Apple-blackberry Galette
Aug. 10th, 2008 02:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ap_aelfwineShort-crust pastry:
1 cup all-purpose flour
4 1/2 oz. butter (one stick plus half an ounce; I often use Brummel and Brown yoghurt margarine stuff to make up the half ounce, which may give a bit of extra tenderness)
1/4 teaspoon sugar
1/4 teaspoon salt
3ish tablespoons cold water
Cut together the flour, butter, sugar, and salt. When it looks like a bowl of little lumps, add the cold water and cut together until it looks like a lump of dough. Put the lump on plastic wrap, wrap it up, shape the dough into a rough ball, press it into a disk, and stick it in the refrigerator for at least an hour. I often make the pastry the night before.
Preheat the oven to 400 degrees Fahrenheit.
Flour a surface and a rolling pin, flour the disk of dough, and roll it out into a rough oval.
Take a double handfull of blackberries. Mix them with a decent amount of sugar and a little bit of flour--about half a tablespoon of flour, I'd say, too little is better than too much.
Wedge two Granny Smith apples, cut out the cores, then chop them into approximately blackberry-sized pieces. This should equal the volume of blackberries, more or less. Mix the chopped apple with the blackberries, adding a bit more sugar. I usually grate in a bit of nutmeg, cinnamon, and dried ginger as well.
Lay the pastry out on a greased baking sheet--I usually cover the sheet in aluminium foil first, as it saves the sheet from having juices baked on permanently if the filling leaks slightly.
Dump the apple-blackberry mixture in the approximate centre of the pastry, spread it out into an ovalish shape, leaving something like an inch and a half of pastry surrounding. Roll the edges of the pastry up, producing a roughly oval-shaped tart. A sprinkling of sugar on the edges of the crust may help its browning, slightly.
Bake until the crust is lightly browned and the apples are soft--somewhere around twenty-five minutes to half an hour.
Transfer to a platter or cutting board, cool, slice, and serve.
ETA: peaches work as well as apples. The baking time should be less, more like twenty minutes.
This is based essentially on the recipe for galette aux pommes given in Cooking at Home with Jacques and Julia, by Julia Child and Jacques Pépin. When using apples alone, I tend to use a jam-brandy glaze, as they do; I find this unnecessary with berries.
1 cup all-purpose flour
4 1/2 oz. butter (one stick plus half an ounce; I often use Brummel and Brown yoghurt margarine stuff to make up the half ounce, which may give a bit of extra tenderness)
1/4 teaspoon sugar
1/4 teaspoon salt
3ish tablespoons cold water
Cut together the flour, butter, sugar, and salt. When it looks like a bowl of little lumps, add the cold water and cut together until it looks like a lump of dough. Put the lump on plastic wrap, wrap it up, shape the dough into a rough ball, press it into a disk, and stick it in the refrigerator for at least an hour. I often make the pastry the night before.
Preheat the oven to 400 degrees Fahrenheit.
Flour a surface and a rolling pin, flour the disk of dough, and roll it out into a rough oval.
Take a double handfull of blackberries. Mix them with a decent amount of sugar and a little bit of flour--about half a tablespoon of flour, I'd say, too little is better than too much.
Wedge two Granny Smith apples, cut out the cores, then chop them into approximately blackberry-sized pieces. This should equal the volume of blackberries, more or less. Mix the chopped apple with the blackberries, adding a bit more sugar. I usually grate in a bit of nutmeg, cinnamon, and dried ginger as well.
Lay the pastry out on a greased baking sheet--I usually cover the sheet in aluminium foil first, as it saves the sheet from having juices baked on permanently if the filling leaks slightly.
Dump the apple-blackberry mixture in the approximate centre of the pastry, spread it out into an ovalish shape, leaving something like an inch and a half of pastry surrounding. Roll the edges of the pastry up, producing a roughly oval-shaped tart. A sprinkling of sugar on the edges of the crust may help its browning, slightly.
Bake until the crust is lightly browned and the apples are soft--somewhere around twenty-five minutes to half an hour.
Transfer to a platter or cutting board, cool, slice, and serve.
ETA: peaches work as well as apples. The baking time should be less, more like twenty minutes.
This is based essentially on the recipe for galette aux pommes given in Cooking at Home with Jacques and Julia, by Julia Child and Jacques Pépin. When using apples alone, I tend to use a jam-brandy glaze, as they do; I find this unnecessary with berries.
