In our hyper trendy social media world, I see that most bloggers and consumers alike are making blueberry tarts and such. But here in NY blueberries have yet to peak, they are still tart and slightly bitter. If I were desperate I would have to completely douse them in sugar in order to use them in a dessert preparation. Lucky for us New Yorkers, Blackberries are peaking right now and totally perfect for all your berry cravings.
For the dough:
3 Tbsp (50 g) Butter, Room Temp (Soft but not melting)
1/3 Cup (50 g) Confectioners sugar
1 each Egg
1 pinch Salt (If using salted butter, salt may be omitted.)
1 cup (125 g) Flour, sifted
-Whisk the butter in a mixing bowl until soft and creamy.
-Add the confectioners sugar.
-Whisk the mixture until it is smooth. Combine the egg and the salt and whisk into the mixture.
-Whisk in the flour.
-Turn out the dough onto a sanitized work surface and finish combining the ingredients, using your hand and a pastry scraper, until you have a smooth dough.
-Shape into a flat disk, cover with plastic wrap, and chill in the refrigerator for 2 hrs.
Tip: Double the recipe and save half the dough in the freezer for a rainy baking day.
Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
I purchased the linked book above, and want to make as many recipes from it as I can. I think its interesting to make and compare then with the standard recipes that I have been using for years.
3 Mealy Apples (Sliced 1/8 in thin, I used a mandolin)
1(114g) Stick of Butter
1 tsp Cinnamon
1 pint Blackberries, halved (We’re saving these for just before baking.)
-On Medium heat melt the butter.
-Lightly Sauté Apples to coat.
-Remove from heat.
-Stir in Cinnamon. Allow to mixture to cool.
Tip: I made each recipe, then assembled the galette the next day.
-Roll out dough on a lightly floured surface to a 9″ round.
-Carefully transfer to a parchment or silpat lined baking sheet.
-Mound apple filling in center of dough, leaving a 2″ border.
-Fold edges over, overlapping slightly.
-Lightly cover the Galette with plastic wrap.
-Put Galette in the refrigerator or freezer depending on whether you will bake it the same day or not.
-Preheat oven to 350 F
-Brush dough with milk and sprinkle with sugar in the raw.
I find the sugar in the raw is accessible to everyone and has larger crystals than granulated, which helps for that decadent crust we are looking for.
-Top the Galette with halved Blackberries
-Bake galette until crust is dark golden brown and filling is bubbling
-About 45–50 minutes. Let cool before serving. If possible!
You’ll notice I only add sugar to the dough. I find the dough is the only component that needs the sweetness. I would only make this tart when the fruit is perfectly ripe and in season. When these items are out of season there are so many other pastry options that can fill this void until berry season is upon us again. Adding ice cream is always an option, but honestly the blackberries are just perfect. I didn’t need or want anything else.