ONE TIN winners!

Blueberry and stone-fruit galette

For the pastry, you can switch the pecans for other nuts, such as almonds, which are more of a blank canvas, otherwise hazelnuts make a beautifully flavoured dough. If you want to avoid nuts, use coarse cornmeal, which also works well with a blueberry filling. The filling can be adapted to suit what fruit is in season and what you fancy.

Serves 8-10 • Ready in 1hr, plus chilling

for the galette pastry:

185g plain flour, plus extra for dusting
85g pecans
1 tblspn caster sugar
½ tspn fine sea salt
170g unsalted butter, diced and chilled
4–6 tblspn ice-cold water
1 large egg, beaten demerara sugar, for sprinkling

for the filling:

450g fresh blueberries
3 peaches or nectarines, stoned and cut into slices finely grated zest of 1 lemon
1 tblspn lemon juice
50g caster sugar
2 tblspn ground arrowroot or cornflour
pinch of fine sea salt
¼ tspn ground cinnamon
100g ground almonds
2 tbspn unsalted butter vanilla ice cream, to serve

Preheat the oven to 190C/ Gas 5 For the pastry, place the flour, pecans, sugar and salt into the bowl of a food processor and pulse until the nuts are ground to a coarse