Don't tell me you don't want to eat this...
I found this recipe on one of my all time favorite food blogs, Tartelette.
It looked so delicious that I just had to try it for myself.
I was able to use the photos for my Still Life Photography class.
I was able to use the photos for my Still Life Photography class.
The recipe calls for Golden Raspberries but I couldn't find them anywhere so I replaced
them with Blackberries.
Tasted just as good!
They were extremely sweet, so I'd suggest pairing them with a
large helping of ice cream (or whipped cream).
Tartelette has great recipes, and if you don't like to cook, you should at least go look at the photos.
You've never seen such beautiful food!
(my photos are just an attempt to copy her great style...)
(my photos are just an attempt to copy her great style...)
Mixed Berries Galettes:
Makes three 6-inch galettes (enough for 6 to 8 people depending on size)
Ingredients:
For the crust:
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 stick cold butter1/4 cup cold milk beaten with 1 egg yolk
For the filling:
1 cup each raspberries, golden raspberries, strawberries (hulled and cut small), blueberries
Ingredients:
For the crust:
1 1/2 cup all purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 stick cold butter1/4 cup cold milk beaten with 1 egg yolk
For the filling:
1 cup each raspberries, golden raspberries, strawberries (hulled and cut small), blueberries
juice and zest of one lemon
1 tablespoon cornstarch or arrowroot
1/4 cup honey
Directions:
Prepare the crust:
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and sugar until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Gradually, stream in the cold mil & egg yolk mixture until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Preheat the oven to 350F and position a rack in the center.
Prepare the filling:
In a large bowl, combine all the berries with the lemon zest and juice, cornstarch (or arrowroot) and honey. Fold gently until everything is incorporated. Let stand while you roll the crust.
On a large surface area, well floured, roll out the pastry dough to 1/8-inch thick and cut out three 8-inch circles from it. Transfer right away to a baking sheet lined with parchment paper. Mound half the fruit filling on one circle and repeat with the other one going close but not all the way to the edge. Leave a 2-inch border of pastry all around. Gather the edges of the pastry dough, pleating as you go with your fingertips (don't worry about being even - these are free form. Imperfections are wonderful anyways...). Bake for about 40 to 50 minutes or until the galettes are golden brown
Recipe Credit: Helen Dujardin; Tartelette Blog
1 tablespoon cornstarch or arrowroot
1/4 cup honey
Directions:
Prepare the crust:
In the bowl of a food processor, (or follow the same instructions if doing by hand), pulse together the flour, salt and sugar until incorporated. Add the butter and pulse until the butter resembles small peas and is evenly incorporated. Gradually, stream in the cold mil & egg yolk mixture until the flour just comes together. Turn the mixture out onto your work surface and form into a 2-inch thick, round disk. Wrap with plastic wrap and refrigerate at least 30 minutes (or overnight) before rolling out.
Preheat the oven to 350F and position a rack in the center.
Prepare the filling:
In a large bowl, combine all the berries with the lemon zest and juice, cornstarch (or arrowroot) and honey. Fold gently until everything is incorporated. Let stand while you roll the crust.
On a large surface area, well floured, roll out the pastry dough to 1/8-inch thick and cut out three 8-inch circles from it. Transfer right away to a baking sheet lined with parchment paper. Mound half the fruit filling on one circle and repeat with the other one going close but not all the way to the edge. Leave a 2-inch border of pastry all around. Gather the edges of the pastry dough, pleating as you go with your fingertips (don't worry about being even - these are free form. Imperfections are wonderful anyways...). Bake for about 40 to 50 minutes or until the galettes are golden brown
Recipe Credit: Helen Dujardin; Tartelette Blog
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