Blackberries are called ‘Brambles’ in the UK and are one of the last summer fruits, in peak season right up until early Autumn. This blackberry galette is the simplest way to make a tart from the bountiful blackberries at this time of year. Galettes are the perfect quick dessert option as they are a DIY tart that is pretty fail-safe, and the more rustic the better!
Blackberries, or brambles, whatever you prefer to call them, are full off berry goodness, high in minerals and vitamins – notably magnesium and potassium. They are also a really good source of dietary fibre and Vitamin C. If you’re feeling a winter flu coming on, it’s said that blackberries can be a useful tonic and resistance to cold season bugs as they are packed with antioxidants.
For the pastry
- 250g plain flour
- 150g (5½oz) cold butter, cut into cubes
- 30g soft light-brown sugar
- 1 egg
For the filling
- 200g blackberries
- 100g ground almonds
- 1 large eating apple, braeburn works best here
- juice of 1/2 a lemon and zest of the lemon
- 30g light brown sugar
- 1 egg, beaten
- 4 tbsp granulated sugar
1. Rub the butter into the flour, sugar and a pinch of salt until it’s reduced to small pea-sized lumps. Add the egg and bring the mixture together, if it’s still a little flaky and hard to manage, add in a teaspoon or two of very cold water but be careful not to make it overly wet. Press into a ball, flatten to a dic and wrap in clingfilm before storing in the fridge for an hour.
2. Peel, core and slice the apple, placing into a bowl with the lemon juice and zest and the brown sugar. Stir to coat so that the apple slices don’t discolour.
3. Add the blackberries to the apples and gently stir.
4. Roll out the pastry to a circle of about 30cm and place on some parchment paper on a baking sheet.
5. Sprinkle the ground almonds on the base of the pastry, leaving about a 2-inch border around the outside. Place the fruit mixture evenly across the almonds and then carefully lift up the rounded edges of the pastry onto the fruit and seal. Place the galette back in the fridge or freezer for 10 more minutes to firm up. Pre-heat the oven to 170°C.
6. When ready to bake, take the galette out and brush the pastry edges with the beaten egg and sprinkle over the granulated sugar. Bake in the middle shelf of the oven for 45-60 minutes (ovens vary, so keep an eye) and when it’s ready the pastry will be golden and crisp and the fruit inside will be tender.