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What's in My Fridge?

Summer Fruit Galette

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Method

1. Put the hazelnuts under a hot grill until they are brown and the skin begins to come away. Rub off the skins and chop.

2. Beat together the margarine, sugar and lemon rind until light and fluffy.

3. Sift the flour, ground ginger together. Carefully fold into the cream mixture.

4. Knead together,wrap and chill for 40 mins.

5. Mark a 7in circle on three sheets of waxed or greaseproof paper.Place each on a baking tray. Grease and flour.

6. Divide the dough into three. Roll and press each portion to the size of the circle.

7. Sprinkle with the chopped hazelnuts and bake in a pre-heated oven (180°C,350°F, Gas 4) for 20 to 25min. until golden. Leave for 10 min before moving to a cooling tray.

8. Whisk the cream until thick. Stir in the icing sugar. Halve or slice the fruit if necessary.

9. Sandwich the biscuit layers together with some of the cream and fruit(reserving some for the top) and sprinkle with the curacao. Pipe cream round the top edge and place remaining fruit in thr middle.