Instructions

1. 1

   Rub the flour, vegetable fat, and 60g of butter together until it resembles coarse crumbs. Add 5 tbsps of iced water to form a firm dough. Chill for 30 minutes, wrapped in cling film.

   
   

2. 2

   Preheat the oven to 220°C (425°F/Gas 7). On a floured surface, roll the pastry to a 38cm (15in) round. Place on a baking tray.

   
   

3. 3

   Peel and cut the apples and pears into 5mm (1/4in) slices, and starting a little way in from the pastry edge, place in concentric circles. Add the sugar and remaining diced butter and fold the pastry over the edge of the fruit.

   
   

4. 4

   Bake the galette for 45 minutes, or until the fruit slices are tender. Brush with the jam, cool slightly, and serve warm.