Crisp Summer Fruit Pie - Galleta
11. July 2014
These cakes are great! They can be very luxurious, while they are grateful because you can experiment with their fillings and they can be categorized as last minute, if you have a crisp dough prepared in the freezer you can adjust the season and your preferences. This time, I chose the summer option combined with pink syrup. Rose water or syrup has become such a gastronomic trend, so you can also surprise your guests. They provide an unusual and appealing flavor, great for summer fruit. Then you can dress up with roasted petals.
In my upcoming cookbook you will be able to find a really irresistible autumn flavor with plums and port wine. In general, a little wine or other alcohol adds to the nobles of this rustic French cake.
I gave the recipe to Harper's Bazaar in July.
Postup
Preheat the oven to 175 ° C / hot air at 155 ° C and bake the baking sheet with baking paper.
Mix all the ingredients for the filling except the syrup. Dough the dough on a long roller into a large circle and put it on the plate. Place the cartridge in its center and spread it so that a clean edge about 2 cm wide remains on the edges. Fold this edge over the refill, so you can create regular or just translate it.
Spread the edge with an egg spread and sprinkle with cane sugar. Pour the pink syrup into the filling evenly, because now it is protected by the border. At this point any liquid component can be added. For example, a reduction in port or other desert wine, liquor or cognac.
Put in the preheated oven and bake for 45-50 minutes until the edges are beautifully golden.
