![]() ![]() Next, generously sprinkle granulated sugar along the edges of the tart where the beaten egg is exposed.īake for 30-35 minutes, until the berry filling is bubbling over and the edges are golden-brown. With a pastry brush (or even a paper towel if you don't have a pastry brush), brush (or pat) the egg wash along the edge of the pastry. Once the tart has chilled, remove it from the refrigerator. Meanwhile, take a single egg and thoroughly beat it. Slide the parchment paper onto a baking sheet and let it chill in the fridge for 15 minutes. Fold the edges of pastry over the filling, pleating it every few inches. Spread it in an even layer, but leave two to three inches around the edges free from any berries. Place the mixed berry mixture in the center of the dough. Place the round of dough on the parchment paper. Place the parchment paper on the work surface and lightly sprinkle it with flour. (If using frozen berries, allow them to thaw and drain them prior to using.) Set the bowl aside and preheat the oven to 400 F.Ĭut a square of parchment paper that's the size of a baking sheet. In a medium sized bowl, combine the berries, brown sugar, cornstarch, melted butter, lemon zest, and vanilla extract. One round of pre-packaged pie crust (or homemade pie crust for a single tart)ġ6 ounces mixed berries, fresh or frozen (455 grams)ġ/3 cup packed brown sugar OR white granulated sugarĢ tablespoons cornstarch OR all purpose flour Definitely add a scoop of ice cream on top of each piece (not a serving suggestion-it's a serving requirement). Let the tart cool for about 10 minutes, and slice it and serve. Remove from the oven and slide the parchment paper onto a cooling rack. Place the tart in the oven and bake it until the berry filling is starting to bubble, and the crust is golden brown, 30-35 minutes. Remove the galette from the fridge, and brush egg wash on the edges, and then generously sprinkle with granulated sugar. Next, carefully fold the edges of pastry over the filling, pleating it every few inches. Smooth the berries out so they form an even layer. Don't put any berries in the last 2-3 inches around the edge of the circle of dough. Next, add the berries to the center of the dough round. Unroll the pie dough round onto the lightly floured parchment paper (or roll out the rested pie dough if you're using homemade pie dough) into a 12-inch round on parchment paper. Place a piece of parchment paper on your work surface and lightly sprinkle flour onto the parchment paper. Set the berries aside and preheat the oven to 400 F. Use a large spoon (or your fingertips) to mix well. Put the mixed berries in a medium sized bowl (any combination of berries you like!) then added 1/3 cup packed brown sugar, 2 tablespoons cornstarch, 2 tablespoons melted butter, zest and juice from half of a lemon, and a teaspoon of vanilla extract. Mine were fresh, but it's ok to use frozen- just make sure you thaw and drain them first. I used a combination of blueberries, blackberries, and raspberries. To make this tart, I put 16 ounces of berries in a bowl. Of course, you can use a single portion of homemade pie dough. That's it! I cheated and used an already-made round of pie crust (the ones you buy rolled up, two in a box). I whipped this up in about 10 minutes, then baked it for 30. This "Rustic Berry Tart" (or "Berry Galette" if you wanna be fancy) is one of the easiest, tastiest summertime treats I know. Berries are both ripe and affordable right now. I may not find any wild blackberries growing behind my rented studio apartment of a Harlem brownstone, but we city dwellers and suburban folk alike can partake in summer's berry bounty. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |