![]() If you loved this Blackberry Galette I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter. Try a combination of cardamom with peaches, cinnamon with apples, or drizzle that pear galette with some salted caramel. You can also experiment with adding in different spices and flavorings. This galette would also be amazing with any of the following fruits: ![]() There’s no need to thaw the blackberries and no need to add any extra baking time. You can definitely swap in frozen berries for the fresh berries in this recipe. Can I make a blackberry galette with frozen berries? It would also be delicious with whipped cream. To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. I like to slice up the galette and serve each piece with a scoop of ice cream on top. As it bakes away, the crust and the almonds will take on the most gorgeous golden color. To give my blackberry galette a bit of a special touch, I brushed the crust with some egg white and sprinkled it with a bit more of the coarse sugar and some sliced almonds. What may be considered “messy” in some circumstances is simply known as “rustic” here. Load that yummy mixture into the middle of your pie crust, leaving about a 2-inch border around the whole thing, and then fold up the crust, pleating as you go. The flour helps to thicken the juices that run out of the blackberries as they bake away. The rest of the ingredients are simple – Some fresh blackberries, a bit of coarse sugar, vanilla extract and a squeeze of lemon juice get tossed together with a bit of flour. Strange, because I have absolutely no issues with popping a bottle of champagne… This crust comes rolled up, and you’ll find it in the refrigerator aisle, near those tubes of biscuits and cinnamon rolls which I absolutely cannot touch because their spontaneous popping scares me half to death. This isn’t the kind that you find in the freezer that’s already formed into pie tins. Start with store-bought, refrigerated pie crust. I also have to say that if you’re in to pairing your dessert with wine, we can and should definitely be friends… Here’s how to make a blackberry galette in 10-minutes: I have to say, if you’re in to pairing your dessert with wine, be sure to try that combination. ![]() Recently, I served it as part of this four-course dinner paired with Oregon Pinot Noir. I love serving this dessert for dinner parties since it’s so simple to make, but it’s also totally impressive. Hands off time = 35 minutes, which leaves you just enough time to pull that ice cream out of the freezer and get it perfectly softened and scoopable. While I guarantee that this galette will take you no more than ten minutes to assemble, the baking time will add on another 35-40 minutes. Squeeze the juice of the orange over the apples.I’m going to preface this recipe by saying that the name of this 10-Minute Blackberry Galette can be a deceptive. Cook over low heat, stirring often for another 2 minutes until apples are tender. Add the sugar, cinnamon, ginger, nutmeg, and orange zest. Add the sliced apples, toss for 2 minutes to coat evenly over medium heat, making sure the butter isn’t browning. Serves 8.Ĥ Granny Smith apples or other tart variety, peeled, cored and sliced thin Sprinkle with powdered sugar and cut into 8 wedges. Allow the tart to cool to room temperature before removing outer ring of tart pan. Beat until well combined and pour into prepared tart shell over the sliced pears.īake in preheated 350 degree oven placed on a baking sheet for ease in removing from oven, for 30 minutes or until filling is set. Gradually pour in the melted butter, almond extract and ground almonds. In a medium bowl, beat the eggs and sugar until frothy and lemon colored. Place the pears on bottom of tart pan on pastry crust fan out each half of pear to shape 8 “fans.” 1 store bought (Pillsbury) pie crust (from box of 2) placed in 9” diameter removable bottom tart panĤ small D’Anjou or Bartlett pears, peeled, cored and thinly sliced or use small baking apples
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