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Everyone just has to check out all the wonderful Galettes here at TWD and see how a real galette is actually done. Really. . .I am not afraid to admit that I have blundered this time =D. Also, thank you Michelle from Michelle in Colorado Springs for selecting …
Summer Fruit Galette on pages 366 - 367 of Dorie Greenspan's cookbook "Baking from my home to yours". Delicious smelling dessert. I haven't tried mine yet, simply because it is still bubbling, fresh from the oven.
Aaahhhh! I am having a really hectic week! Holy
The tart crust is super simple and also delicious:
1/2 c. sugar
2 c. all-purpose flour
1/4 t. salt
1 c. butter (2 sticks) chilled and cut into small pieces
4 T. ice water
Directions:
In a food processor fitted with a metal blade, pulse together 1/2 c. of the sugar with the flour and salt. Add the butter and pulse 3 to 5 times, until mixture is crumbly. Pour the water through the feed tube. 1 Tablespoon at a time, and pulse until the dough begins to hold together. Remove the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. (If you are in a
The dough is in the refrigerator while I continue to work on dinner. What a mess I feel like I have gotten myself into. Yeesh!
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Dorie asks that the dough gets rolled 1/8th inch thick and cut into a 13 inch circle. Then make another circle within that is about 9-inches. The jam and fruit will fill the 9-inch area.
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I really do love the graham cracker crumb tip for absorbing excess liquid. The crust does stay much more flaky. Dorie is the first person I have ever heard of that uses this trick. I love the color of my seedless blackberry jam BUT I am dashing around the kitchen like a mad woman, trying to get this done on a Tuesday evening after work. Nothing is pretty.
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Did I mention the aroma drifting from the galette is wonderful? I did feel good using my canned fruit but I am still worried about mushy texture. I will have to let everyone know if the galette was affected too much in a negative way. . .aside from the kitchen being to warm and me not chilling the dough long enough BUT I did it! High five me and everyone in the TWD group that made the recipe. . .Yay! us.
Dorie asks that the dough gets rolled 1/8th inch thick and cut into a 13 inch circle. Then make another circle within that is about 9-inches. The jam and fruit will fill the 9-inch area.
I really do love the graham cracker crumb tip for absorbing excess liquid. The crust does stay much more flaky. Dorie is the first person I have ever heard of that uses this trick. I love the color of my seedless blackberry jam BUT I am dashing around the kitchen like a mad woman, trying to get this done on a Tuesday evening after work. Nothing is pretty.
Did I mention the aroma drifting from the galette is wonderful? I did feel good using my canned fruit but I am still worried about mushy texture. I will have to let everyone know if the galette was affected too much in a negative way. . .aside from the kitchen being to warm and me not chilling the dough long enough BUT I did it! High five me and everyone in the TWD group that made the recipe. . .Yay! us.