Its stone fruit season ! Looking at all those fresh plump juicy peaches, apricots, plums & cherries in the market, makes my mind work overtime, thinking of all the delicious things I can make with these fruits.
So you’ll be seeing a lot of Jams, pies, tarts & galettes on my blog now.
Honestly, nothing is simpler than a galette though.
Served with a scoop of icecream or whipped cream, this handcrafted pie/galette makes for a comforting dessert on a gloomy rainy day.
Here’s my Cherry Galette recipe for you –
■ With your fingertips, rub together 100 gms of Flour with 50 gms of chilled butter (i prefer salted – @amulindia butter ), a pinch of Baking powder and 1 teaspoon of icing sugar.
■ Rub this mixture lightly with just the fingertips, till it starts looking like coarse breadcrumbs.
■ Add a couple of teaspoons of chilled water/milk to the mixture, & start bringing it together in a ball shape. Do Not knead the flour mixture like a bread dough. Just press it lightly between your palms, to bring it together in a dough ball.
■ Wrap this pastry dough in a cling film & refrigerate for 15-20 mins.
■ Take about half cup of fresh cherries (you can also use Peaches/Apricots cut into bite size pcs) Mix in few teaspoons of Demerrara (brown) Sugar, & a drop of Vanilla essence.
■ Roll out the chilled pastry dough between sheets of Plastic, (roughly the diameter of a Quarter plate.) & roll about 1/4 to 1/2 inch thick.
■ Place the rolled dough onto a baking tray lined with parchment paper. Pile the fruit mixture in the middle, leaving a sufficient border (atleast an inch) along the circle.
■ Fold the border onto the fruit filling, so that the fruit does not slide off while baking.
■ Bake the Cherry Galette in a preheated oven at 160° C for 20-25 mins, until the fruits are caramelized & the pastry is golden-brown.
■ Serve warm with a dollop of icecream or whipped cream.