This fruit galette is a basic recipe which can be adapted for any fruit in season. In winter, it’s all about apples and pears. In summer, it’s a wonderful opportunity to use mangoes, peaches and nectarines.
Lyndey’s Note: If you prefer to use filo pastry, remove filo from fridge 30 mins before making the tarts. Have ready a damp tea towel or cloth to prevent it getting brittle. Unroll pastry carefully, remove two sheets and brush with butter. Place another two on top and repeat the process until there are ten layers of pastry. Then cut into the size you wish and proceed as above.
Other Fruit dessert recipes:
Fruit frangipane tart
Poached pears with caramel sauce
Meringues with passion fruit curd
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