The top is the finished galette. The lower one is without nuts — always an option, though I personally love ‘em!
Tudor Bonnet
(blackberry & apple galette)
This apple-blackberry galette is a quick and easy, delightful fruit dessert that is perfect for any occasion, since it’s lovely eaten warm or cold, same day or next day, in just about any season — because it’s not heavy or intense. I cook the apple before filling the crust because cooking reduces the bulk, which makes it easier to spread. Also, though the apples stay succulent, the evaporation in cooking, while helping to concentrate the flavors, also makes them less wet, which is good for a firm crust. It’s not essential to a nice result, but putting the pie plate on a pre-heated baking tray helps get a crisp, browned bottom crust, as well.
For the dough: Single quantity shortcrust, the pastry folded over the edges of the filling.
5 ounces or 1 level cup of unbleached all-purpose flour
3 ounces or ¾ stick of butter (6 tablespoons)
2 Tablespoons of ice-cold water (equals 6 teaspoons)
½ teaspoon sea salt or other high-quality, finely ground salt
½ teaspoon of sugar (optional but recommended)
Also: I beaten egg to glaze
For the filling:
2 apples, peeled & sliced thinly to the core, with any brown spots or bruises removed
9 large blackberries (half a punnet or 3 ounces), washed and dried
3 Tbs plain granulated sugar OR a blend of flavored sugars, such as clove and vanilla, to taste
1 Tbs golden syrup or raw honey
15 ml or juice of ½ small lemon
¼ tsp sea salt
1 tsp cinnamon
2 Tbs slivered almonds, with a dab of butter to pan-toast them
To bake:
In a medium saucepan over medium heat, cook the apples, adding the juice of ½ a small lemon (15 ml), 1 teaspoon cinnamon, and ¼ teaspoon of salt. When apples are soft but not mushy, remove from the heat.
Preheat the oven to 425°F / 220°C.
Pan-toast the sliced almonds in a dab of butter over medium-high heat for a few minutes, stirring frequently. (Don’t allow the butter to burn.)
Roll out the chilled dough and place it over a 9” pie plate or simply lie it on a parchment-lined baking tray.
Spoon the apples into the center of the pastry, allowing a wide margin of about three inches all around.
Cut the nine berries in half, lay them over apples in tart center, and drizzle with about 1 TBs golden syrup (or honey).
Fold the wide margin of the pastry in towards the center: it will “pleat” as it overlaps as you fold it around.
Brush the folded margin with beaten egg.
Bake at 425°F / 220°C for 25-30 minutes.