How to Make a Fruit Galette with one recipe

Why make a pie when you can whip up a French galette that will impress absolutely everyone. The perk is more crust.  Sometimes the crust is the best part of a pie, but it has to be a good crust made with melt in your mouth butter.

Pick your favorite fresh fruit that is in season at it's peak and you can personalize this recipe to suit your pallet.

I have one basic recipe that I use to make a delicious fruit galette.  If you have a few ingredients on hand you can whip this up in no time.

You're going to love it.

Any Fruit and Almond Galette

Pie crust dough for one 9-inch pie

Almond Cream:  use 3/4 cup of the following recipe:
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (180g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

3 cups fresh fruit (wash, peel, or pit fruit)
2 tablespoons sugar

1 egg
1 tablespoon milk
1 tablespoon raw turbinado sugar

The the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground.  Add sugar and continue to process until mixture resembles sand.  Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract.  Process until creamy and smooth. Reserve 3/4 cup and refrigerate any leftover almond cream.  

Roll out pie dough into a large 14-inch circle.  Carefully place the circle onto a parchment lined baking sheet.  Spread 3/4 cup of the almond cream in the center creating a 7-inch circle.  

Mix fruit and sugar in a large bowl.  Mound up fruit on top of the almond cream.  Bring up the sides of the crust around the fruit/almond mixture, pleating the dough forming a circle.  Pinch pleats closed. 

In a small mixing bowl, beat egg and milk and brush the pie crust.  Sprinkle with turbinado sugar. Place in a preheated 375 degree oven and bake for 40-45 minutes or until crust is golden brown and fruit is beginning to bubble in the center.  The filling should be somewhat set and not soupy.  Serves 8

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You will need to use 3/4 cup of the following recipe for almond cream.  Left overs can be refrigerated for later use.

In the bowl of a food processor fitted with a metal blade, process the almonds.

Add sugar.

Process until the the sugar and almonds are mixed well.

Add the flour and cornstarch.

Add the egg.

Add the softened butter.

Add the vanilla extract.

Process until all the ingredients are blended into a creamy consistency.

Measure out 3/4 cup to use in galette and refrigerate remaining almond cream for later use.

I like to keep premade pie dough in my freezer.  It makes a quick dessert and is just great to have on hand.

On a floured surface roll out pie dough into a large circle.

Roll into a large 14-inch circle.

Roll the dough over the rolling pin.

Carefully unroll onto a parchment lined baking sheet.

Spread the 3/4 cup almond cream in the center of the crust.

Spread into a 7-inch circle.

Prepare your favorite fruit.  I was lucky to score apricots and cherries at my farmer's market.

Remove the pits, seeds, or peel fruit.

Use locally grown fruit that is in season and at it's peek.  I've said this before, "garbage in garbage out".
Basically if it isn't for sale at the side side of the road or at a farmer's market chances are it isn't in season.

Please support your local farmers.

I have this reoccurring nightmare that our local farmers stop growing because people only shop at Costco and I can't find a farmer's market.  

Coarsely chop fruit.

I'm using a combination of Bing and Rainier cherries.  The Bing are slightly tart which is a great contrast against the sweet apricots and Rainier cherries.

Place in a large bowl and toss together.

My fruit is very sweet so I am only using 2 tablespoons of sugar.

Mound the fruit on top of the almond cream.

Lift the pie dough over the fruit and almond filling creating pleats around the fruit.  Inch the pleats closed.

Mix 1 tablespoon of milk with egg.

Beat.

Brush crust with the egg wash.

Sprinkle with turbinado sugar.

Bake in a preheated 375 degree oven for 40-45 minutes or until golden and fruit is bubbling in the middle.

The center should be somewhat set and not soupy.

Remove from oven and allow to cook for a minute or two before digging in.

It's best to let the galette sit for about 30 minutes giving the almond cream and fruit a chance to set up.

Tips for a successful Galette:

• Use fresh locally grown fruit that is at it's peak and in season
• Let you imagination run wild with fruit options and combinations.  (Can't wait for peaches)
• Don't use frozen fruit.  It will make the galette too soupy.
• Make a rich buttery crust
• Make pie dough and almond cream in advance for a quick dessert

You can do this!

Fruit and Almond Galette...easy as pie...easier than pie.

Any Fruit and Almond Galette

Pie crust dough for one 9-inch pie

Almond Cream:  use 3/4 cup of the following recipe:
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (180g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

3 cups fresh fruit (wash, peel, or pit fruit)
2 tablespoons sugar

1 egg
1 tablespoon milk
1 tablespoon raw turbinado sugar

The the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground.  Add sugar and continue to process until mixture resembles sand.  Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract.  Process until creamy and smooth. Reserve 3/4 cup and refrigerate any leftover almond cream.  

Roll out pie dough into a large 14-inch circle.  Carefully place the circle onto a parchment lined baking sheet.  Spread 3/4 cup of the almond cream in the center creating a 7-inch circle.  

Mix fruit and sugar in a large bowl.  Mound up fruit on top of the almond cream.  Bring up the sides of the crust around the fruit/almond mixture, pleating the dough forming a circle.  Pinch pleats closed. 

