Continue kneading the mixture with your hands to work in the rest of the flour. Add the water and stir with a spoon or silicone spatula to mix.With your fingers, smash each butter cube flat.Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat.
Add the flour, sugar, and salt to a mixing bowl and whisk together. Then you just need to decide if you need a scoop of ice cream alongside or not. Then fold up the edges to hold in the berries and give the crust a brush of simple egg wash.Īnd then it goes into the oven where the blueberries slump into deep, dark purple-blue puddles with a just perfectly gelled consistency, so that even if some of the fruit bubbles over the side of the crust, you don’t need to worry about soggy bottoms on your galette. Then all that’s left to do is pull the chilled dough from the refrigerator and pile the blueberry filling onto the middle. (In the summer in Chicago I seek out Klug farm blueberries at the Green City Market because I think they sprinkle them with fairy dust or something to make them extra delicious). It’s a great way to let blueberries shine.Įspecially if you have really good ones.
A little bit or cinnamon or coriander or a grating of lemon zest would all work nicely. You can add spices or extra flavors here if you like. Then you toss the blueberries with some sugar and tapioca starch. Then give them a quick rinse in cold water. Just pick them over to remove any errant stems or leaves or that may still be attached and toss out any shrivelled berries. One nice thing about baking with blueberries is that prepping them is incredibly simple. While the rolled out crust hangs out in the refrigerator, you can make your filling. Then you chill the flat dough on a parchment lined baking sheet for a couple of hours. If your kitchen is very warm and the butter starts getting really soft, you may need to stick the dough in the refrigerator for about 10 minutes before rolling it out. (It’s a trick I use in these orange cardamom cookies, too). Then add the water, give it a stir, and knead in the flour the rest of the way.Īnd you roll out the dough right away, before chilling it, which is much easier and more efficient than rolling out dough that’s cold from the refrigerator. You toss cubes of cold butter with the dry ingredients and then smash the butter with your fingers. It only has flour, butter, a tiny bit of sugar and salt, water, and it doesn’t require any special equipment. It’s adapted from Stella Parks’ version in her wonderful book, BraveTart: Iconic American Desserts.
I’ve frozen the butter and broken out the food processor and added things like vodka and vinegar at the recommendation of various bakers.īut my go-to pie crust these days is the simplest one. I’ve gone through various phases with pie crust recipes. (Kinda like with these strawberry rhubarb turnovers.)Īnd when you have a gorgeous flaky, buttery crust like this one, more of it is a good thing.
#Freeform blueberry tart full#
It’s also that because there’s no pan to hold up the sides, you can’t stuff them so full of fruit and you end up with a pretty much perfect ratio of flaky crust to filling. You can see that a galette was made by hand.īut it’s not just the aesthetics of galettes that make them favorites. And somehow that imperfection makes them look prettier to me. They’re rustic and are seldom perfectly symmetrical. Galettes are pretty much my favorite form of pie.
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