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Blackberry and Rhubarb Galette

Blackberry and Rhubarb Galette
As the warmth of August begins to turn the hedgerow fruits a deep purple, this easy tart brings together the sharpness of rhubarb and the sweetness of blackberries in a crunchy, butter rich golden pastry, without the hassle of pre-cooking the fruit. Enjoy with some vanilla cream for the perfect summer weekend pudding.

Ingredients

 

Filling

400g Blackberries

300g Rhubarb

100g Golden Caster Sugar

3tbsp Semolina

 

Pastry

200g Plain Flour

2tbsp Icing Sugar

100g Butter (cold and cubed)

1 Medium Egg (beaten)

1-2tbsp of ice water

2tsp Caster Sugar

Method

Chop the rhubarb into 1cm lengths and place in a bowl with the blackberries. Add 100g caster sugar and stir, taking care not to break down the blackberries. Leave to stand for 30mins to 1 hour, stirring occasionally

 

Next make the pastry. Add the flour and icing sugar to a bowl with the cubed cold butter. Rub the butter into the flour until it resembles wet sand. Add the egg and 1 tablespoon of ice water, stirring in with a fork. Tip the mixture onto a work surface and gently bring the mixture to a dough, ensuring you don’t over work it. If the mixture looks dry add a little more water. Chill the pastry for 30 minutes

Once the pastry is chilled roll out on a lightly floured work surface and cut a circle big enough to contain your fruit (roughly the size of a large dinner plate).

 

Transfer the pastry circle to a baking sheet (with parchment to avoid sticking) and sprinkle the pastry evenly with the semolina (this will soak up the fruit juice and avoid a soggy bottom).

 

Stir the fruit for a final time and with a slotted spoon (ensuring you leave the seeped juice behind) transfer the fruit to the centre of the pastry.

 

Pleat the pastry around the fruit, gently squeezing it into place (add a pattern from the left over pastry for extra prettiness).


By Nikki Neale (@nikki.neale.bakes)

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