BLACKBERRY GALETTE
This blackberry galette is bursting with seasonal flavor. If you're a beginner at working with pie dough, galettes are a great place to start! They're super easy to shape.
Provided by Jennifer Farley
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
- Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
- In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don't want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
- Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
- Spread the berries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart.
- Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
- Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the berries are bubbling.
- Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.
Nutrition Facts : Calories 257 kcal, Carbohydrate 31 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 192 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
10-MINUTE BLACKBERRY GALETTE
This rustic Blackberry Galette is a quick and easy dessert recipe that can be assembled in just 10 minutes using store-bought, refrigerated pie crust.
Provided by Platings and Pairings
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
- Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
- Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
- Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
- Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
- Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 147 mg, Sugar 6 g, ServingSize 1 serving
BLACKBERRY CROSTATA
Refrigerated pie crust combines with frozen berries for a simple dessert that looks elegant and impressive and tastes amazing.
Provided by Annie
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F.
- Unroll the pie crust and lay it flat on a tray.
- In a bowl mix the blackberries, with sugar, cornstarch and lemon juice.
- Put the blackberries in the center of the pie crust, piling them up.
- Fold up the sides of the crust around the berries. Be careful not to tear the crust as you fold it.
- Cut the butter into small pieces and scatter them on top of the berries.
- If desired brush the crust with egg white and sprinkle sugar on the crust. This will make it look more decorative.
- Bake at 400 F for 30 minutes until the filling is bubbly and the crust is brown.
- Let cool before cutting.
Nutrition Facts : Calories 355 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 218 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
APPLE-BLACKBERRY GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes.
- Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
- Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet.
BERRY GALETTE
Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!
Provided by LauraF
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
- Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
- Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
- Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
- Refrigerate dough while preparing the filling.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
- Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
- Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g
BLACKBERRY AND NECTARINE GALETTE
I love highlighting the fruit of the summer in a delicious dessert. This is a free form tart or galette. There is a buttery crust with just a little cornmeal for texture and it's loaded with blackberries and nectarines. This is Julia Childs' recipe for the galette and can be filled with any fruit that you like, it can even be made into a savory tart.
Provided by Suzanne DeBrango
Categories Dessert
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
- Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
- Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
- Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.
Nutrition Facts : Calories 326.3, Fat 23.6, SaturatedFat 14.2, Cholesterol 104.6, Sodium 70.1, Carbohydrate 26.8, Fiber 2, Sugar 15.2, Protein 3.6
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BLACKBERRY GALETTE - MIDWEST LIVING
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- In a large bowl, combine flour, 2 tablespoons sugar and 1 teaspoon salt. Using a pastry blender or your fingertips, cut or rub in butter until mixture resembles coarse meal. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional water, 1 tablespoon at a time, until all of the flour mixture is moistened but not sticky. Gather mixture into a ball. (Do not knead!) Gently flatten the ball into a disk and wrap disk with plastic wrap. Refrigerate dough 2 hours or overnight.
- Meanwhile, in a small bowl, toss together blackberries and cornstarch until coated. Add remaining 1/4 cup sugar, the lemon zest and remaining 1/4 teaspoon salt; toss gently to combine. Use a silicone spatula to gently stir in eggs, being careful not to break the berries.
- Lay a large sheet of parchment paper on a work surface; dust parchment with flour. Place dough on parchment and roll dough from center to edges into a 15-inch circle. Transfer pastry to a baking sheet large enough to accommodate the pastry circle.
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