Triple Berry Galette
Photo: Louanne Bertrand
Ingredients
the pastry
2 1/2 cups flour
2 tablespoons superfine sugar
1 teaspoon salt
1 cup unsalted butter, cut into small cubes
1 cup blueberries
1 cup blackberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon flour
the crumble
1/4 cup flour
1/4 cup unsalted butter
Preparation
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Place bag on a flat surface, jiggling the bag to distribute the flour and butter mixture evenly.
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Pour mixture onto a clean surface, and sprinkle on 4 tablespoons of ice cold water. I use a pastry scraper and my hands to incorporate the water. Continue to add water, one tablespoon at a time until you have a shaggy looking mass that holds together when you pinch it between your fingers. I added about 11 tablespoons of water.
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Divide the dough in half, form into 2 disks, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
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Fruit filling
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While pastry is chilling in the refrigerator, combine fruits, 2 tablespoons of sugar, and 1 tablespoons of flour. Stir to combine, and set aside.
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Crumble topping
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Using the same method as for the pastry, combine the crumble ingredients and chill in the refrigerator until time to assemble the galette.
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To assemble the galette:
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Preheat oven to 450 degrees.
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Prepare a baking sheet with parchment and set aside.
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Spoon berry mixture in the center of the pastry, leaving a 1 1/2 inch border.
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Bake at 450 degrees for 30 minutes.
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Yield:
4 servings
Added:
Thursday, August 19, 2010 - 8:26am