Apple and Blackberry Galette
Total 4 hours and 20 minutes (includes resting and cooling time)
Active 30 mins
Makes 4 to 6 servings
A galette is one of the simplest desserts you can make. While it might sound like a fancy treat, it’s really just a free-form pie, and you can make it with any fruit you have available. I particularly like making galettes with Golden Delicious apples that grow in the orchards my grandparents and great-grandparents planted around the ranch. For this version, I also added blackberries, which are a real treat for us and add a nice contrast to the apples. The combination is as beautiful as it is flavorful.
TIP: You can make the crust for the galette a day ahead of time and keep it in the refrigerator until you’re ready to use it. When you prepare the fruit, taste it before you add the sugar; if your apples are really sweet, you won’t need as much.
Ingredients
Crust:
Filling:
Directions
- Make the crust: Put the flour, butter, granulated sugar, and salt into a food processor and pulse the mixture until the butter pieces are the size of beads. (Don’t run the food processor for more than a couple seconds at a time or the mixture will heat up and the butter will start to melt.) Drizzle in the ice water, pulsing the mixture occasionally, and stop when the mixture is just moist enough that it will hold together when you pinch it.
- Turn the dough out onto a clean counter and press it together into a round disk, about 1 inch thick. (The rounder the disk, the easier it will be to roll out later.) Wrap the disk in plastic wrap and let it sit in the refrigerator to rest for at least 2 hours.
- Preheat the oven to 375°F. Remove the dough from the refrigerator and slowly roll it into a circle about 14 inches wide and 1/8 inch thick. Use a paring knife to trim the edges so that you have a relatively uniform circle. Put the crust on a parchment-lined baking sheet and put it back in the refrigerator.
- Make the filling: Meanwhile, peel the apples, core them, and slice them into a medium bowl. Squeeze the lemon, add the juice (about 2 tablespoons) to the apples along with 2 tablespoons of the sugar (see Cook’s Note), and mix well.Put the blackberries and the remaining 1 tablespoon sugar into a smaller bowl and mix well.
- Remove the crust from the refrigerator and arrange the apple slices in a sun or star pattern, starting at the center of the dough and working your way out; leave 2 to 3 inches of uncovered crust all around the filling. Dot the sun with the blackberries.
- Fold the edges of the crust over the filling, a little bit at a time, working your way around the outside of the galette. Beat the egg yolk in a small bowl and brush it onto the crust (to give it some shine) and dust the crust with raw sugar.
- Bake the galette until the crust is golden and the fruit is well cooked, 40 to 50 minutes. Remove the galette from the oven and let it cool to room temperature before serving.
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