I have been wanting to try my hand at a fruit galette for quite some time now. I love their rustic charm and carefree form. This week's Blackberry Pie challenge from Matt & Renato's cookbook Baked Explorations was a perfect chance to give it a go. So, I tweaked the recipe a tiny bit to suit my needs... I hope I do not offend.
Blackberries for me are fruit with lots of potential, but they need to be gussied up a bit to really shine. It the receptacle of the blackberry, which is the fibrous central core, that causes all the problems. While the seeds get into my teeth and can be annoying, it is the darn core that I can do without. It is bitter and hard and really takes away from the delicious fruit.
There is a rather easy (though messy and slightly time consuming) solution to this issue. I have a little fondant tool I use for cake decorating that works like a charm for removing the receptacles (it also pits cherries like a champ). Stick this wonder tool in the blackberry and give it a little twist... out comes the core. Yeah! Problem solved.
Yes, this recipe called for fresh lemon juice and zest, but when there are beautiful limes leftover from a night of Gin and Tonics, it would be irresponsible of me to pass them over. Right!? So, in they went. I was a little afraid to go straight lime though, so I threw some lemon zest in to keep 'em honest.
This was my first experience working with Matt & Renato's pie crust. I prefer butter crusts, and this one was tasty and really a breeze to work with. I had some reservations as to whether I would be able to pleat the dough without breakage, but alas, it was not a problem.
"Wow, Mom! Those look like blackberry volcanoes! Can we go blow them up? Please!!"
Jackson, my 6-year old son
We really enjoyed these. I thought they were quite tasty, and I loved the added kick the citrus provided. I thought the galettes came together well, and I was quite pleased they didn't erupt in my oven as my son would have liked to witness. My husband (the "Pie Guy") liked the flavor, but found the seeds slightly distracting. He also mentioned that he would have preferred them as an actual pie... with a top crust... I can never win :)
If you will excuse me now, I have to go floss.....
Please check in my my fellow club members to see what they thought of this delicious recipe and to view some great photos of their experiences.
Happy Baking!
Jaime @ The Great Cake Company
