You know you are in one big pandemonium when you are following foodies on social media from all across the globe. That gives me immense pleasure too when I am inspired to create something brilliant in my kitchen from all the photos that I see on Instagram and Facebook. Twitter is another story; because I have confessed that we have a love-hate relationship that fails to quit. Enough ranted, this Blueberry and Apple Galette was born soon after I saw some drool worthy photos on Instagram page of fellow FIA blogger Pear Tree Diaries. I don’t know if it is because I always had a passion for baking, but the craving for all things sweet never seem to go.
It is still summer in most parts of the World. That’s what I’d like to believe because I am super jealous of people who live in a beautiful country side or get to watch Fall. Especially when you are living in Middle East, you only have the option of experiencing two weather conditions – summer and winter. Be rest assured I am not discussing about the climate here. And while it is still summer, and while it is still easy to grab some summer fruits off the market aisle, I prefer to put them to best use in baking. Although, we mostly shop for fruits in abundance to eat them raw and crisp, I get wicked at times and steal them while two boys in my house take their weekend afternoon nap.
I don’t have much content for this blog post today. And when the dish only speaks for itself, it’s rather thoughtful that I keep my words limited. This colorful round of desert is my way of slicing the apples and infusing them with rosewater and cinnamon for a certain welcoming essence; top with handful of blueberries for that bewitching stain and to bring tartness to the taste. And present it warm with a scoop of cold vanilla ice cream.
Also.
As this rustic tart gets baked in the oven, your house will be taken over by sweet rosewater and powerful cinnamon whiff as soon as you mix the two together. Be prepared.
Galette is my thing because I have realized I don’t have much patience for perfect rounds that actual tart demands and they also do not require prettily crafted edges. Alright, you can call me lazy, if you will, but the flavors of this galette are sure to remind you of all good things in life.
Recipe for Rosewater and Cinnamon infused Apple and Blueberry Galette.
Follow my favorite pastry dough recipe from Martha Stewart. Here.
Ingredients :
Serves – 4
- Pastry Dough – Half of Martha Stewart’s dough recipe
- Apples – 2 nos, peeled and sliced
- Blueberries – handful
- Brown Sugar – 2 tbsp
- Rosewater – 2 tsp or less
- Cinnamon – 1 tsp
- White Granulated Sugar – 1 tbsp
- Egg wash
Method-
Preheat the oven to 180 Degrees Celsius and line the baking tray with parchment paper. In a bowl place apples, cinnamon, brown sugar and sprinkle rose water. Be sure of not adding too much rose water or else it will make the pastry dough soggy. Give a good mix and put aside. On a kitchen top surface, sprinkle little flour and roll out the dough into a 12 inch round maintaining a thickness of about an inch or two. Transfer to the prepared baking sheet lined with parchment paper. Place apple mixture on top of the dough leaving a two inch border. Fold the border over the filling, pleating the edges as you complete the round. The center should be open. Now place blueberries on top and brush the folded crust with egg wash. Sprinkle white sugar and bake for 30-35 mins until golden brown. Remove from the oven and let stand for 5 mins. Cut into wedges and serve warm with a scoop of ice cream by the side.
