You’ll use the same buttery, flaky pie crust you’d use in a homemade pie, but instead of putting it in a pie dish and making some fancy edge and design on top, you simply fold the edges of it over your fruit filling to hold everything in. What is a blueberry galette?Ī galette is essentially an open-faced pie. I love serving this at dinner parties when I know my guests want a dessert but I don’t feel like trying that hard (just don’t tell them that). The result is a beautiful, organic, rustic blueberry galette that tastes every bit as delicious as a pie with half the work. All you have to do is place the blueberries on top of the dough, and fold the dough however you want. This easy blueberry galette is basically a lazy girl’s blueberry pie. So much rolling, cutting, arranging, getting just right… there must be an easier way, right? If you love eating pie, but hate making it raise your hand! HELLO IT’S ME. This rustic blueberry galette is way easier to make than a homemade pie and every bit as tasty! Serve à la mode for the ultimate summer dessert! This classic blueberry galette is the perfect easy treat to whip up using all those fresh blueberries. Serve with whipped cream or ice cream.This website uses affiliate links which may earn commission for purchases made at no additional cost to you. Remove the tart from the oven and let cool at room temperature. Sprinkle the crust with the remaining sugar and place the tart in the oven to bake for 50-60 minutes or until golden brown and the fruit is slightly bubbling around the edges.ġ5. Remove the tart from the freezer and brush the crust with a slightly beaten egg white.ġ4. If you can’t fit your sheet pan in the freezer, place it in the refrigerator for 30 minutes. Place the whole sheet pan with tart in the freezer for 15 minutes, until slightly firm. Start on one edge and fold the crust up to meet the blueberries. Place the washed blueberries on top of the frangipane and sprinkle with 1/3 cup sugar and the lemon juice.ġ1. Remove the frangipane from the refrigerator and spread in the center of the dough, about 3-inches from the sides.ġ0. Wrap the dough around the rolling pin and place it on a parchment or silpat lined baking sheet.ĩ. Turn with each roll, so dough doesn’t stick to the surface.Ĩ. With your rolling pin or dowel, start in the center and roll the dough to the side. Place the dough in the center and dust the top with more flour.ħ. Remove the dough from the refrigerator and dust your board or counter heavily with flour. Remove the mixture from the food processor and chill at least 1 hour until slightly firm. Next, add the egg and almond extract and puree until smooth. Pulse the mixture several times, until the almonds are chunky.ĥ. To make the frangipane, in the food processor combine the almonds, butter and sugar. Wrap the dough in a disc shape and chill in the refrigerator for 1 hour.Ĥ. Add the ice water and pulse until dough comes together in a ball and remove from the food processor. Next, add the butter and shortening and pulse several times until coarse crumbles.ģ. To make the crust, in a food processor combine the dry ingredients and pulse several times to mix.Ģ. You could also serve this blueberry tart instead of cake at a birthday bash for a fresh summer vibe.ġ/3 cup granulated sugar + 2 tablespoons for sprinklingġ. The combination of fresh almond cream and juicy berries make this tart delightful for breakfast, a late afternoon snack or for dessert after dinner. This recipe takes a few steps, but both the crust and frangipane ( almond cream) are made in a food processor for simplicity.įresh blueberries are essential, so find the best available – plump & sweet. Rustic tarts are the perfect summertime dessert and since we are heading into the last few weeks of these warm weather months, I thought I would share my Rustic Blueberry Almond Tart Recipe to celebrate.
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