#FREEFORM BLUEBERRY TART HOW TO#
#FREEFORM BLUEBERRY TART PLUS#

Fold in the blueberries and lemon juice and let stand for 15 minutes. In a large bowl, mix the 1/4 cup of sugar with the lemon zest and flour. MAKE THE FILLING: Preheat the oven to 375F. Unfold the pastry and refrigerate for 15 minutes. Fold the pastry in half and transfer it to the prepared baking sheet. On a lightly floured work surface, roll out the pastry to a 14″ round about 1/8″ thick. Line a large baking sheet with parchment paper. Wrap in plastic and refrigerate for 2 hours, or until firm. Turn the pastry out onto a lightly floured work surface and pat it into a disk. Sprinkle on the ice water and pulse just until the pastry starts to come together.

Add the butter and pulse until it is the size of small peas. PREPARE THE PASTRY: In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix.

#FREEFORM BLUEBERRY TART PLUS#

Best served alone for breakfast and for desserts with vanilla ice cream.1 1/2 cups all-purpose flour, plus more for sprinklingġ 1/2 sticks cold unsalted butter, cut into small pieces.Bake for 30-35 minutes or until the galette is golden and fruits are cooked. Brush the beaten egg on the edges and sprinkle sugar on it.Repeat this until all of the dough is tucked securely around the filling. Now pick up an edge and fold it over the filling.This is what you will fold over the filling to get that quintessential galette shape. Leave about 2 inches of dough around the filling. Once the dough is ready, roll it out on a floured surface until its about ⅛th of an inch thick.Make sure there are no juices in the filling leftover from the fruit because that could make your dough galette soggy. For the topping: Mix together peaches, blueberries, lemon juice, sugar and cinnamon powder and set aside until your dough is ready.Form a disc of the dough, wrap it in cling film and refrigerate for at least an hour.Do not knead the dough too much, only until it comes together. Add in the water and knead lightly to get the mixture together.For the crust: In a bowl mix flour, sugar and butter with your finger tips until all the butter is incorporated and you have grainy mix.No efforts but big on flavour! Pile on whatever fruit is in season and your dessert is sorted! If you’re like me with this fear of perfect pies, you should give this a try. And bake! It’s really just a pie minus all that pizzazz. Once that’s done, you just mount your fillings on top of it, fold up the edges and crimp them to secure the filling. It looks rather rustic but is a shockingly easy and fun dessert to make, and the result is just overwhelmingly delicious! You just make dough like you would for a pie and then roll it out. My quest for a pie that tastes like a pie minus the hardwork ended with this Galette!Ī Galette is a freeform pie that’s shaped with hands. It’s a LOT! Which is why I have never, in my life, attempted to make a proper pie. It has always been on my list but I’ve never had the courage to attempt it, so when I came across this recipe for a rustic looking pie that’s assembled without much efforts I knew I had to try it. The expectation to get the perfect lattice on top, a perfectly crumbly crust, and a filling that stays.all this gives me too much stress.

I think it has something to do with how perfect they look. I have always been afraid of making pies, there’s something about them that has intimidated me since the very beginning. A perfect summer dessert that’s also great for breakfasts!

#FREEFORM BLUEBERRY TART HOW TO#

Learn how to make Galette, a rustic French tart topped with fresh peaches and blueberries, step-by-step.

Freeform blueberry tart