Most of the fruit galettes I make have a layer that will ‘soak up’ the juices, usually ground nuts and sugar (though if you’re making it for someone with a nut allergy you can use breadcrumbs)Prep time: 30 minutes, plus 1 hour chilling | Cooking time: 50 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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