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Amazing Blackberry Galette: 1 Rescue Recipe

Blackberry Galette
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A rustic, free-form tart bursting with juicy blackberries, encased in a simple, flaky pastry. Perfect for showcasing summer berries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1/4 cup ice water
  • 4 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a separate bowl, gently toss blackberries with granulated sugar, cornstarch, and lemon juice.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  7. Carefully transfer the dough to the prepared baking sheet.
  8. Spoon the blackberry filling into the center of the dough, leaving a 2-inch border.
  9. Fold the dough border up and over the edges of the filling, pleating as you go.
  10. Brush the folded pastry with the beaten egg and sprinkle with turbinado sugar.
  11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.

Notes

  • Ensure your butter and water are very cold for a flaky crust.
  • If your blackberries are very juicy, you may need to add an extra teaspoon of cornstarch.

Nutrition

Find it online: https://savorandpin.com/blackberry-galette/