9/19/2023 0 Comments Freeform blueberry tart![]() Then, cut them along with the skin into thin slices. Transfer dough with the bottom parchment to a prepared baking sheet. You should get an imperfect pastry circle of 10 inches (26 cm). Take the pastry from the refrigerator and, using a rolling pin, roll dough out between two sheets of parchment paper to the thickness of 3 to 4 mm. Preheat the oven to 355 degrees F/ 180 degrees C. ![]() Place it in a small bowl, cover it with a piece of plastic wrap, and refrigerate it for 30 minutes. Turn the galette dough onto a lightly floured surface and knead with your hands to obtain a smooth dough ball. Pour ice water and knead the pastry for 2 to 3 minutes till the dough begins to hold (photo 2). Place flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix at low speed.Īdd the cold butter, cut into small cubes, and mix for 1 to 2 minutes (photo 1).Īdd the egg yolk to the flour mixture and combine for about 20 seconds until the texture resembles coarse-grained sand. To make the shortcrust pastry, sift flour with a flour sifter in a large bowl. Almonds: use chopped or flaked almonds to add texture and crunchiness to the galette.Almond flour prevents the crust from becoming soggy.Or alternatively, use only blueberry filling. If you prefer, you can omit blueberries and make a galette with only one kind of stone fruit, such as peaches, nectarines, or apricots. You can swap blueberries with blackberries or raspberries if desired. Blueberries beautifully add contrast against the buttery crust and peaches.You will need 4 medium-sized or 3 large peaches. Please, choose firm but ripe peaches for baking. Fresh peaches are the stars of this rustic-looking galette.Another way to get ice water is to keep it in the refrigerator until ready to use. Ice-cold water: Add a couple of ice cubes to ¼ cup (60 ml) of water to get ice water.Egg yolk: separate the egg yolk from the egg white using an egg separator.Salt enhances the flavors of the galette.Sugar: use granulated sugar or caster sugar to make the crust and golden brown sugar to sprinkle the assembled galette.Make sure the butter is cold - not at room temperature! Butter: the recipe calls for unsalted butter.Flour: use all-purpose flour to make the shortcrust pastry.I recommend making the recipe as written for the best results. Find the recipe card below for exact amounts and detailed instructions. ![]() Here is a quick overview of what ingredients you will need.
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