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Blackberry Craving

April 25, 2009
Blackberries with a lemon juice, sugar and flour preparation. ©Dominique Lemoine

Blackberries with a lemon juice, sugar and flour preparation. © Dominique Lemoine

 I definitely have a crush on blackberries, especially the ones that grow here in my homeland, in South America. They’re fresh, tangy, watery but full of flavor, and have the nicest texture with they’re firm, solid centre and their juicy, round druplets.

Since I love this fruit so much and baking at home is just magical (transforming the simplest ingredients into something comforting and delightful can make your day -and everything else- worthwhile), I want to entice you this time, eaters and readers, with a quick, easy and delicious Galette de Mûres (Blackberry Galette).

(Makes a 25 cm Galette)

For the flake pastry dough

  • 2 cups of flour (the best quality you can get)
  • 1 pinch of salt
  • 3/4  cup of unsalted butter, plus 3 tablespoons cut into cubes
  • 3/8 cup of ice water

For the blackberry filling

  • 2 cups of blackberries (or blueberries, raspberries, strawberries, and just about any berry you can find)
  • 1 tablespoon of lemon juice
  • 1/8 cup of sugar (or twice the amount if you’re dealing with south-american blackberries because they are more sour than the ones you can find elsewhere).
  • 1 1/2 tablespoons of flour
©Dominique Lemoine

©Dominique Lemoine

  1.  Put the flour and salt together and mix briefly.
  2. Add the room-temperature butter and keep mixing until you get a dry mixture with small farineaceous crumbs.
  3. Pour the ice water over the mixture and work it until the dough starts to come together.
  4. Put the dough on a lightly floured surface (so it won’t stick) and roll it out until you get a round, even, thin disk.
  5.  Place the berries in a bowl and toss them together with the lemon juice, the sugar and the flour.
  6. Place the mixture on the center of the dough disk,  leaving a few centimeters around the edges.
  7. Fold the edges over the blackberry filling, making loose ruffles or pleats.
  8. Preheat the oven to 220°C (430°F).
  9. Put the galette on baking paper on a baking sheet and leave it in the oven for about 25 minutes. The galette is ready when the filling is bubbling and the pastry is golden brown.
Galette de mûres, sliced and fresh, right out of the oven. ©Dominique Lemoine

Galette de mûres, sliced and fresh, right out of the oven. ©Dominique Lemoine

Serve it while it’s still fresh and warm, and sprinkle the top with refined sugar so it will look more yummy. Have it with a good cup of real tea (loose leaves, not bags) or fresh ground coffee.

 

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