This year, I have blackberries too, hooray. Last year, when I finally wanted to get them, I either didn´t find any or I was all soaking wet. This year it didn´t look promising either, after all, I was picking them from wet branches, but, luckily, I managed to do it without any rain. Now, I´m laughing that if you want rain, just send to into the woods for blackberries 😀 Anyway, I picked enough for 1 or 2 cakes; I even got some, so I present you Blackberry Apricot Galette. Not only I got blackberries, but apricots as well, and I wanted to make something quick and simple, so this combination was born. Galette is a French dessert which a baking newbie will manage to make. You don´t even need a baking form, just roll out dough, put fruit in the center and fold empty edges towards fruit, it is really simple. You can make it from basically any fruit, filling ingredients are basic so they will fit to any fruit. If you have a few remaining apricots, you already have blackberries and you don´t want to spend hours in kitchen, this dessert is perfect for you.
- Dough:
- 200 g all-purpose flour
- 3 tbsp icing sugar
- 1/2 tsp salt
- 140 g butter
- 2 tbsp water
- 1 egg yolk
- Filling:
- 300 g fresh apricots
- 50 g crystal sugar
- 1 ½ tbsp honey
- ½ tsp cinnamon
- 1 tbsp vanilla extract
- 2 tsp cornstarch
- 150 g fresh blackberries
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Mix all ingredients for dough, process them and create dough. Put it in a refrigerator for 30 minutes.
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Meanwhile prepare filling: Cut apricots into halves (or quarters if apricots are too biand get rid of their pits.
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Put apricots in a bowl and mix them with sugar, honey, cinnamon and vanilla extract.
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Add cornstarch and mix it well so there won´t be any lumps.
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Add blackberries, mix it all and put the bowl aside.
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After 30 minutes, roll out dough on a floured surface and transfer it on a baking pan covered with baking paper.
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Pour filling in the center of dough up to its sides, leaving about 6 - 8 cm empty space all-round.
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Pick up the empty edges a bit and fold them on filling. Repeat it all-round, until a sort of barrier is created.
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Bake on 200 degrees for 35 - 40 minutes, until the dough is golden brown and bubbles are in filling.
- Recipe for dough adapted from foodnetwork.co.uk
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