Showing off is so distasteful

Sweet Berry and Mascarpone Galette

It being the end of the summer and all - it's nice to bring a little fruity heartiness to the table. This sweet pastry galette, is a big effort treat - so prepare for major time consumption, but its pretty impressive - the cooked mascarpone and buttery pastry give a sublime full bodied and creamy squeeze to the tartness of the berries while the crumble adds this lovely bitty texture that feels kinda playful in your mouth

Mascarpone Cream (Ottolengi taught)

150g mascarpone

150g cream fraiche

25g icing sugar

Crumble (makes abit more than you need)

100g cold salted butter

200g plain flour

50g caster sugar

Pastry

1/1/4 cup of strong white bread flour

20g icing sugar

200g salted butter

1/4 cup ice water 

2 tbl sp lemon juice

Filling

1 red plum 

150g mixed berries

30g melted butter

1 passion fruit

Pastry: Freeze flour and butter for one hour. Add the icing sugar to the flour - giving that sweetness to the pastry thats this treat craves. Then cut the butter up into cubes and gradually work into the flour. Mix up your sour cream, water and lemon juice. Make a well in the crumbly flour / butter and add half the wet mix. Work this in. As big chunks form, remove them and place to the side. Keep removing the big bitz. Then when there’s nothing left in the bowl, roll all of them together in your hand, just until joined. Wrap in cling film and place in fridge for 1 hour

Mascarpone Cream: Whisk the mascarpone to loosen it, then add the icing sugar and cream fraiche. Whisk until it's firm again - refrigerate until ready to use.

Crumble: Add the butter, flour and sugar together - work it between your fingers until it has the consistency of bread crumbs - then refrigerate until ready to use

Pre-heat oven to gas mark 4. Roll your pastry out. Lightly flour a hard based tart tin / baking tray - add the pastry. Cover with baking beans and bake blind for twenty minutes. Remove from the oven (turn heat up to gas mark 5), let cool for 10 mins. Add spoonfuls of the mascarpone to the base. Add mixed berries and sliced plum over the mascarpone. Brush the fruit with the melted butter, sprinkle with crumble, place in the oven on gas mark 5, for around 40 mins – checking every 15mins and brushing the pastry edge with butter or milk to stop it burning.