Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Lemon squeezer
Mixer
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Beat the egg, add with the water, quickly combine to form a soft dough, do not knead, cover and chill for approx. 30 mins.
Nectarines
Cut the nectarines into slices, place in a bowl. Add the sugar, grate in the zest of the lemon and squeeze in 1 tbsp of the juice, mix.
Galettes
Divide the dough into 4 equal portions. On a lightly floured surface, roll out into circles (approx. 18 cm in diameter). Spread the hazelnuts over the dough circles, leaving a border of approx. 2 cm. Arrange the nectarines on top. Fold the edges of the dough inwards, place the galettes on a baking tray lined with baking paper.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Brush the galettes with honey. Whip the cream until stiff, serve alongside.
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