About a month ago I went apple picking and while I had plans to bake a variety of things with said apples they were just too good that I ended up eating most of them. (I should be keeping the doctor away for quite some time.) But, after picking up a pint of blackberries recently I remembered a recipe I had for an Apple-Blackberry Galette that I decided to try out before eating up the last of my apples. In case you are wondering, I’ve been able to keep the apples fresh by placing them in the drawer at the bottom of my refrigerator.
While my puff pastry thawed I prepped my filling. I began by melting butter in a large skillet over medium-high heat and adding the apples (which I peeled, cored and sliced about a 1/4-inch thick), sugar and ginger. Once the apples began to soften I removed them from the heat and let them cool.
While the apples cooled I prepped the rest of the filling. I tossed blackberries with sugar, cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples were cool I added them to the blackberries and gently tossed them to combine.
Once the puff pastry was thawed I rolled it out on a floured surface and then transferred it to piece of parchment paper that I placed on a cookie sheet. I refrigerated it for about 15 minutes…
Then removed it from the refrigerator and spooned the filling in the center of the puff pastry and folded and pleated the dough around the filling. I brushed the dough with an egg wash, sprinkled sugar on it and then returned it to the refrigerator for about 25 minutes.
And finally I baked the galette in a 400 F oven for about a half hour… Until the filling was bubbling and the crust was golden brown. I let it settle for a few minutes before slicing it. The juices of the fruit were a bit runny, so, I think next time I will use flour to bind the fruit together as opposed to the cornstarch. Overall though it was delicious!
1 puff pastry sheet, thawed
3 tablespoons unsalted butter
3 Golden Delicious apples (about 1 1/2 pounds) peeled, cored, and cut into 1/4 inch thick slices
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
2 cup blackberries (about 10 ounces)
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
1 large egg
Preheat the oven to 400 F.
While the puff pastry is thawing prep the filling. In a large skillet melt the butter over medium-high heat. Add the apples, 2 tablespoons sugar and ginger. Cook, stirring often, until softened. Let cool. Toss the blackberries with the remaining 1/2 cup sugar, the cornstarch, vanilla extract and lemon zest in a large bowl. Once the apples have cooled gently toss them into the mixture.
Once the puff pastry has thawed roll it out on a floured surface into a 12-inch square. Transfer to a parchment lined cookie sheet and place in the refrigerator for 15 minutes.
Place the filling in a small mound in the center of the puff pastry and fold and pleat the pastry dough over the fruit. Brush it with an egg wash – beat the egg with a teaspoon of water – and sprinkle with sugar. Return to the refrigerator for about 25-30 minutes and then bake in the preheated oven. Let cool before slicing in.
Recipe from Food Network
Do you sometimes want an apple pie, but, you don’t really want to go through all the trouble to make one? Even if you are using a store-bought crust – I have no qualms in saying that’s usually my go-to way of “making” pie crust – it can still be a bit time and labor consuming. So, if you are ever feeling like that or you are feeling like that right now I have the remedy for you. A pair of Apple Tarts that take just about an hour to make – that includes prep and bake time – and only requires six ingredients!
To begin thaw out a puff pastry sheet for about 20-30 minutes. You don’t want it to become warm and mushy, but, you also don’t want it to be partially frozen. Once you are able to unfold it, it’s ready to be used. Slice it in half – a pizza cutter works best – and place both pieces on a baking sheet that has been sprayed with nonstick spray.
While the puff pastry is defrosting make your apple filling. Core three apples…
Then thinly slice them. It’s important to slice the apples as thin as possible this way they will cook (i.e. soften) during the short baking time.
Next add in lemon juice, brown sugar, salt and cinnamon. Let the apples sit until the puff pastry is ready to be filled.
Once the puff pastry is ready and you have sliced it in half arrange the apples in a single line.
Bake in a 415 F preheated oven for 15 to 18 minutes, until the pastry has puffed and is lightly golden.
Remove the tarts from the pan and transfer them to a cutting board to cool.
Or, immediately cut off a piece and enjoy with a scoop of vanilla ice cream. There’s nothing like a warm apple treat with a scoop of ice cream on top of it.
Overall these were incredibly easy to make and wonderfully delicious, but, there’s one thing I think I would change when I make these again… I’ll peel the apples this way it’ll be easier to take a bit out of them. The peel holds you back a little from taking clean bites… At least it does for me.
Baked Apple Tarts
1 puff pastry sheet, thawed and cut in half
3 apples, cored and thinly sliced
2 tablespoons of lemon juice (approximately juice from half a lemon)
1 cup light brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
Preheat the oven to 415 F.
While the puff pastry is thawing prepare the apple filling by coring and slicing the apples then tossing them with the lemon juice, sugar, salt and cinnamon.
Once the puff pastry has thawed slice it half and place it on a baking sheet that has been sprayed with nonstick spray.
Arrange the apples on the puff pastry in a thin overlapping line.
Bake in the preheated oven for 15 to 18 minutes, until the pastry is lightly golden and puffed. Transfer the tarts to a cutting board or serving platter immediately.
Recipe slightly modified from The Pioneer Woman
The unofficial end of summer is upon us… Labor Day. While the day temps feel like summer the drop in the evening temps definitely signal the arrival of Fall is imminent, kids are heading back to school and everywhere you look there is something flavored pumpkin. I am not complaining though… Fall is by far my favorite of the four seasons. I love the crispness in the air, apple picking, the leaves changing colors and the return of scarf season. If you didn’t know, I love scarves!!! But before all that fun begins I have one last summer themed dessert… A Mixed Berry Galette. While you can get berries – blueberries, blackberries, strawberries, etc. – anytime of the year, summer is when they are at their peak.
Just look at how vibrant and delicious these berries look…
While you could make your dough from scratch, I opted to go the easier and quicker route by using a puff pastry sheet. After thawing the sheet out I rolled it on a lightly floured surface into a 12-inch square. I then transferred it to a parchment lined cookie sheet and placed it the refrigerator for about 20 minutes.
Following that I put my berries – which I tossed with corn starch, sugar and salt – in a small mound in the center of the sheet and folded the edges around it. I brushed the edges with an egg wash – an egg beaten with a teaspoon of water – and sprinkled granulated sugar on it.
After refrigerating it for 15 minutes I the baked it in a 400 F preheated oven for 30 minutes – until the puff pastry was golden brown and the berries were bubbling. Unfortunately my galette opened up a bit while baking.
That didn’t affect the taste though; once it cooled I cut myself a piece and was quite pleased with how something so quick and simple could turn into something so delicious!
Mixed Berry Galette
1 frozen puff pastry sheet, thawed
All-purpose flour, for dusting
1 large egg, for brushing the pastry
3 cups mixed berries – strawberries, blueberries, blackberries
1/4 cup cornstarch
1/2 cup granulated sugar*, plus more for sprinkling the puff pastry
1/4 teaspoon salt
*If you would like your galette on the sweeter side add a tablespoon or two more sugar.
Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer the sheet to the prepared baking sheet and refrigerate for 15 minutes.
Make the filling by tossing the berries with the cornstarch, sugar and salt.
Place the fruit in the center of the puff pastry in a small mound and fold the edges of the sheet over the fruit, overlapping the sheet as you fold.
Brush the pastry with an egg wash – the egg lightly beaten with a teaspoon of water – and then sprinkle with granulated sugar. Refrigerate for about 20 minutes, until firm.
Bake until the edges are golden brown and the fruit is bubbling, about 30 – 35 minutes.