoratively fold in the edges to cover the fruit slightly. Brush the pastry with the remaining egg yolk and sprinkle over the extra 3 tbsp. sugar. Bake in the oven at 200°C for 440-45 minutes or until golden brown and bubbling. Serve hot with ice-cream.

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