Mixed Berry Galette

This simple freeform tart is one of my favorite desserts. It does not require a tart pan and can made with any combination of berries or even stone fruit. Perfection is not what you want with this tart. The uneven edges and the small river of juice seeping from the edges is the honest homemade look that I love. I like to serve it at room temperature with homemade whipped cream. The perfect ending.

Mixed Berry Galette

5 cups berries - mixture of blackberries and blueberries

4 tablespoons sugar

1 tablespoon crème de cassis

2 tablespoons corn starch

1 recipe pâte sucrée - basic sweet  pastry dough (see below)

1 egg white, beaten

2 tablespoons turbinado sugar

Preheat oven to 425 degrees

In a large bowl mix together the sugar and corn starch. Add the cassis and berries and gently mix until thoroughly combined.  Take care not to break the delicate berries.

Roll the dough out to a 13" circle. Place the flat round dough on a sheet pan.  Pour the blackberry mixture onto the center of the dough and spread out leaving about a 2" border. Fold over the edges of the dough (making 5 folds or more, one fold at a time) and pressing lightly on the corners to gently seal the tart.  Brush the beaten egg white on the 2" dough border and then sprinkle with the turbinado sugar.  

Bake for 25 minutes until the crust is golden brown and the blackberries are lightly bubbling. 

Pâte Sucrée - Basic Sweet Pastry Dough

I use this basic dough recipe for most of my dessert tarts. This recipe makes dough for 2 tarts. The dough freezes well so it is nice to have it on hand for easy use. Defrost the dough in the refrigerator. The key to a successful and flakey crust is to work quickly and keep the dough cold. You want the butter to remain in tiny pieces throughout the dough for a flakey crust.

300 grams flour (2 cups)

¼ teaspoon salt

1 tablespoon + 1 teaspoon sugar

14 tablespoons unsalted butter - chopped

¼ cup + 2 tablespoons ice water

In a food processor add the flour, sugar and salt and pulse until combined. Add the chopped butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together.

Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.

If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.