These free-form galettes work with any combination of fruit; use regular oranges if blood oranges aren’t in season, or plums. The combination of cardamom and rose gives an exotic flavour to this dessert.
For pastry, combine flour, butter, vanilla and sugar in a food processor and pulse until it resembles breadcrumbs. Add creme fraiche and pulse until a dough forms, then press into a disc and wrap in cling film. Chill until firm (30-40 mins)
Mix oranges, raspberries, sugar and cardamom in a bowl and leave to macerate at room temperature.
Preheat oven to 180C. When firm, cut pastry into 6 pieces and roll to coin thickness using extra flour to prevent sticking. Cut pastry into 14cm circles (small pyrex bowl works well)
Place fruit in centre of pastry leaving 2cm edges, then fold edges 5 times.
Brush with egg yolk and sprinkle extra sugar on top.
Bake for 20 minutes until golden, remove from oven and allow to cool for 5 minutes before serving.
Mix creme fraiche and rosewater to serve with galettes.