- 6
Ingredients
- FOR THE GALETTE:
- 1 cup all purpose flour
- 1 1/4 teas baking powder
- 10 tblsp unsalted butter, at room temp
- 2/3 cup sugar
- 1/2 teas fleur de sel or 1/4 teas fine sea salt
- 1 large egg
- FOR THE TOPPING:
- 1 about 1 cup lemon curd
- 3 about 3 cups berries
- 1/4 about 1/4 cup currant jelly, for glazing
- confectioners' sugar for dusting (optional)
Preparation
Step 1
TO MAKE THE GALETTE: 1. Whisk the flour and baking powder together. In the bowl of a stand mixer fitted with the paddlea ttachment or in a large bowl with a hand mixer, beat the butter on medium speed until soft and creamy. Add the sugar and salt and beat for another 2 minutes, or until the mxiture is very smooth. Beat in the egg and mix for 2 minutes more. Reduce the mixer speed to low, add the flour mixture, and mix onluy until it is blended - you'll have a very soft dough. 2. Working with a rubber spatula, give the dough a few turns to make sure you've picked up all the dry ingredients at the bottom of the bowl, then scrape the dough onto a piece of wasx paper or plastic wrap. Press down on the dough to form it into a disk, wrap it well, and chill it for at least 3 hours (The dough can be refrigerated for up to 3 days) 3. When you are ready to bake the galette, center a rack in the oven and preheat the oven to 325. Butter a 9inch fluted tart opan with a removable bottom and put it on a baking sheet lined with a silicone baking mat or parchment paper. 4. To get the dough going, put it between two pieces of wax paper or plastic wrap and roll it inot a circle. If it's too difiicult to roll - it's soft and it has a tendency tio break - skip the rolling part and go directly to the patting part; Put the dough in the center of the tart pan and pat and press it into an even layer. Don't press the dough up the sides of the pan - you want as flat a surface as you can get. Place the pan on the baking sheet. 5. Bake the galette for 40 to 45 minutes, or until the top is golden brown and the edges come away from the sides of the pan; if you press the galette gently it won't feel completely firm, but that's just fine. Transfer the pan to a cooling rack and let the galete rest for 3 minutes or so, then invert it onto another rack, invert again onto a rack so taht it's right side up, and let cool to room temp. 6. Spread with lemon curd and top with berries. If you want to give the galette a little glaze, warm the currant jelly with a tiny splash of water until it liquefies. Drizzle the glaze over the berries or brush.