In a small mixing bowl, beat egg and milk and brush the pie crust.  Sprinkle with turbinado sugar. Place in a preheated 375 degree oven and bake for 40-45 minutes or until crust is golden brown and fruit is beginning to bubble in the center.  The filling should be somewhat set and not soupy.  Serves 8

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Jammin' with My Blackberries on a Saturday Morning

I still have half of a flat of Willard Bay blackberries.  I have plans to make a batch of amazing jam this morning.  I'm sure it will surpass last years batch.  I'm throwing in some raspberries from my garden as well and a few blueberries and a couple of cups of currents that I scored from last Saturday's farmer's market.

Last year I posted this recipe for Blackberry Raspberry Jam.  Probably the best jam I have ever made. Just like grandma used to make.

The great thing about bottling homemade jam is that you can savor it throughout the winter months slathered on homemade bread.

For step-by-step instructions just follow this link for Blackberry Raspberry Jam and start creating your own berry blend.

Oh Happy Day! Willard Bay Blackberry Chocolate Chip Ice Cream

Life is good when I'm lucky enough to score a flat of Willard Bay Blackberries.  The blackberries are large and sweet.  They compare to Marion berries found in the Northwest.  I love them.  With all of my heart I love them.  

When my husband and I started dating, I noticed that he always ordered blackberry chocolate chip shakes. This post should make him very happy...FINALLY.  (no kale or spinach)

Blackberry Chocolate Chip Ice Cream

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Place blackberries and 2 tablespoons sugar in a skillet or saucepan.  Cook over medium heat to release the juices.  Simmer until juices reduce slightly, about 5-7 minutes.  Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices.  A fine mesh strainer can be used as well.  Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.

To make ice cream, in  a medium size saucepan add cream, milk, 1/4 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar.  When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When both mixtures have chilled, add the blackberry puree into the ice cream mixture.  Pour into a ice cream maker and freeze according to manufacturers directions.  Add chocolate the last 5 minutes of mixing.  Makes a little over 1 pint of ice cream.

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Gather yourself the following:

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

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Add 2 cups berries into a skillet or sauce pan.  Sprinkle with 2 tablespoons sugar.  Bring to a simmer until the berries begin to extract juices.  Simmer about 5-7 minutes until the juices begin to reduce and thicken.

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Pour the berries into a food mill or press through a mesh strainer.  You just want to strain out the seeds. Blackberries have a lot of seeds.

You should have a juice and pulp mixture.

Pour into a bowl, cover and refrigerate until well chilled at least 3 hours or overnight.

Add 1 3/4 cup heavy cream and 1 cup milk into a saucepan.

Add 1/4 cup of the sugar.  

1/4 teaspoon salt.





Stir over low heat.

While the cream mixture is heating, beat 4 egg yolks.

Slowly mix in the remaining 1/4 cup sugar.

Beat well.

Once the milk has begun to steam a bit, add some of the hot cream mixture into the egg yolks one ladle full at a time.

 Continue until at least 1/2 of the cream mixture had been incorporated into the egg yolk mixture.

This will temper the yolks so they don't turn into scrambled eggs in your ice cream.

Slowly stir the egg/cream mixture back into the remaining hot cream.

Continue to cook over low heat. using a wooden spoon to stir constantly.

Do not boil.
 

Cook custard just until the mixture coats the spoon.

Strain hot mixture through a mesh strainer to catch any lumps.

Pour into a bowl and cover.  Chill for at least 3 hours or overnight.

When you are ready to make your ice cream.  Chop 1/2 cup semi sweet chocolate.  I'm using Kallari 75% semi sweet chocolate.  This stuff is awesome!  You can use semi sweet chocolate chips, just make sure they are mini or chop up your chocolate chips.

If you use milk chocolate, you are no longer my friend.

Remove the berry mixture and custard from the refrigerator.

Pour the berry mixture into the custard.

Stir.

Pour the mixture into whatever ice cream maker you have and freeze according the the manufacturers directions.

When your ice cream starts to look like this...

Add the semi-sweet chocolate.

Oh baby!

Sample.

Sample again.

It's perfect.

Transfer into a container and place in the freezer OR just eat your wonderful creation.  I personally love ice cream straight from the ice cream maker.  

 

Blackberry Chocolate Chip Ice Cream

2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
4 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate

Place blackberries and 2 tablespoons sugar in a skillet or saucepan.  Cook over medium heat to release the juices.  Simmer until juices reduce slightly, about 5-7 minutes.  Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices.  A fine mesh strainer can be used as well.  Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.

To make ice cream, in  a medium size saucepan add cream, milk, 1/4 cup of the sugar and salt.  Heat over medium/low heat until steaming.  Whisk egg yolks and slowly add the remaining 1/4 cup sugar.  When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly.  Continue to add at least 1/2 of the hot cream mixture.  Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon.  Remove from heat and pour into a bowl.  Cover and chill completely about 2 hours or over night.

When both mixtures have chilled, add the blackberry puree into the ice cream mixture.  Pour into a ice cream maker and freeze according to manufacturers directions.  Add chocolate the last 5 minutes of mixing.  Makes a little over 1 pint of ice cream.

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