Raw Sugar: also optional, but a delicious and simple way to add some crunch to the dessert.This is optional and only used to create a golden shine on the crust edges. I used almond meal here but it will also work with semolina or cornstarch. Almond Meal: the trick to avoid a soggy tart bottom is to use an ingredient that will absorb the juices released from the fruits.Lemon: both the juice and the zest to balance the flavours and bring a pop of colour as well.You could substitute it for another starch such as arrowroot or tapioca starch, or plain flour. Cornstarch: used to help thicken any juices the fruits will release while baking.Blackberries: you will get the best results from fresh blackberries but the recipe will work with thawed and drained frozen blackberries as well.Rely on consistency rather than quantity here. You might need a little bit more or less than the recommended quantity it could vary based on the brand of flour you use. Butter: unsalted butter, very cold and cut into small cubes.Sugar: caster sugar or fine granulated white sugar.Flour + Salt: Plain / All-Purpose Flour and a pinch of fine Table Salt.Scroll down to recipe card below for all quantities ![]() This French pastry is typically made with a fruity filling, but can also be turned into a savoury dish with the use of vegetables. It is simply free-formed by folding the edges of the pastry over a filling. What is a GaletteĪ galette is a type of tart that is made without any baking pan. Serve it with more fresh blackberries, a dollop of whipped cream or a scoop of ice cream. The combination of buttery pastry and juicy, plump blackberries is simply heavenly. The blackberry filling is equally easy to prepare in 5 minutes only. ![]() The buttery and lightly flaky shortcrust pastry ( pâte brisée) is free formed so you don't need a tart pan or pie weights. Galettes are a wonderful dessert because they are so easy to make and require minimal effort. This tart might be simple to make but the flavours are just incredibly fresh and delicious! This blackberry tart is a simple yet impressive way to use lots of blackberries when in season. The combination of the flaky, buttery crust and the sweet yet tart blackberry filling is simply heavenly. Serve warm or at room temperature with vanilla ice cream.This rustic Blackberry Tart is super quick and easy to make. Slide a pizza paddle under the tart to remove it from the oven. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Brush the crust with the remaining egg wash and sprinkle with sugar. Gently fold and pinch the dough to seal any cracks. Lift the edge of crust over the filling, leaving the fruit exposed in center. ![]() Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around brush the border with the egg wash. Transfer the dough to a lightly floured pizza paddle. Roll the dough out into a 14-inch circle, about 1/4-inch thick it doesn't have to be perfect, free-form is the look you want for this rustic tart. Sprinkle the counter and a rolling pin lightly with flour. Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F. Toss the mixture gently to coat the fruit. To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Form the dough into a disk and wrap in plastic wrap refrigerate for at least 30 minutes. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Add the egg yolk and pour in the ice water work it in to bind the dough until it holds together without being too wet or sticky. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl.
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