Berry Cherry Galette & "Pop-Tarts"
Long time no bake/cook/post or anything really, but what a 'sweet' welcome.
There is really no genuine excuse to not be participating in my favorite hobby, which is obviously cooking, but between finals at school, work, and tons (and tons and tons) of traveling; finding time can be a little difficult.
But I am back (hopefully for good,) with at least one amazing recipe a week! I hope that sounds great for your tastebuds and your tummy.
I have a sweet tooth and to this date, I've never had a cavity (knock on wood please,) but let's talk about hitting two birds in one stone with this amazing recipe.
Since it is back to school season for children and grown ups alike, I decided to make homemade pop-tarts. These snacks are super flavorful, tart, and oh so delicious... and I happen to have plenty of leftover dough, so with that, I decided to make one of my favorite french desserts, a galette!
This recipe is pure magic and super easy to make. When it comes to the dough recipe, it is the same for the pop-tarts and the galette, and the best part is that it only calls for a few ingredients.
The amazing and strong flavors from the fillings balance well with this dough, and I highly recommend it for baking basic desserts.
Not only are the pictures mouthwatering, but the same effects occur in person. It was really hard to be patient and wait to take bites until I was done with the pictures.
It was my first time making both desserts but I was very excited to be able to accomplish the galette alone, and it tasted great!
Berry Cherry Pop-Tarts & Galette
yields: one dozen pop-tarts or one galette prep time: 30 minutes cook time: 30 minutes
Ingredients:
2 1/2 cups all purpose flour
1 cup cold butter, diced
3 tblsp. granulated sugar
1 tsp. butter
2 egg yolks
1/3 cup of water
1 cup blueberries
1 cup blackberries
1 cup cherries, pitted
3 lemons, juiced
3/4 cup sugar
2 tblsp. cornstarch
2 tblsp. powdered sugar
2 tblsp. bourbon
Directions:
For the dough- In a bowl, combine flour, sugar, salt, butter, and toss together gently. In a separate bowl, whisk together yolks and water then add into flour/butter mixture little at a time, kneading until dough comes together. Then place in plastic wrap and chill in the fridge for at least an hour. (this dough can be used for pop-tarts or galette, and can be stored in the fridge for up to 2 weeks)
For both recipes- Preheat oven to 350 degrees and bake for 20-25 minutes or until golden brown.
For pop-tarts- Roll it out to a rectangular size and shape that is 1/4 inch thick, then cut into desired shapes. Place bottom layer, followed by the filling, then top layer, and use a fork to seal edges together. I poked holes all over the top using a fork and brushed with an egg wash and sprinkled some sugar.
For galette- Roll it out to a rough circle shape (it doesn't have to be perfect since a galette is meant to be rustic,) add filling, then fold edges to create desired shape. Brush with egg wash and sprinkle some sugar on top as well.
Pop-tart filling- Over medium heat, cook down berries with lemon juice and sugar until jam like. For glaze, use left-over filling and flambé with the bourbon. (insert devil emoji)
Galette filling- Mix berries with juice from 2 lemons, mix in sugar and cornstarch. (yes, that's it)
The most time consuming part of this recipe is making the pop tart shapes but other than that, it's as simple as it gets. Voilà et bon appétit!
Slicing into my first homemade galette and seeing an amazingly cooked bottom and filling was satisfying, I'm sure it made grandmother so happy (she's 20x better than me at any European dessert.)
Cheers for always tuning into my posts, I hope you enjoy each bite of these snacks, and please let me know if you bake either or if you have any questions, bon appéit!
xoxo
Oliver
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