Blueberry & Black Currant Galette

Blueberry & Black Currant Galette

In the world of pastry desserts, this blueberry and black currant galette is our favorite. So this summer we decided to try different fillings especially as the season offers us so many fresh fruits.

We must confess that this dessert has earned its place in our menu. With a crunchy dough and a sweet-sour filling, this galette impressed our guests every time. For those who are too scared or intimidated of making the crust from scratch, you came to the right place because this recipe is easy, fast and most important — it is delicious.

INGREDIENTS 

Pastry:

  • 2 cups all-purpose flour
  • 125 g cold butter, cubed
  • 2 egg yolks lightly beaten
  • zest of 1 lemon
  • 1 cup granulated sugar
  • 3  tablespoons ice cold water

Filling:

  • 300 g blueberries
  • 300 g black currant
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla extract
  • juice of 1/2 lemon

Assembly:

  • 1 egg
  • icing sugar
  • almond flakes

Instructions

Step 1: Place flour, granulated sugar, butter and lemon zest in a food processor. Pulse everything until combined and mixture resembles fine breadcrumbs.

Step 2: Add egg yolks and water and pulse again until combined. Mixture should resemble large clumps of wet sand. Do not over mix.

Step 3: Place the mixture onto a piece of cling film and gently bring together into a disk and place in the refrigerator for 1 hour.

Step 4: Preheat oven to 180C/350F on fan bake and line a baking tray with baking (parchment) paper.

Step 5: In a large bowl add blueberries, black currant, sugar, vanilla extract and lemon juice and combine. Set aside for 10 minutes.

Step 6: Remove the pastry from the refrigerator and roll it into a circle on a lightly floured surface until the dough is 3-5 mm.

Step 7: Add the blueberries and black currant mixture to the pastry circles but keep the remaining juice from the strawberries in the bowl. Gently fold up the edges of the fruit and pleat it to stop all the juices running out. Check for any holes and gently add the remaining juice from the fruits mixture.

Step 8: In a small bowl lightly beat the egg together with one teaspoon of water then brush onto the pastry edges using a pastry brush. Sprinkle over the almond flakes and granulated sugar then place in the oven and bake for 20 – 25 minutes or until the pastry is turning golden brown.

Step 9: Once cooked remove from the oven and carefully transfer the tarts to a wire rack to cool. Let it cool slightly or completely, depending on your preference. Add a big dollop of vanilla ice cream and serve.


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