Berry my heart in a galette

There is so much to be said for simple food. This scrumptious galette took no more than 20 minutes to make, not counting the time I left it in the refrigerator to rest. The crust is crisp, flaky, and of course, buttery, and the berrys are tender, succulent, and sweet.

I think I started making this pie about 8 years ago and I’ve not changed my recipe at all, though I have changed my technique. Before I owned a food processor I used my mixer to create the dough. It did a good job but once I switched to the food processor I realized it was a much better machine for the task. Its quick, sharp bade cuts the cold butter better and the results are flakier and butterier. The recipe came from Baking with Julia, by Julia Child and Dorie Greenspan and it is perfection. I do enjoy a typical american pie with a top and bottom crust cooked in a pie pan but the crust is usually soggy, at least on the bottom. Since you only have one crust to roll out it is so much quicker and because it bakes on a cookie sheet it gets that toothsome, delicious crust I always crave. Right before I put it in the oven I brush it down with cold water and sprinkle it with sugar…I love sugar.

Here’s the recipe for an apple galette.

15 April 2008 | baking, food, fruit and nuts, sweets | Comments