Sharon fruit galette
- 5tbsp caster sugar
- ¼tsp cinnamon
- 2tbsp cornflour
- 4 ripe Sharon fruit, peeled and sliced
- 2tbsp lemon juice
- 320g Jus-Rol Ready Rolled Shortcrust Pastry Sheet
- 1tbsp unsalted butter
- 1 egg white, beaten
- 2tbsp apricot jam
- 8 scoops vanilla ice cream, to serve
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
Mix 4tbsp of the sugar with the cinnamon and cornflour. Add the Sharon fruit slices and stir to coat. Stir in the lemon juice.
Lay the pastry on the tray. Heap the fruit on top, leaving a 5cm border. Loosely fold in the pastry to create a circular shape. Pour over any remaining juice.
Dot the fruit with the butter, brush the pastry with the egg and sprinkle over the remaining sugar. Bake for 30 mins until golden.
Stir 1tsp water into the jam, microwave for 10 secs, stir, then use to glaze. Serve warm with the ice cream.