how to make a berry galette - easy pie recipe!
how to make summer berry galette; sweet and juicy berries wrapped in a rustic cradle of crisp buttery pastry.
Original recipe posted on my site:
#pastry #recipes #baking
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* ~ BERRY GALETTE RECIPE ~ *
INGREDIENTS:
For the pastry:
- 200g (1 ½ cups) plain flour
- 125g (8 tbsp) cold salted butter, cubed
- 2 tbsp caster or granulated sugar
For the fruit filling:
- 300g (roughly 2 cups) mixed fresh berries such strawberries, blackberries, blueberries, raspberries
- 2 tbsp plain flour
- 1 tbsp caster or granulated sugar
- 2 tsp vanilla extract
INSTRUCTIONS:
For the pastry:
1) In a large bowl, weigh out your flour, cubed butter, and sugar.
2) Use your fingers to rub the butter into the dry ingredients until the mixture resembles buttery breadcrumbs.
3) Add 2-3 tbsp of cold water.
4) Bring the mixture together into a smooth dough. If the dough becomes a bit too sticky, simply add a little extra flour.
5) Once you have a smooth dough, wrap it in clingfilm or place into a clean bowl and chill it in the fridge for 20-30 minutes. Meanwhile, make your fruit filling.
For the fruit filling:
1) Wash and dry your berries. Feel free to halve or quarter any larger berries to try and make sure they are all roughly the same size.
2) Place the berries into a bowl with the flour, sugar, and vanilla and stir to mingle everything together. Set aside.
To bake:
1) Remove your chilled dough from the fridge and roll or flatten it out on a sheet of greaseproof paper. You want a flat wide dough circle of roughly ½ a centimetre thickness.
2) Lift the dough and paper onto a flat baking tray.
3) Pile the prepared berries into the centre of the dough circle, leaving 5-7cm of bare pastry at the edges.
4) Fold the edges of the pastry toward the centre, covering some of the berries but leaving a glorious beaming centre open. Don’t worry about being particular or neat here, galettes are not about precision!
5) Place the assembled galette back into the fridge for a further 20-30 minutes. Meanwhile, preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
6) Bake the galette in the preheated oven for 40-45 minutes by which point the pastry should be a lightly golden and crisp-looking on top. Feel free to sprinkle some extra sugar over the pastry edges before baking.
7) Remove the galette from the oven and allow it to cool for at least 15-20 minutes before slicing and serving.
8) Enjoy!
*THANKS TO E, AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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How to make galette? How to make berry pie? Follow today's recipe!
Torta ai mirtilli più gustosa che abbia mai mangiato! veloce e semplice ! #asmr
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la torta ai mirtilli piu gustosa che tu abbia mangiato, ricetta facile e semplice
Crostata ai mrtilli, ricetta per una cheesecake ai mirtilli facile e deliziosa? Nel video prepariamo questa scquisita torta, crostata o cheescake che si voglia con ingredienti semplici e facilmente trovabili.
****** Iscriviti al canale e attiva le notifiche per non perdere altre ricette *********
----------------------------- Ingredienti --------------------------
125 g farina
2 g lievito di dolce
40 g zucchero
50 g di burro
1 uovo
per la crema
50 g zucchero
vaniglia
15 g di amido di mais
150 g yogurt greco
1 uovo
150 g di mirtilli
zucchero a velo
----------------------------------------------------------------------
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Berry Almond Tart (Gluten-Free)
Forget fussing with piecrust, pastry cream or gelatin, this gorgeous berry tart looks impressive, tastes even better, and couldn’t be easier to make! In other words, it’s the perfect summertime dessert.
For the recipe, visit:
This berry tart is the best kind of nostalgia. In high school I experimented with pies, crisps and crumbles, but it wasn’t until college that I made my first tart (which meant that I had to schlep out into the suburbs of my college town in my giant red Buick—which was a hand-me-down from my Grandma—to find a tart pan with a removable bottom). It was a simple affair of graham crackers, cream cheese and strawberries, but man did I glow as I slid that tart out of its ring (it held together!) and served the glistening dessert to my friends.
This beauty takes me right back to those days of freedom. My goal was to create an updated tart with a bit more sophistication, while keeping it just as easy as those college days. That means no gelatin, no pastry cream, not even pastry dough (in other words, nothing I later learned in culinary school). This is old-school baking at its very best. I kept the graham cracker crust, because there’s no easier tart crust on the planet (and seriously, it’s hard to beat), but I added in almonds for flavor and texture. For the filling, I whipped together cream cheese with crème fraiche, fresh vanilla bean and almond extract (it’s pure heaven). And for the topping I added blueberries along with the strawberries for a pop of color and flavor. Brushing a bit of apricot jam over the berries makes them glisten just like a fancy French tarte aux fruits, and nobody has to know otherwise.
While it might look refined, it’s pure nostalgia at heart. This would be a perfect dessert for the Fourth of July or any summertime party or potluck. Feel free to swap out the strawberries and blueberries for other berries and/or sliced kiwis.
Equipment and tools I use in this recipe:
Food processor:
9-inch tart pan:
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