This delicious free form pie can be assembled with your favorite seasonal fruit, pairing wonderful with your favorite non-dairy ice cream.
Steps
1
Preparing the Pie Dough & Filling
Ingredients
One recipe Basic Pastry Dough, rolled for a freeform, on a parchment lined baking sheet, and refrigerated
One recipe Apple Sauce
Prepare the Basic Pastry Dough as instructed, and chill.
Prepare the Apple Sauce for your filling and let chill completely.
Position one rack in the lowest section of the oven and the second rack in the middle. Preheat to 425°F (220°C). Line a cookie sheet with parchment paper.
Once the oven is at temperature, remove the dough from the refrigerator. Peel the top piece of plastic wrap off the dough. Flip it, unwrapped side down onto the parchment-lined sheet, and peel the top wrap off the dough. Use a small sharp knife to trim the dough, saving scraps for patching, if needed.
2
Assembling & Baking the Galette
Ingredients
3 to 4 tbsp granulated sugar + extra for sprinkling finished tart
1/2 cup berries, or other fruit of choice
2 tbsp warmed rice syrup, more as needed to brush the baked tart
Sprinkle 2 tablespoons of the granulated sugar on the dough. Spread the cooled applesauce on the sugared dough, leaving about a 3-inch border. Fold and pleat the dough up and over the applesauce, using the parchment paper to help lift and pleat the dough around the filling. Dampen your finger and patch any cracks. Place the blackberries in the center on the applesauce.
Bake the tart on the lower rack for 25 minutes, or until the crust is lightly browned and the applesauce is begins to bubble. Reduce the temperature to 400˚F (200°C). and move the tart to the upper rack. Bake 15 to 20 minutes longer, or until the filling is bubbling and the crust is firm and lightly colored.
Remove from the oven and set the baking sheet on a cooling rack. Brush the crust with the rice syrup and then sprinkle with a bit more sugar.
Cool tart on the baking sheet for 25 minutes. Slide a long, wide offset spatula under the tart to loosen it from the parchment. Slide the galette off of the baking sheet onto a cutting board. Cool to room temperature before slicing.
Serve with your favorite non-dairy ice cream or cream and some additional blackberries, if desired.
Store at room temperature, lightly covered for a day.
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I this tart twice with little success :(
Both times the crust was much too crumbly to maintain its shapes while being handled let alone folding the edge over to form the Galette.....HELP???
Hi Crystal,
I am sorry you are having troube with this oil based pastry dough. It does take some practice to learn to work with this dough, it is quite simple and reliable result is possible. It sounds to me that you needed to add more liquid. You do that a bit at a time until the dough comes together in a still shaggy but rather glossy dough with no dry bits in the bowl at all. . You can even sprinkle the dough with more ice water once it has been rolled out if you find that it is too dry. It should be quite flexible.
I suggest you watch the video again and make another dough. It is worth the learning curve.
Fran
Fran C • Rouxbe Staff •Hi Crystal, I am sorry you are having troube with this oil based pastry dough. It does take some practice to learn to work with this dough, it is quite simple and reliable result is possible. It sounds to me that you needed to add more liquid. You do that a bit at a time until the dough comes together in a still shaggy but rather glossy dough with no dry bits in the bowl at all. . You can even sprinkle the dough with more ice water once it has been rolled out if you find that it is too dry. It should be quite flexible. I suggest you watch the video again and make another dough. It is worth the learning curve. Fran