I LOVE making galettes. Why? They’ve got all the scrumptious and delectable components of a pie: buttery, flaky pastry, and juicy baked fruit that doesn’t demand perfection. What they don’t have is difficult, fiddly techniques. No need for blind baking either. So you can see why it’s a popular dessert.
The word Galette is from the Norman word gale, means “flat cake”, is a term used in French cuisine to designate different types of flat round-ish or freeform crust cakes.
The pairing of blackberries and apples creates a delicious synergy of flavours. The blackberries add a burst of juiciness and a lovely deep purple hue, while the apples provide a gentle sweetness and a touch of tartness. Together, they create a harmonious blend that’s perfect for late summer and early Autumn.
The possibilities of fillings are endless, from autumn fruits through to summer. Savoury also works well. For example this Purple Sprouting Broccoli & Blue Cheese Galette.
Blackberry & Apple Galette
- 200 g Plain or white spelt flour
- 150 g butter cold
- 1 Tbls caster sugar
- 3 Tbls water ice cold
- 2-3 dessert apples
- 175 g blackberries
- 2-3 Tbls caster sugar
- 1 egg beaten
- ½ lemon zest and juice of half
- 1 tsp cornflour
- Granulated or demerara sugar for sprinkling on the pastry before cooking
- Pre-heat the oven to 180Cfan.
- In a food processor, pulse the dry ingredients, then add the butter diced into small pieces. Pulse briefly until it resembles coarse breadcrumbs. Now add the iced water to form a dough, pulsing gently to mix. (Don't over mix). Tip it out onto the work surface and bring it together to form a smooth dough. Wrap and pop it in the fridge to rest for 30 minutes.
- In the meantime peel and core the apples and slice finely. Wash the blackberries and place in a bowl, add the sugar, cornflour, lemon zest and juice. Stir and set to one side.
- Once the pastry has chilled have a baking tray ready lined with parchment paper. If you’re not confident with pastry you can start rolling out the pastry on the parchment paper. Sprinkle a little flour on the surface. You're aiming for a disc shape however this is a rustic tart so it doesn’t have to be precise.
- Once you have a disc approximately 32cm in diameter start arranging the apple slices and blackberries in the centre, leaving approximately a 6cm gap from the edge, making sure you have an even layer.
- Now fold the edges over. Brush with beaten egg and sprinkle with granulated sugar.
- Bake on the centre shelf for 35-40 minutes, or until golden. Serve warm with cram or ice-cream.
- Try substituting 50g of the flour with ground almond. And sprinkling flaked almonds on the pastry with the granulated sugar.
- Try peach & raspberry in the summer.
- Pear & blackberry in autumn.