Blueberry Cardamom Galette скачать в хорошем качестве

Blueberry Cardamom Galette

Thanks for watching. Hit the like button if you enjoyed this video and make sure to subscribe for more cooking and all things food videos! Subscribe to Amanda’s Channel: http://bit.ly/2dZcaoZ Follow Amanda Instagram:   / amandafrederickson   Like Amanda on Facebook:   / amanda.p.frederickson   Check out my Website: www.amandafrederickson.com Blueberry Cardamom Galette For the pie dough: 1 1/4 cup all purpose flour 1 Tbs. granulated sugar 1 tsp. salt 1 stick cold unsalted butter, cut into cubes 3 to 4 Tbs. ice cold water For the blueberry filling: 1lb fresh blueberries (about 3 to 4 cups) 1/2 cup granulated sugar 1 Tbs. lemon zest 2 Tbs. lemon juice 1/4 tsp. cardamom 2 Tbs. cornstarch pinch of salt 1 egg mixed with 1 tbs. half and half or water turbinado sugar In a food processor pulse to combine the flour and salt. Add butter and pulse another 10 times or until the butter is the size of peas. With the motor running slowly add the water and continue for another 20 seconds or so until the dough has come together. Place dough on a well floured surface and form into a disk shape. Roll out dough until about 1/8 " thick and about 12" in diameter. Refrigerate for at least 30 minutes. Pre-heat oven to 375°F. In a medium bowl, stir to combine the blueberries, sugar, lemon zest, lemon juice, cardamom, cornstarch and pinch of salt. Carefully place the blueberry mixture in the center of the rolled out pie dough leaving a 2 inch border. Gently fold the dough partially over the blueberry mixture pleating the dough. Brush the dough with the egg wash mixture then sprinkle with turbinado sugar. Bake galette for about 40 to 45 minutes or until the crust is golden brown and the filling is bubbling. Let cool for at least 30 minutes before serving.