Every year my container-grown starfruit tree produces enough fruit for a few recipes, including salads. This is the sweet variety and is good for baking. The very acidic ones are best used for spicy pickles.
Today’s harvest yielded about ten fruits and there are more on the tree that are still tender. I thought I would make some hand pies but later decided on a galette. The left-over dough from my last post needed to be used.
Pinch of nutmeg
Caster sugar as per taste
1 tablespoon cornflour
1 egg yolk for the egg wash
1 tablespoon melted jam for the glaze (optional)
|Starfruit blossoms attract a lot of bees|
Cut off the tips of the fruits on both sides.
Remove the hard edges from the sides and cut into stars.
With the tip of a thin knife. remove the seeds. I am not very particular about removing them all.
Sprinkle the nutmeg and add the sugar. Then add the cornflour and give it a good mix. Set it aside.
I have not included the recipe for the pastry dough as I used up the remains from my last post.
Take the dough out of the fridge and let it sit on your work top for about 10 minutes.
Dust some flour on the counter top and roll out the flour.
The circle was as big as my 9″ pie tin.
Then place the fruit mixture in the middle and fold the edges inwards.
You can decorate the edges with pastry flowers. This is purely optional.
Brush the edges with beaten egg yolk and bake in a preheated 180 C oven for about 15-18 minutes.
Remove when the tart is uniformly golden in colour.
Let it cool down.
Cut into wedges. Enjoy!
The fruit pieces still had a bite to them. If you like them more ‘done’, you could cook them on the stove top for a few minutes. With the addition of sugar and spices that you might want to add. Let the mixture cool down before placing it on the rolled-out dough.
For a glossy look, a tablespoon of jam can be heated with a bit of water and then brushed on the surface of the galette while it is still hot. I skipped this part as I thought it looked good enough.:)
My earlier posts on galettes: