Apple & Blackberry Spelt Galette with Amaretti Crumb and Cardamom Stem Ginger Custard

I came up with this galette recipe for my autumn workshop with the wonderful Gill Murray at Violet Kitchen Studios last year. This galette is made with spelt flour which gives it a lovely nutty flavour. A ginger and amaretti crumb adds more texture and flavour, while ensuring the pastry stays nice and crisp and doesn’t go soggy from the fruit. We used blackberries and apples as they were in season but you really could use any fruit (rhubarb, plums, and pears would all be delicious) - orange zest, vanilla, thyme and amaretto all complement each other beautifully and with a warming cardamom and stem ginger custard on the side, this is a winner of a pudding and a great one for Easter Sunday lunch. Plus, the beauty of a galette is it’s meant to be rustic, so you don’t have to be too precise about it all.

Serves 6 

Prep time: 35 mins  Cooking time: 35-40 mins 

240g spelt flour  180g cold unsalted butter, cut into cubes  2 tsps golden caster sugar   1 tsp salt  4 tbsp ice cold water  2-3 apples peeled, cored and sliced finely   150g blackberries  1 orange, zest and juice  2 tbsps golden caster sugar  1 tsp vanilla extract  1 tbsp amaretto (optional)  A few thyme sprigs  1 beaten egg to glaze 

For the ginger/amaretti crumb:  4 tbsps demerara sugar  50g crushed ginger snap biscuits or amaretti biscuits   1 tbsp spelt flour 

 For the custard:  250ml double cream  650ml whole milk  6 cardamom pods, lightly crushed  4 large egg yolks  150g golden caster sugar  4 tsps cornflour  4 balls of preserved stem ginger balls, finely chopped plus 1 tbsp of syrup from the jar 

1. Sift the spelt flour into a large bowl and add the sugar and salt. Stir well then add the cold butter cubes. Using the tips of your fingers, quickly and lightly rub the butter into the flour mixture until the mixture looks like breadcrumbs, leaving some butter pieces the size of peas. Add the ice cold water, tossing the pastry together lightly with your hands. Knead briefly until the dough comes together, taking care not to overwork it, shape it into a flat circle shape, wrap in clingfilm and refrigerate for at least 30 minutes.  

2. Next prepare the fruit by adding the apple slices and blackberries to a shallow dish or bowl. Add the orange zest and juice, the golden caster sugar, vanilla extract, amaretto (if using), thyme sprigs, and a pinch of salt. Mix together and set aside at room temperature until your pastry is ready. 

3. To make the ginger/amaretti crumb, add the demerara sugar, crushed biscuits and spelt flour to a bowl and mix well. 

4. Preheat oven to 200C/180C fan.  

5. When your pastry is chilled, sprinkle your work surface with some flour to prevent the pastry from sticking and roll it out into a circle to roughly the thickness of a one-pound coin. If it cracks at the edges don’t worry, this is normal! Use your rolling pin to lift the pastry carefully onto a parchment lined baking tray.  

6. Sprinkle a little of the ginger/amaretti crumb onto the base of the pastry (this will help absorb any excess moisture from the fruit), and pile your fruit on top in a mound, leaving a 4cm border around the edge of the pastry.  

7. Fold the edges of the pastry over the top of the fruit, leaving some of the fruit exposed in the middle.  

8. Brush the beaten egg over the top of the pastry and sprinkle over the rest of the ginger/amaretti crumb. Bake for 35-40 mins until golden brown. 

9. Remove, allow to cool slightly before slicing and serving with the custard. Enjoy. 

For the custard: 

1. Add the milk and double cream to a large saucepan with the crushed cardamom pods. Heat gently until just simmering. 

2. Add the egg yolks, sugar and cornflour to a non-metallic bowl and whisk well. Once the milk and cream mixture is up to temperature, very slowly pour a little onto the egg yolks, whisking all the time. You need to do this in stages or there is a danger of scrambling the eggs. Once two-thirds of the milk/cream mixture has been added to the eggs you can add in the rest. 

3. Wipe out the saucepan and return the mixture over a low/medium heat. Stir with a wooden spoon for 8-10 minutes until the mixture has thickened and the flour has cooked out. Don’t let the mixture boil or the custard could split.  

4. Once thickened, sieve the custard into a large bowl so it is nice and smooth and add the chopped stem ginger and syrup. Fish out the crushed cardamom pods and either leave to cool completely or keep warm until serving. Cover the surface of the custard with a layer of clingfilm or parchment paper to stop a skin from forming.