This rustic cherry galette is simply delectable. Here’s how to make it.

Ingredients

½ cup blanched almonds

1¼ cups plain flour

¼ cup self-raising flour

2 tblsps caster sugar

125g cold unsalted butter, chopped

1 egg, lightly beaten

Icing sugar mixture and vanilla ice-cream, to serve

FILLING

600g fresh cherries, pitted

¼ cup caster sugar

1 tblsp cornflour

1 tsp finely grated lemon rind

Method

Spread almonds over an oven tray. Cook in a moderate oven (180C) for about 5 minutes, or until lightly browned. Remove and cool.

To make pastry, process almonds in a food processor until finely chopped. Add flours, sugar and butter. Process to form coarse crumbs. With motor operating, add egg with 1 tblsp cold water to just bring ingredients together. Turn out dough. Shape into a disc. Cover. Refrigerate for 45 minutes.

To make filling, toss cherries with sugar, cornflour and rind in a large bowl.

Roll out pastry between 2 sheets of baking paper to form a 32cm round. Remove top sheet of paper. Transfer paper with pastry round onto a large oven tray.

Mound filling in centre of pastry, leaving 7cm border. Fold pastry edges up and over to partly cover filling, slightly pleating, to create an edge.

Cook in a moderate oven (180C) for about 45 minutes, or until golden brown. Remove. Stand on tray for 5 minutes.

Transfer galette to a serving plate. Dust with sifted icing sugar and serve with ice-cream.

New Idea team