![]() ![]() Continue to bake for 45-50 minutes until browned and bubbling. Place the tart, which is still on the parchment in the oven. ![]() Sprinkle sugar lightly over the fruit and on the crust. Brush the edges of the dough with heavy cream.You can pleat and overlap the dough to fold it up around the edges of the fruit.If you do tear the dough, patch it with another piece of dough so fruit and juices will not leak out. Once the fruit is in the center begin to slowly fold in the edges trying not to tear or puncture the dough. Mound the fruit in the center of the round leaving at least 2 inches around the perimeter.Or some people like to brush the surface of the dough with a fruit jam or jelly. If you wish, you can sprinkle about 1/4 cup of plain breadcrumbs or cornmeal on the surface of the dough. Remove the chilled round of dough from the refrigerator. Allow the fruit to sit for about 30 minutes. Add these ingredients to the fruit and stir. In another smaller bowl, stir together the cornstarch, zest, salt, lime juice and ginger.Place into a large bowl with the blueberries. You should have about 1.5 lbs of whatever fruit that you choose. Prepare the fruit about 30 minutes before baking.Place dough in between parchment on a sheet pan and place in fridge for a couple of hours. Place another piece of parchment on top of the circle of dough. Pat the dough out into a rough circular shape onto a piece of parchment paper. Continue to combine flour and water by pulsing in processor or mixing with a fork until dough forms a ball. Add a couple of tablespoons of water at a time. Add chunks of butter by pulsing or by pressing butter through your fingers until butter/flour mixture becomes grainy. Combine all dry ingredients in the bowl of a food processor or a regular mixing bowl. Try my other blueberry recipes perfect for summer like this Blueberry Cobbler and my Blueberry Basil Martini. It’s yummy when served with fresh whipped cream or vanilla ice cream especially when the galette is warm! If you make it a couple of hours ahead of serving you can briefly reheat. Roll out the dough in between parchment and bake on a piece of parchment to help crisp the dough and move the tart easily after baking.īest when served warm. Will help with too much moisture and avoid a soggy crust.Īdding cornstarch to the berries helps decrease the liquid and juices from the berries. Sprinkle the dough with a little cornmeal or plain breadcrumbs before placing fruit on the dough surface. My galette was overflowing with warm fruit and love!! I used a pound of peeled peaches and a pint of blueberries. Louisiana blueberries are in season too so my first thought was, how to best combine these two summer fruits. I was able to purchase fresh Chilton County, Alabama peaches last weekend at our farmers market. It is best if it is made a couple of hours ahead and chilled for a little while before filling with the fruit. You can work the dough by hand or in your food processor using a pulsing action. The dough is a shortbread type of dough made with butter, flour, salt and a little water. This dough is simple and adaptable to use for baking berries, stone fruits, such as plums, peaches, or apricots, and apples. I made a dough that would pair well with the fruit that I had in mind. This recipe calls for a shortbread crust filled with fruit for a sweet, open faced tart. In some parts of France, in particular Brittany, the Breton galette is a buckwheat pancake or crepe typically served with savory fillings such as mushrooms, eggs or cheese. A galette is a rustic free form tart or pie that does not require a pan like this summer fruit galette. ![]()
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