Combine the sugar and red berries in a saucepan and bring to a boil.

Simmer while stirring regularly until it begins to thicken.

Leave to cool before using.

Tip: Adjust the sugar depending on the berries — add more if they are sour.

In a bowl, combine the sugar and butter, whisking until light and fluffy.

Cut the vanilla pods in half and scrape out the seeds.

Add the vanilla seeds, almond powder and eggs to the butter mixture and mix until smooth.

Add the pastry cream and mix again until smooth.

Keep in the fridge — this is your frangipane.

Place one puff pastry sheet on a baking tray lined with parchment paper.

Spread a thin layer of red berry compote over it, keeping at least 1.5 cm from the edge clear.

Cover with the frangipane.

Brush the border lightly with water, then cover with the second puff pastry sheet.

Using your palm, press gently around the edges to seal, then use a fork to crimp the border.

Refrigerate for at least 30 minutes.

Preheat the oven to 180°C.

Mix the egg yolk with milk to create an egg wash.

Brush the top of the chilled galette with the egg wash.

With a sharp knife, score a decorative pattern on top (avoid cutting through).

Bake for 40 minutes, or until golden brown.

Remove from the oven and let cool before serving.