Gorgeous Blackberry & Apple Galette
Galette for one or two? Why not, says cookbook author Nici Wickes. Small quantities of homemade pastry are quick to make and so gratifying.
Tip: Feel free to use other seasonal fruits like peaches, nectarines, apricots and rhubarb.
INGREDIENTS:
Pastry
2 tablespoons chilled butter
2 heaped tablespoons plain flour 1⁄2 tablespoon sugar
3-4 tablespoons ice-cold water
Filling
1 cup peeled and chopped apple
1⁄4 cup frozen or fresh blackberries
or other berries
1 tablespoon sugar plus extra for sprinkling 1 tablespoon flour
zest of 1⁄2 lemon
1 tablespoon butter
milk for brushing
whipped cream to serve
METHOD:
To make the pastry, whizz the butter, flour and sugar in your food processor, pulsing until it resembles coarse breadcrumbs. Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes.
Preheat the oven to 200°C. Line a tray with baking paper.
To assemble, toss fruit with sugar, flour and zest.
Roll out chilled pastry to a 22-24cm circle. Transfer to the lined tray.
Pile the fruit in the centre, leaving a 4-5cm rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go. Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar.
Bake for 35-40 minutes until the pastry is golden brown and the fruit is soft and bubbling.
Serve with whipped cream. Makes one 12-15cm tart.
Recipe from More From a Quiet Kitchen
By Nici Wickes
Publisher Bateman Books
