200g plain flour
140g unsalted butter
140g Siucra Caster Sugar
1 lemon, zested
1 egg yolk
1 egg, beaten
120g raspberries
120g blackberries
220g strawberries
25g corn flour
1 tsp cinnamon
½ tsp cardamom
¼ nutmeg
Siucra Demerara Sugar

1. Pastry: In a food processor, pulse the flour, butter and 25g of the caster sugar together until it begins to look like breadcrumbs. Add the lemon zest, egg yolk and about 2-3 tablespoons of ice cold water, pulsing bit by bit until it comes together. Turn out onto a lightly floured surface, knead into a smooth disc and wrap in cling film. Rest in fridge for at least an hour.

2. Filling: Add the mixed berries to a mixing bowl with the spices, corn flour and sugar, then gently stir all together to coat the fruit but be light handed — you don’t want to mush the berries.

3. Assembly: Remove the pastry from the fridge and divide into three equal-sized pieces. Roll out into rough circles roughly 3-4mm thick, cutting off excess as needed, but the rustic look is what you are looking for. Pop it on a piece of parchment paper or a silicon liner on a baking tray. Place 1/3 of the filling in the centre, trying to avoid pouring any of the liquid that may have come from the fruit into it. Brush some egg wash around the perimeter of the exposed pastry. Fold your way upwards around the edges to meet the fruit middle, folding over itself.

Egg wash the exterior of the pastry, sprinkling over some Demerara sugar, and repeat on the remaining galettes.

4. Bake: 220ºC for 25-30 minutes until golden brown.

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