Mary Berry Almond Galette Food
CHERRY BERRY-ALMOND GALETTE
Almonds are a flavorful twist in this cherry berry galette.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet.
- In mini food processor or blender, place almonds and powdered sugar. Cover; process with on-and-off pulses until almonds are finely chopped.
- In medium bowl, toss almond mixture, cherry berry blend, 1/3 cup granulated sugar, the cornstarch and almond extract until well mixed. Spoon berry mixture evenly onto crust to within 1 inch of edge. Fold crust over filling, pleating crust as necessary.
- In small bowl, beat egg and water; brush onto crust edges. Sprinkle edges with 1 tablespoon turbinado sugar.
- Bake 30 to 35 minutes or until crust is deep golden brown. Cool 30 minutes. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 21 g, TransFat 0 g
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- Line a baking sheet with baking parchment. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Cut out a round about 23cm in diameter.
- Beat the butter until creamy with a wooden spoon or electric mixer. Beat in the sugar, then beat thoroughly until the mixture looks pale and fluffy. Beat the egg with the yolk until just combined, then gradually add to the butter mixture a tablespoon at a time, beating well after each addition.
- When ready to assemble uncover the pastry, and remove the top round and clingfilm. Spoon the filling onto the pastry round on the baking sheet, mounding it slightly in the middle, and leaving a 2cm border uncovered all around the edge.
- Brush the pastry border with beaten egg, then gently lay the second pastry round over the filling. Press the edges firmly together to seal. Holding a small knife blade at right angles to the side of the pastry, ‘knock up’ the edge all around by making small indentations in the pastry.
- Brush the top a second time with the beaten egg glaze, then score a pattern with the tip of a sharp knife. Make a couple of small steam holes in the centre.
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