It’s time for summer fruit pies and cobblers.
Local summer berries are coming into season and this has got to be one of the best ways to enjoy nature’s bounty!
The point of summer desserts is to keep things simple. Spend less time fussing around in the kitchen preparing your sweet treat and crimping dough and more time lazing around on a patio sipping rose and reading the latest issue of the Monocle, BA, National Inquirer or whatever stack of issues glossies that have been piling up in a corner all those cold months.
A galette is a good pie to try as a novice baker or if you typically shy away from pastry in general. If you can’t be bothered or are short on time, here are some tips to speed things along!
- Store bought pasty can be used to replace the dough in the recipe. Prepared puff pastry works well here too!
- Nut allergy? Use this pie dough recipe instead!
- Skip the crust altogether. Dump the filling into 1/2 cup ramekins, top with crumble and bake for 40 minutes. I keep a bag of this crumble in my freezer at all times!
- Double or triple the crust. Use what you need and then freeze the rest!
- Don’t love blueberries? Try the same recipe with cherries! When using a fruit with a higher water content like strawberries, make sure to increase the amount of starch so that the filling gels.
- I made this galette at my friend’s cottage the other day. Prepare the dough in advance and freeze it. Dump the cornstarch, sugar and salt in a zip lock and pick up some local berries at the market. I dispensed with the egg wash and sanding sugar but this rustic tart was still a tasty devil!
Summer Blueberry Galette
- 1/2 cup almonds
- 1/2 cup butter, chilled and cut into cubes
- 1 cup flour
- 1/2 tsp salt
- 2 1/2 Tbsp sugar
- 4 Tbsp cold water
Blitz the almonds in a food processor. Add butter, flour, salt and sugar and pulse until only small chunks are visible. Dump the mixture into a large bowl and add 4 Tbsp of water. Using your hands gently press to form a dough. Dust a clean surface with flour and give the dough 3-4 turns. Wrap in plastic and chill for 45 minutes.
All this can also be done by hand.
- 2 cups blueberries or cherries
- 1 1/2 Tbsp cornstarch
- pinch of salt
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla
In a large bowl, toss all the filling ingredients together until well combined. Set aside.
Assembly and Serving:
- Egg wash (1 egg beaten with 2 tsp water)
- 1 Tbsp sanding or coarse Turbinato sugar
- Icing sugar for dusting
- Ice ream for serving
Preheat the oven to 375°F. Line a baking tray with parchment.
Remove the dough from the fridge and roll into a 13-inch circle between two sheets of plastic wrap. Ease the dough onto the baking tray. Pour the filling into the center of the pastry leaving a 2-inch lip. Make sure to get all the sugar, juices and starch that is stuck to the bottom of the bowl!. Carefully lift the edges towards the center of the filling trying not to pierce the pastry.
Brush the tops of the crust with egg wash and sprinkle liberally with sanding sugar.
Bake for 40-50 minutes or until the juices have thickened and the crust is golden brown. Right before serving, dust with icing sugar.
Enjoy this warm. I try to bake this an hour before dinner is served. That way, it is still warm when we dig into it but cool enough that the filling has set.