Method
Free form tarts or Galettes are easy to make. With no tins
to line or blind baking to do, a sumptuous dessert is possible
anytime.
Combine the flour and butter in a processor or by hand, rubbing
the butter into the flour until it resembles fine breadcrumbs.
Add a splash of cold water to form a dough. Rest the dough in
the fridge for 20 minutes before using.
Pre heat the oven to 200°C
Roll the chilled pastry out on a
floured bench to a circle approx 35cm diameter; don't worry about
ragged edges. Place on a lightly greased baking sheet.
Paint the egg yolk over the middle of the pastry with a pastry
brush and sprinkle on the semolina. The semolina will absorb some
of the juices that are released from the
fruit during cooking,
trapping them in a creamy layer, instead of the juices simply
leaking out and making the tart soggy.
Pile the prepared fruit into the centre, sprinkling with a
little sugar as you go.
Fold in the edges of the pastry leaving an open circle on top
revealing the fruit.
You can make your tart large, thin or small and deep according
to how many people you need it to stretch to.
Brush the crust with egg white and sprinkle with sugar then bake
for 35 minutes or until golden.
Try blackberry and apple or apricot
with sliced almonds or apple and rhubarb, pear, walnut and ginger,
apple and fruit mince.