11/22/2023 0 Comments Freeform blueberry tartThe galette will overflow or leak while baking. Let the galette rest for about 10 minutes before transferring it to a plate. As an optional touch, sprinkle the top with some cinnamon suggarīake the galette for about 40 minutes in a preheated 400☏ oven until the crust is golden brown and the fruit bubbly. While it is optional, it’s a nice finishing touch. Sprinkle the top of the fruit with some cinnamon sugar. Finishing touches Brush the edges of the pastry with the egg wash If not, a wadded-up paper towel will substitute nicely as a brush. An egg wash is an egg whisked up with a fork. The last thing is brushing the crust with an egg wash. If the pie crusts cracks or tears (mine did), wet your fingertips and smooth the cracks or tears to seal. Carefully fold the edges over the filling, making small pleats. The fruit mixture gets piled in the middle of the pastry circle, leaving about an inch or so border. Use parchment paper! Fold the pastry borders over the fruit However, that charm loses its appeal real fast if you find yourself having to scrub burnt-on fruit sauce off your baking pan or the bottom of your oven. Do NOT skip this important step! It is almost guaranteed that your galette will overflow or leak. Too easy! The only effort needed is to unroll the circle onto a parchment paper-lined baking sheet. It’s the crust that gives this dessert its “rustic” feature. Time saving hacks! Roll out the pie crust on a parchment paper-lined baking sheet/pan If you don’t have it in your pantry, no worries – use cinnamon. I am a huge fan of cardamom! However, it’s not an everyday spice (and it’s on the pricey side). The filling is super easy the rhubarb and berries mix with some sugar and a warm spice. The complimentary sour and sweet flavors are a summer sensation. The combination of crimson red and dark blue is visually appealing and will make your mouth water. Rhubarb is tart! Blueberries, which are plentiful in Florida, make the perfect pairing. Mix fruit, sugar, cornstarch, and spice in a bowl It wasn’t the same as picking it in the garden but baked in a galette was just like being back home in my Mom’s kitchen. I really miss it!! I craved it so much that I paid a premium price to get just a little of the fresh stuff. It doesn’t like temps too much above 75°. Unfortunately, rhubarb doesn’t like Florida. While we used most of it for making sauces and pies, we also munched on it raw, dipping the crunchy crimson red stalks in sugar. Simple fresh ingredients Prep: Chop the rhubarb, clean the berries and combine dry ingredients It grows like a weed no one can possible eat as much rhubarb as they grow in their garden. Rhubarb is actually a vegetable, but it tastes and bakes like a fruit. In this case, the fresh fruit is rhubarb and blueberries. All you need is fresh fruit, a pre-made pie crust, some sugar, cornstarch, a little spice, and a beaten egg to create beautiful color and shine on the crust. When I say stress-free, I mean it! You can’t get a more simple recipe. It has all the goodness of a fruit pie without the fuss. My Rhubarb-Blueberry Galette is the very epitome of rustic! A galette (pronounced “guh-let”) is a French cuisine term for a freeform pie or tart. It’s also one of my most favorite ways to describe many of my recipes. The definition of rustic cooking is “unrefined and simple, but also warm and inviting.” I would add low-stress and fuss-free. Fresh rhubarb and blueberries in a flakey crust are sure to win #WOW!” reviews. Jump to Recipe Print Recipe Summer means being “RELAXED” even in the kitchen! It takes less than 15 minutes to get this easy, rustic dessert in the oven.
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