Rhubarb & Strawberry Galettes

 

(for the pastry)

150g all-purpose flour, plus extra for rolling out

1/2 t baking powder

2 T granulated sugar

a pinch of salt

75g unsalted butter, chilled and diced

75g cream cheese, chilled

50g ground almonds

1 medium egg yolk

1 T cold milk or water

(for the filling)

350g rhubarb, trimmed

350g ripe strawberries, trimmed

juice of 1/2 lemon

1 t vanilla bean paste

3 T granulated sugar, plus extra for sprinkiling

1 T ground almonds

[how to make]

(for the pastry)

*Tip the flour, baking powder, sugar and salt into the food processor bowl.

*Add the chilled, diced butter and use the pulse button until the mixture resembles fine sand.

*Add the cream cheese in teaspoonfuls, with the ground almonds, egg yolk and milk and mix again until the dough strarts to come together in large clumps.

*Tip the dough out of the food processor onto the work surface and use lightly floured hands to bring the dough together into a neat ball.

*Flatten into a disc, cover with cling film and chill for at least 2 hours before using.

(for the filling)

*Cut the rhubarb diagonally into 1 1/4" lenghs and the strawberries in half of quarters, depending on the size.

*Tip the furuit into a bowl with the lemon juice, vanilla and sugar, mix to combine and set aside for 20 minutes to allow the sugar to dissolve and the fruit to become juicy.

*Preheat the oven to 350 degrees.

(for the assembling)

*Lightly dust the work surface with flour and div ide the dough into 6 even pieces.

*Shape each piece into a disc and roll out into a neat 6~7" round.

*Lay the pastry rounds on the work surface and sprinkle the ground almonds over the middle of each.

*Mound the rhubarb and strwberries in the middle of each pastry, leaving a 1 1/4" border all around.

*Fold the pastry up and around the fruit to form a ridge with the filling exposed, and drizzle over any juice left in the bowl.

*Transfer the tarts to a baking sheet lined with baking parchment.

*Brush the pastry edge4s with lightly beaten egg white, sprinkle generougly with sugar and bake on the middle shelf ot the oven for 25 minutes.

*Lower the temperature to 330 degrees and cook for a further 5~10 minutes until the pastry is golden and crisp and the fruit is tender, juicy and bubbling.

-makes 6-

Note: I found this recipe in "Pies & Tarts for All Seasons" by Annie Rigg.