Berry Galette is the Perfect Treat for the End of Summer | Bake Along w/ Anna Olson скачать в хорошем качестве

Berry Galette is the Perfect Treat for the End of Summer | Bake Along w/ Anna Olson

(With a bonus pie dough recipe!) Sometimes called 'bumbleberry', berry galette is delicious dessert using a mix of berries, and the choice of fruit is yours! I list below the berry mix I used in the video, but any blend of berries with a total volume of 7 cups (1.75 L) would work. A galette is simply a single-crust, free-form tart. You don’t even need to own a pie plate to make this – it’s rustic yet polished-looking at the same time. -------- Makes 1 12-inch (30 cm) galette Serves 8 to 10 -------- • Ingredients • 3 cups (450 g) fresh blueberries 2 cups (300 g) sliced strawberries 1 cup (150 g) fresh blackberries 1 cup (140 g) fresh black mulberries 6 Tbsp (75 g) granulated sugar 2 Tbsp (20 g) cornstarch Pinch ground cinnamon ½ recipe (1 disc) Anna’s Pie Dough, chilled (see the recipe below) 1 egg mixed with 2 Tbsp (30 mL) water, for brushing Turbinado sugar, for sprinkling You might also want to combine with my essential Vanilla Ice Cream recipe, available here:    • Anna Olson's ESSENTIAL Ice Cream Recipe   -------- • Directions • 1. Preheat the oven to 375 °F (190 °C) and line a baking tray with parchment paper. 2. Measure the berries into a large bowl. In a separate bowl, stir the sugar, cornstarch and cinnamon together and stir this into the berries, coating them well. Set aside. 3. On a lightly floured surface, roll out pastry into a circle 12 to 14 inches(30 to 35 cm) across. Slide the dough onto prepared baking tray and spoon berries into center, piling them up high. Fold the pastry over berries in 6 folds, one overlapping another. Brush the pastry with eggwash and sprinkle with Turbinado sugar. Bake for about 40 minutes, until crust is a rich brown and filling is bubbling. Cool for 30 minutes before slicing. Side Note: A galette, in its truest definition, actually refers to a French buckwheat crepe that usually has a savoury filling such as ham and cheese folded inside it. The folding is the only part of the original that has made it to what we now know. -------- • Anna's Pie Dough • Makes enough pastry for one double-crust pie 2½ cups (375 g) all-purpose flour 1 Tbsp (12 g) granulated sugar 1 tsp fine sea salt 3 Tbsp (45 mL) vegetable oil 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold) ¼ cup (60 mL) cool water 2 tsp white vinegar or fresh lemon juice • Directions • 1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly. TIP: Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes. 2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible. TIP: I have found that working with cool—but not ice-cold—butter is easiest. Pull your butter from the fridge about 30 minutes before making your dough and it will cut into the flour quickly and more evenly. The exception is if you make this recipe in a food processor, in which case cold butter is best. 3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. TIP: While butter is ideal, if you prefer to use vegetable shortening, omit the oil and increase the added water to 7 Tbsp (105 mL). This balances the fat-to-water ratio, since butter is 80% fat and shortening is 100% fat.