Great-Grandma Sylvia's Blackberry And Almond Galette

Name: Great-Grandma Sylvia's Blackberry and Almond Galette (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: Holiday
Ingredients: 1 1/4 cups All-Purpose Flour; 1/2 cup Cold Unsalted Butter-cut into cubes; 1/4 cup Ice Water; 1 tbsp Granulated Sugar; 1/4 tsp Salt; 4 cups Blackberries; 1/2 cup Granulated Sugar; 2 tbsp Almond Extract; 1 tbsp Lemon Juice; 2 tbsp Almond Flour; 1 Egg; 1 tbsp Milk; 2 tbsp Sliced Almonds; 1 tbsp Turbinado Sugar

⏱1h

👥8

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A rustic and comforting galette filled with sweet blackberries and a simple almond filling. This version uses readily available ingredients and straightforward techniques.

1 1/4 cups All-Purpose Flour

1/2 cup Cold Unsalted Butter-cut into cubes

1/4 cup Ice Water

1 tbsp Granulated Sugar

1/4 tsp Salt

See all 14 ingredients ↓

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⏱1h

👥8

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A rustic and comforting galette filled with sweet blackberries and a simple almond filling. This version uses readily available ingredients and straightforward techniques.

#Dessert #Fruit #Galette #Blackberry #Almond

Instructions

Prepare the Crust: In a large bowl, whisk together the All-Purpose Flour, Granulated Sugar, and Salt. Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Ice Water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, gently combine the Blackberries, Granulated Sugar, Almond Extract, Lemon Juice, and Almond Flour.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Transfer the dough to a baking sheet lined with parchment paper. Pour the Filling into the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as you go. In a small bowl, whisk together the Egg and Milk to create the Egg Wash. Brush the crust with the Egg Wash.
Sprinkle the crust with Sliced Almonds and Turbinado Sugar. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Ingredients

Crust
1 1/4 cups 156 g All-Purpose Flour
1/2 cup 113 g Cold Unsalted Butter-cut into cubes
1/4 cup 60 mL Ice Water
1 tbsp 15 mL Granulated Sugar
1/4 tsp 1.25 mL Salt
Filling
4 cups 480 g Blackberries
1/2 cup 100 g Granulated Sugar
2 tbsp 30 mL Almond Extract
1 tbsp 15 mL Lemon Juice
2 tbsp 15 g Almond Flour
Egg Wash
1 50 g Egg
1 tbsp 15 mL Milk
Topping
2 tbsp 15 g Sliced Almonds
1 tbsp 12 g Turbinado Sugar

Equipment

Large Bowl
Pastry Blender
Plastic Wrap
Rolling Pin
Baking Sheet
Parchment Paper
Whisk

Instructions

Prepare the Crust: In a large bowl, whisk together the All-Purpose Flour, Granulated Sugar, and Salt. Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add the Ice Water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large bowl, gently combine the Blackberries, Granulated Sugar, Almond Extract, Lemon Juice, and Almond Flour.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Transfer the dough to a baking sheet lined with parchment paper. Pour the Filling into the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the filling, pleating as you go. In a small bowl, whisk together the Egg and Milk to create the Egg Wash. Brush the crust with the Egg Wash.
Sprinkle the crust with Sliced Almonds and Turbinado Sugar. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition per serving

Calories 350