Saskatoon Berry Galette

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Saskatoon Berry Galette

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Ingredients

Adjust Servings:
4 cups Saskatoon Berries can substitute for other berries
1/4 cup Water
2 tbsp Lemon Juice
3/4 cup Caster Sugar
3 tbsp Cornstarch
1 packet All Butter Puff Pastry
for dusting Caster Sugar
for dusting Cinnamon

A giant puff pastry jam tart. Delicious!

Cuisine:

Ingredients

Directions

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OMG! This is awesome. Saskatoon Berry Galette is like a giant jam tart, lovely flaky puff pastry with a gooey berry mixture in the middle.

I found this recipe on the ‘A Pretty Life‘ blog. Jo-Anna’s uses her mum’s Saskatoon Berry Pie filling which is a mixture of Saskatoon berries and blueberries. Saskatoon berries are similar to blueberries but apparently they have a ‘wilder flavour’.

I could not find Saskatoon berries and given that blueberries are not universally popular in this family, I used mixed berries instead.

The recipe itself is super easy, make the jammy berry mixture, roll out some puff pastry, splodge the berries in the middle, fold over the edges and bung in the oven for 40 minutes. It looks and tastes amazing and requires very little effort, especially if you go for the more rustic look.

A quarter of the galette went at the kids tea tonight, I am hoping it will last two days, but no guarantee.

 

Steps

1
Done

Preheat the oven to 230 C

2
Done

In a saucepan, mix together the berries, water and lemon juice and simmer for 10 minutes over low-medium heat.

3
Done

In a separate bowl, mix together the sugar and cornstarch.

4
Done

Then add the sugar/flour mix to the berries and combine.

5
Done

Simmer until the mixture slightly thickens. Then set aside to cool.

6
Done

Line a cookie sheet, with a piece of parchment paper. Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn't have to be perfect, this is a rustic pie remember!

7
Done

Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don't add it all.

8
Done

Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed. You'll have to move quick because the filling is liquid-y.

9
Done

Sprinkle cinnamon and sugar on to the pastry.

10
Done

Place the galette into the oven, then immediately TURN DOWN the heat to 190 C. Bake for 40 minutes, or until the pastry is golden brown.

11
Done

When the galette is done baking, remove it from the oven. Let your galette sit for about 10 minutes before serving. Serve slightly warm with ice cream or whipping cream!

Zoe Negus

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