Tuesday, 16 September 2014

Blackberry and Raspberry Galette

With an abundance of blackberries growing in the hedgerows at this time of year, this rustic autumnal pud is a quick, easy and delicious way of using them up - get picking and you'll have yourself an (almost) free pudding! A galette is somewhere between a pie and a tart, though I'd argue better than either as it is freeform so doesn't require a tin or dish, and folding over the edges ensures maximum delicious crusty pastry. This one has a few raspberries thrown in as well but it works just as well with only blackberries, or some finely chopped apples instead.

To make a galette to serve four you will need…

100g plain flour
50g butter
1 dessert spoon icing sugar
A pinch of salt
3 tbsp cold water

300g fruit (blackberries, raspberries, chopped apple or a combo)
1 dessert spoon caster sugar 
1 dessert spoon cornflour
1 tsp vanilla extract
1 egg for egg wash
A little extra caster sugar to sprinkle on top

You will need to...

- Make shortcrust pastry by combining ingredients in a food processor (if lazy) or by hand by rubbing cubed butter into the mixture of flour, icing sugar and salt until fine breadcrumbs form. Add enough cold water and combine until the pastry just comes together, then wrap in cling film and chill in the fridge for minimum 1 hour. 
- Preheat oven to 180C. Line a baking tray with greased baking parchment. 
- Place fruit in a bowl then gently stir in the cornflour, caster sugar and vanilla until combined - try not to squish the berries too much.
- Roll out your chilled pastry on a lightly floured surface to form a rough circle. Transfer onto the prepared baking tray.
- Spoon fruit into the middle of the pastry, then fold up the edges as pictured.
- Lightly beat the egg in a small bowl, then brush over the pastry and top with a sprinkle of caster sugar.
- Bake for about half an hour or until pastry is golden and crisp.
- Serve warm with a generous helping of single cream.

 Enjoy! C x

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