11/21/2023 0 Comments Rustic rhubarb strawberry tart recipe(This irregularity makes the baked crust flaky!) Working quickly so as not to warm the butter too much, pour 3/4 of water over dough, while tossing dough with your hands or a fork. Work the butter into flour mixture, using a pastry blender or your fingers (I always use my fingers), until dough becomes a mixture of well-blended flour and butter, and larger, unincorporated pieces of butter. Roadmap: First prepare the dough, chill for at least an hour, roll out, assemble fruit, then bake.ĭough: Mix together flour, salt and sugar in a medium bowl. (85 gr) cold butter, cut into small cubesĤ smallish rhubarb stalks, sliced on a diagonal in 2 inch (5 cm) pieces Apricots and small plums can simply be halved, pits removed.ġ cup (126 gr) whole spelt flour (or all-purpose flour)Ħ Tbsp. For fruit other than berries, cut into 1/3 inch (.8 cm) thick slices, a little thinner for apples. For a fuss-free dessert, consider leaving skins on apples, pears and stone fruit. For example, berries, rhubarb and apricots give off a good amount of liquid, so the middle layer in the recipe is needed to absorb the juice. Consider how much juice the fruit will give off and the amount of sugar needed. Aim for approximately 1 1/2 pounds (689 gr) of fruit for one galette. Notes: Any fruit can be a filling for a galette. But as noted below, almost any seasonal fruit can be used. I like the sweet-sour blend as the strawberries cut through the tart rhubarb. Rhubarb and strawberries are still hanging on at our farmer's market. Probably because it comes together easily, it's hard to mess up, and it's so good. There's something about making a galette dough like the one in the recipe below that makes me feel very resourceful, accomplished, and efficient. But it's often the simple things - like slowing down to eat, without multi-tasking getting enough sleep tuning into our body, our emotions - that we're challenged to apply consistently in our lives because we underestimate their value!Īll that to say, even though I have no intention to spend all day in the kitchen, there are several meal components I get deep gratification from making a robustly-spiced dahl, a feed-me-for-days lentil salad, an assertive vinaigrette, a verdant green sauce, and yes, this galette dough. I'm very aware that this is the simplest of concepts. To really savor food - to appreciate both the satisfaction and nourishment it contributes to daily life - we have to be willing to spend time with it to put thought into what we want to cook, where we purchase it, and to carve out time to prepare and eat it. But I am very passionate about how we all benefit from being connected with our food. If you've followed for a while, you know I don't necessarily love fussing about in the kitchen. If you don't like the fuss of baking projects, or even if you do, but you also appreciate simple elegance to highlight the best of the season's fruit, then this is your recipe. ![]() Dust with powdered sugar before serving.This rustic, free-form tart is easily one of my favorite desserts to bake. Remove from the oven and let cool for 10 minutes. Spoon the strawberry mixture onto the center of the dough, leaving about 2 inches of dough around the edges.įold the edges of the dough up and over the strawberries, pleating as necessary.īrush the edges of the dough with the beaten egg wash.īake in the preheated oven for 25-30 minutes or until the crust is golden brown and the strawberries are bubbling. ![]() ![]() Transfer the rolled-out dough to a baking sheet lined with parchment paper. On a lightly floured surface, roll out the chilled dough into a circle, about ¼ inch thick. In a separate bowl, combine the sliced strawberries, cornstarch, granulated sugar, and lemon juice. Wrap in plastic wrap and refrigerate for 30 minutes. Shape the dough into a ball and flatten into a disk. Gradually add the ice water and mix until the dough comes together. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. In a large bowl, whisk together the flour, sugar, and salt.Īdd the cold cubed butter to the flour mixture.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |