Friday, September 1, 2017
Apple galette with wild blackberries
So we survived the yearly August family visits. Let´s just say I have thoughts about the whole extended family arrangement predicted for the post collapse future. Now, after a couple of days of rain and a sudden drop in temperatures, it feels like we are well and truly heading into fall.
And I am pleased to offer this easy galette, made with home grown apples from the tree that´s now producing more, and more accessible apples that we had pruned last winter, along with blackberries from the nearby hedges. No idea what the variety of apple actually is - blushed golden, not too sweet. I remain unconvinced by the local ¨cooker¨ Reinetta.
Butter crust from Louis P. De Gouy´s The Pie Book, which I had in the freezer. Galette recipe from Smitten Kitchen. She´s my go to dessert source. I did substitute half brown sugar for white, just because I like it more. Also made a great zucchini bread (courgette) recipe from her site when we were overwhelmed.
Apple/berry filling couldn´t be simpler. I did go ahead and use the peels and cores for a sugar syrup and basted the whole thing when it came out of the oven. Perfect balance between not too dry and crumbly, but not soggy. It is a bit of a faff turning every 15 minutes, but as our oven heats significantly more at the back than the front, just as well.
Hope everyone had a swell summer!