It was Mothering Sunday here in the UK yesterday. Mum came over for dinner and we treated her to a Chinese takeaway for her main course. I know, I know, don’t have a go! Disneyboi and I are in the middle of selling up and moving home, so time is of an essence!
But I did have time to make dessert (of course) and I whipped up a simple yet impressive mango and pineapple galette. Mum absolutely loves pineapple and mango, so I thought that she would enjoy her favourite fruits wrapped up in crisp shortcrust pastry. Very tropical!
I loved the colours of the fruit, which I knew Mum would love as well. She isn’t one for pinks and lilacs – her palette is much earthier, autumnal colours – which is a nightmare at this time of year. All you can see in card shops are seas of pinky, purple cards and flowers are the same! But I usually manage to find something more pleasing to Mum.
To drizzle over the top of the galette I made a quick caramel sauce and added lime juice. Lime you say? Why should salt have all the fun?! I added lime to keep in with the tropical theme. It really adds a kick after you first taste the sauce, it cuts through the sweetness and balances it all out.
To make things easy, I used shop bought ready-rolled shortcrust and tins of fruit. Much easiness!! Here’s how I made it….
I am entering this bake into this month's Treat Petite which I am hosting (next month it will be my co-host Kat at the Baking Explorer)
I'm also entering this galette into the new monthly Pastry Challenge hosted by Jen from Jen's Food this month, and Lisa at United Cakedom. Anything with pastry is fair game!