why make this recipe
This Blueberry and Almond Galette is a delicious dessert that brings together juicy blueberries and crunchy almonds in a flaky pastry crust. It’s simple to make and perfect for sharing with family and friends. The combination of fresh fruit and nutty flavors makes it a fantastic treat for any occasion. Plus, it pairs wonderfully with a scoop of vanilla ice cream, adding an extra touch of indulgence.
how to make Blueberry and Almond Galette
Ingredients:
- 400g blueberries
- 2 tbsp cornflour
- 1 lemon, juiced
- half tsp ground cinnamon
- 50g golden caster sugar
- 2 tbsp ground almonds
- 2 tbsp flaked almonds
- 1 egg, beaten
- 1 and a half tbsp demerara sugar
- vanilla ice cream, to serve
- 200g plain flour, plus extra for dusting
- 2 tbsp golden caster sugar
- 1 tsp vanilla bean paste
- 150g butter, cut into cubes
- 3-4 tbsp milk
Directions:
- To make the pastry, place the flour, sugar, vanilla, butter, and a pinch of salt into a food processor. Blitz until the mixture looks like fine breadcrumbs.
- Pour in 3 tablespoons of milk and pulse the mixture until it starts to come together, adding a bit more milk if needed.
- Form the dough into a ball, then flatten it into a disc. Wrap it well and chill in the fridge for 30 minutes. The pastry can stay chilled for up to three days.
- Preheat the oven to 200C/180C fan/gas 6 and place a large baking sheet inside to heat.
- Lightly dust a clean surface with flour and roll out the pastry until it measures about 30cm in circumference. Place it on a sheet of baking parchment.
- In a bowl, combine the blueberries, cornflour, lemon juice, cinnamon, and sugar; stir well.
- Sprinkle the ground almonds onto the pastry base, leaving a 4cm border around the edge. Pour the blueberry mixture on top and spread it evenly.
- Scatter the flaked almonds over the top, then fold the edge of the pastry over the filling, overlapping slightly.
- Brush the edge with beaten egg and sprinkle with demerara sugar.
- Carefully slide the galette onto the hot baking sheet and bake for 25-30 minutes, or until the pastry turns golden.
- Allow it to set and cool on the tray until warm. Serve cut into wedges with vanilla ice cream.
how to serve Blueberry and Almond Galette
Serve the Blueberry and Almond Galette warm or at room temperature. Cut it into wedges and top each slice with a scoop of vanilla ice cream for a delightful treat. You can also add a sprinkle of additional flaked almonds for extra crunch.
how to store Blueberry and Almond Galette
To store any leftover galette, place it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to 5 days. Reheat in the oven for a few minutes before serving to restore its crispy texture.
tips to make Blueberry and Almond Galette
- Ensure your butter is cold when making the pastry for the best results.
- Don’t overwork the pastry dough; just mix until it comes together.
- Feel free to adjust the sweetness by adding more or less sugar to the blueberry filling based on your taste.
variation (if any)
You can easily switch up the filling by using other fruits like peaches, strawberries, or mixed berries. Just adjust the sugar level based on the sweetness of the fruits you choose.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but you may need to increase the baking time a little as the moisture from the frozen fruit can affect cooking.
2. Can I make the pastry in advance?
Absolutely! You can prepare the pastry dough ahead of time and keep it in the fridge for up to three days or freeze it for later use.
3. What can I serve with the galette besides ice cream?
The galette pairs well with whipped cream, custard, or a simple glaze. You can also serve it with fresh whipped cream for an extra treat!
