Apple and Blackberry Galette
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This French galette is easy to make and boasts a wonderful fruity, berry-like flavor with a hint of ginger. Make the apple and blackberry filling, adding a little starch to give it a pleasant, slightly jelly-like consistency. Place the filling in the center of the rolled-out dough and fold the edges to prevent it from spreading during baking. You don't have to worry about decorating the pie, as a true galette offers a simple appearance and the amazing flavor of a rich, fluffy filling on a crisp crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 1.5 cups premium flour + extra for work
- 2 tbsp sugar + extra for sprinkling
- 0.5 tsp salt
- 6 tablespoons cold butter, cut into small pieces
- 1 large egg + 1 egg for brushing
- 1 teaspoon lemon juice
Filling
- 3 tbsp (45 g) butter
- 3 Golden Delicious apples (about 700g), peeled and cut into 0.5cm thick slices.
- 1/3 cup + 2 tablespoons sugar
- 1/4 tsp ground ginger
- 2 cups blackberries (about 300 g)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp finely grated lemon zest
- 2 tbsp. apple pectin
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Cooking the dish according to the recipe:
- Knead the doughIn a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture is the size of peas. Add 1 egg, lemon juice, and 2 tablespoons of ice water. Process until the dough comes together but has not yet formed a ball, gradually adding 1 tablespoon of ice water at a time as needed. Place the dough on a piece of plastic wrap, form it into a disk, and wrap it. Refrigerate for at least 1 hour or overnight.
- Prepare the fillingMelt the butter in a large skillet over medium heat. Add the apples, 2 tablespoons sugar, and ginger. Cook, stirring, until completely softened, about 5 minutes. Then let cool. In a large bowl, combine the blackberries with the remaining 1/3 cup sugar, cornstarch, vanilla, and lemon zest. Add the cooled apples and toss gently.
- Preheat the oven to 200°C and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 30cm circle. Transfer the dough to the prepared baking sheet and refrigerate for 10 minutes.
- Spoon the fruit mixture onto the dough, leaving a 5cm border around the edges. Then fold the edges of the dough over the filling by about 5cm, pleating the dough if necessary.
- Lightly beat the remaining egg with 1 teaspoon of water. Brush the dough with the egg mixture and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the apple pectin until it melts, about 45 seconds. Generously brush the fruit. Cool the galette on the baking sheet.
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