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Streusel-topped Berry Galette*

Streusel-topped Berry Galette*

*Canadian Living, July 2012

Filling: (Any of these fruits can be used as the filling)

Strawberry

  • 3.5-4 cups chopped strawberries (fresh or frozen)
  • 2/3 cup strawberry jam
  • 1/4 cup sugar
  • 1/4 cup cornstarch

Saskatoon

  • 3.5-4 cups saskatoons (fresh or frozen)
  • 2/3 cup apple jelly
  • 1/4 cup sugar
  • 1/4 cup cornstarch

Raspberry

  • 3.5-4 cups raspberries (fresh or frozen)
  • 2/3 cup raspberry jam
  • 1/4 cup sugar
  • 1/4 cup cornstarch

Mix together jam, sugar, cornstarch; toss strawberries in jam mixture and set aside

  • 1/4 cup ground almonds
  • 1 egg yolk (optional)
  • 2 tsp coarse sugar (optional)

Pastry:

  • 2.5 cups all purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 3/4 cup cold butter (or cold tenderflake)
  • 3/4 cup ice water (approximate)

In a bowl or food processer, mix together flour, sugar and salt. Cut in butter (using pastry blender) until in large crumbs. Drizzle with water, tossing with fork until dough comes together.

Wrap pastry, refrigerate for 1 hour.

Almond Streusel:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup cold butter, cubed
  • 1/3 cup sliced almonds

In a bowl, stir flour with sugar. Using fingers rub in butter until crumbly. Stir in almond slices.

Method:

On a large piece of parchment paper, roll out dough to a 17 inch (or so) circle. Transfer dough and paper to a large baking sheet. Sprinkle with ¼ cup ground almonds mixture. Be sure to leave a 3 inch border.  Scrape berry mixture onto almonds.

Fold the 3 inch border pastry up, to get a nice edge. Your pastry circle should be about 12 inches. Trim excess parchment.  Sprinkle streusel over the berries.

Optional: Mix the egg yolk and 2 tsp water; brush on folded pastry edge. Sprinkle with coarse sugar.

Bake at 375°F until golden; 50-60 minutes. (If using frozen berries, increase cook time.) Let cool on pan.

 

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