Apple and blackberry galette
Apple and blackberry galette
This type of baking is exactly what we hoped you’d do with our winter recipe guide. Take Claire’s recipes and start playing. It’s her frozen berry and apple and cinnamon galette put together, on the frangipane base from her berry pudding tart. Apples fanned into a checkerboard, frozen blackberries piled into the gaps, all of it baked dark and jammy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serves: 6-8
- Skill Level: easy
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Ingredients
- Pastry
- 1 x 445g Carême All Butter Shortcrust Pastry, defrosted
- 1 egg, lightly beaten (egg wash)
- Extra caster sugar, for sprinkling (be generous)
- Claire's frangipane base
- 75g butter, softened
- 75g caster sugar
- 75g eggs (about 1½ eggs)
- 75g almond meal
- 1½ tbsp plain flour
- Topping
- 3 medium Pink Lady apples, halved
- 400g frozen blackberries, no need to thaw
- 1 tbsp caster sugar
- 1 tbsp cornflour
- 1 tsp lemon juice
Method
- Preheat the oven to 220°C fan-forced with bottom heat (use the bread-baking function if your oven has one).
- Make the frangipane: beat the butter and caster sugar until pale and creamy. Add the eggs and mix until combined. Fold through the almond meal and plain flour until smooth.
- Unroll the pastry, leaving it on the baking paper and transfer it to a large baking tray. Use the whole sheet — no cutting, no trimming.
- Spread the frangipane evenly across the centre of the pastry, leaving a 3–4cm border.
- Slice each apple half thinly (about 3mm), keeping the slices together so each half fans naturally. Lay six apple fans across the frangipane in a checkerboard pattern.
- Toss the frozen blackberries with the caster sugar, cornflour and lemon juice. Scatter them into the gaps between the apple fans — rustic is the point.
- Fold the pastry border up and over the edge of the fruit, gently pleating as you go.
- Brush the pastry border with egg wash and sprinkle generously with caster sugar.
- Bake at 220°C fan-forced for 20 minutes, then reduce the oven to 200°C and bake for a further 15–20 minutes, until the pastry is deeply golden, the apples are tender and the berries are bubbling.
- Serve warm with vanilla ice cream or cream.
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