Wednesday, May 14, 2014

Blueberry Galette

My friend told me several times that I should try this bakery at the Old Port. Every time I was down there, I would forget. Well, I decided to spend some girl time with my youngest daughter. We went to Portland for manicures. My daughter tried to talk me into taking her to her favorite restaurant but I felt it wouldn't be fair since the guys weren't with us. Instead, I took her to the bakery my friend recommended. My daughter and I picked up an almond raspberry galette, a tart, and a baguette. My daughter loves sweets so she was in heaven. Afterwards, she told her Dad that we will have to go again especially for the galette. While we were at the bakery, I saw a copy of their cookbook for sale. I decided to checked out the Standard Baking Co. Pastries cookbook from the library. For my daughter, I made the galette she loved so much. My daughter loved it even though I picked a blueberry filling. I will definitely make this dessert again and I will be purchasing the cookbook. Now, what will be the next thing we will have to try at the bakery?
Almond Blueberry Galette
1/2 cup sliced almonds
1 cup unsalted butter, softened
2 cups all purpose flour
pinch of salt
3/4 cup sugar plus more for topping
2 eggs
1 1/4 cup blueberry jam

  1. Grease a tart pan with nonstick baking spray. Set aside.
  2. In a food processor, pulse the sliced almonds until grounded. Set aside.
  3. In a mixer, mix the butter, flour, and salt until well incorporated. 
  4. Add the sugar and the ground almonds. Mix until incorporated. 
  5. Add 1 of the eggs and mix until the dough holds together.
  6. Transfer the dough onto a lightly floured surface. 
  7. Working with half the dough at a time, knead the dough about 10 times.
  8. Roll out the dough into the size of the bottom of the tart. 
  9. Carefully, wrap the rolled out dough with plastic wrap and place into the refrigerator to chill.
  10. Roll out the other half of the dough into the bottom of the tart pan.
  11. In a small bowl, lightly beat the other egg with 1 tsp of water. 
  12. Lightly, brush the outside edges of the tart with the egg wash.
  13. Spread the jam evenly inside the egg wash border.
  14. Carefully top the tart with the other rolled out dough piece.
  15. Lightly, press the dough along the edges to firmly seal the two layers over the jam layer.
  16. Brush the top of the tart with the egg wash. 
  17. Sprinkle a little sugar on top of the tart. 
  18. Place the tart in the refrigerator to chill for 10 minutes.
  19. Preheat the oven to 350 degrees F. 
  20. Bake the tart for 20 minutes. 
  21. Rotate the pan and bake for another 20 minutes or until golden brown.
Recipe adapted from the Standard Baking Company Pastries Cookbook.

One year ago....................................................I made Broccoli Cheddar Soup.
Two years ago..................................................I made Apple Cinnamon Loaves.
Did you already know..............................
-Galette is a French pastry cake.
-Galette tend to be flat, round or free forming pastries.
-In Canada, galettes tend to be more of a cookie.

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