2/13/13

Blackberry Apple Galettes

We had some blackberries left, a couple of apples and a box of blueberries. I recently came across this recipe for Blackberry Apple Galettes, and it was the first thing that popped into my mind when I wondered what to make with the fruit.

 
 
Well, my galettes didn't look exactly the same as the ones for Tartelette, but they still tasted very good. I think I had cooked my fruit too long, because it looked a bit like some sort of confiture, but I quite liked that.
 
 

 
 
This was my first try at a galette, but I'll definitely try it again soon! I like that they're so simple, you make the dough, put in the fridge, make filling, assemble the galettes and bake them!
 
Well, I'll just give you the recipe. Have fun making (and eating offcourse!) these galettes.
 
 
 
Blackberry Apple Galettes
Makes three 5-inch galettes

For the Pate Sucree:
2 cups (250gr) all purpose flour
2 tablespoons (25gr) sugar
pinch of salt
1 stick (113gr) butter, cut in small dices
1 egg
2-4 tablespoons cold water

In a large bowl, combine the flour, sugar and salt and cut in the butter with a pastry cutter or two forks until the mixture ressembles forms pea size crumbs. Make a well in the center and add the egg. With a fork, start working the flour in a little at a time and when most of it is incorporated, quickly mix the dough into a coherent and smooth mass, adding some cold water, a tablespoon at a time, if necessary (this varies depending on the humidity or altitude of where you live). Wrap the dough in plastic and let it rest in the refrigerator for 30 minutes.

For the fruit filling:
1 small apple (I chose Granny Smith, peeled, cored and diced
3 tablespoons lemon juice
2 tablespoons (25gr) sugar, divided
1 tablespoon (10gr)cornstarch
3 tablespoons water
1 cup (200gr) blackberries, or half blackberries and half blueberries
pinch of frech cracked black pepper
egg wash to brush the crust with before baking


In a medium saucepan set over medium low heat, cook the apple with one tablespoon of sugar and the lemon juice until fork tender. Add the blackberries and let them cook for a couple of minutes. Dilute the cornstarch in the water and add it to the fruits along with the cracked pepper. Cook until the mixture is not cloudy anymore from the cornstarch. Remove from the heat and let cool to room temperature.

To assemble:Preheat the oven to 350F.
Roll the dough onto a lightly floured surface to 1/4 inch thick and cut three 6-inch rounds in it and place them on a parchment paper lined baking sheet. Fill the center of each round with the filling and crimp the edges towards the center. I don't like to cover the fruit that much with the dough but that is a personal preference. Brush the crust with egg wash and sprinkle with the remaining sugar over the galettes. Bake for 15-20 minutes or until golden brown.

 

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