Todd has been busy picking blackberries these past few days. They are coming fast and furious now! Its a good thing we like them. I do try to freeze as many as I can for winter crumbles and such, but I also like to bake Todd a few tasty desserts with them as well!
Nothing could be easier than this Easy Blackberry Galette Recipe! It has to be one of the quickest, simplest things to make, and its really delicious and tasty when done.
You can make your own pastry for it if you wish. I highly recommend my Butter and Lard pastry. It is what I like to use for all of my pies and pastries, sweet and savoury.
I also keep ready made all butter short crust pastry in the freezer for use in last minute desserts such as this galette, which makes it even quicker and easier, literally totally NON-FAFF!
Just unroll it, and place it on a baking sheet lined with baking paper . . .
Pile your picked and cleaned fresh berries in the middle. I can't speak for using frozen ones for this as I have never done so. Frozen ones probably give off more juice and would take longer to cook.
You might think it is too many berries, but they shrink when they are cooking and even though you think you have lots, you will end up with a few empty spots, but that's okay. Still tastes marvelous.
You fold the edge of the pastry up over the berries all around the outsides, overlapping it a bit in the corners (my favorite bit!). Sprinkle some sugar over the blackberries, only 2 TBS, and bake . . . I like to brush the edges with a bit of milk and sprinkle on some demerara sugar for a bit of a crunch.
And I like to dust the finished galette with icing sugar . . . its so very pretty . . . it reminds me of lace petticoats . . .
The corner pieces are my favorite bits because I love pastry and I am a glutton . . .
Blackberries were not something we got to eat very much when I was a child. They made my mother cringe. They always made her think of large black ants. She could not bring herself to touch or eat them . . .
Thankfully I have no such problem with them. I quite simply love them. Raw. Cooked. Baked in pies or crumbles. Made into jams and jellies. Yes, I love them a great deal!
When we lived in Meaford, Ontario, we lived in an old farmhouse outside of town on the county line. We were surrounded by apple orchards, some in production and some gone wild, and woodlands filled with wild blackberries.
I have fond memories of picking the with my sister one weekend when she had come up for a visit. I made jars and jars of blackberry jelly that year. Oh it was sooooo good! Best part was getting to do it all with my sister.
Top Tip - when brambling (blackberry picking) wear gloves and long sleeves! That way you don't get as scratched up!
Also if you are picking wild brambles, soak them in salted water for about 10 minutes prior to using. Wild blackberries can have quite a few grubs in them, so this helps to get rid of them. They die and float to the top of the water so you can easily scoop them out.
Todd loves his galette with plenty of rich double cream for pouring . . .
Drizzled down over top of the warm galette . . . forming rich little rivulets in between the berries . . .
Turning pink in places . . . .
staining your hands, the plate, and your teeth . . .
There is no finer dessert to start off the month of September. Truly not . . . .
Yield: Makes 6 servings
Author: Marie Rayner
Easy Blackberry Galette
Quick and easy especially if you use a ready-made crust. A delicious autumn dessert served warm with pouring cream or vanilla ice cream.ingredients:
- 1 sheet of ready roll all butter short crust pastry
- 600g fresh blackberries (4 generous cups)
- 2 TBS sugar
- a bit of milk for brushing
- demerara sugar for sprinkling
instructions:
How to cook Easy Blackberry Galette
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking paper.
- Pick and clean the blackberries. Place them onto the sheet of pastry, leaving a 2 inch clean edge all around. Sprinkle with the sugar. (Taste your berries, if they are tart you may need a bit more.) Fold the edges of the pastry up over the berries all the way around. Brush the edges with milk. Sprinkle the pastry edge with demerara sugar.
- Bake for 40 to 45 minutes, until crisp and golden brown. Cut into rectangles to serve along with your desired accompaniment. Delicious!
Todd was in heaven. I thought it would slow him down with the berry picking for a day or two, but he was back out there again today. I guess instead of slowing him down, it inspired him to pick even more!
Up Tomorrow: Crispy Herbed Potato Rosettes
A flight of fancy on my part . . .
