Mixed Berry & Hint of Almond Paste Galette

This rustic dessert is perfectly simple and hugely delicious. It was kinda a group effort. First the idea came from a friend of mine (thanks Gayle), who put this together with her pate brisee, peaches, and almond paste (as a little taste surprise). It sounded amazing but since we weren’t into peaches we filled this richest of pie crusts with mixed summer berries and a homemade almond paste. Not to worry! All this whips up quickly. Rustic always lessens time involvement in my mind. We’re looking for something not necessarily picture perfect but rather delicious in a plain and simple way. Although, this is picture perfect to me.

You will need a food processor or Ninja (thanks Dan) for the almond paste. I suppose it’s possible without but definitely would involve time in pulverizing the almonds. It’s just not recommended. The pie crust can be done with a pastry blender easily. Let’s get started!

Recipe

Pate Brisee

1 1/2 Cups all purpose flour
3/4 Cup cold unsalted butter (salted in a pinch is ok, just cut salt back to 3/4t)
1 Teaspoon kosher salt
3 Tablespoons ice cold water

Place 1 cup of the flour, salt and cut up butter into a processor (or use a pastry blender in a bowl). Pulse about 35 times. Now add the last 1/2 cup flour and pulse about 5 more times. If using a pastry blender cut into the butter and flour with salt until well blended. Just takes longer. Be sure the butter is refrigerator cold.

Pour this mixture into a bowl and add the water. Mix with hands or scraper forming the dough into a ball. Form the ball into a disk by simply flattening the ball with your hand. Wrap tightly and refrigerate about 2 hours. Or if in a hurry place into the freezer until firm. I was able process the almond paste, clean up the kitchen after the crust, measure the berries etc, and by this time the freezer placed dough was ready.

Almond Paste

6 Ounces blanched almonds
1 Cup powdered sugar
3/4 Teaspoon almond extract
1 Egg white

This recipe is influenced by Taste of Home. An amazing no cook recipe and really does the trick.

Pulverize the almonds in a food processor until almost powder-like. Add the other ingredients and blend until creamy in texture. Makes about 1 1/3 cups. Remove from processor and divide into two equal parts. Wrap tightly each part in plastic wrap or waxed paper. What is not used can be frozen up to 3 months. Wrap appropriately if freezing. Half of this recipe will be used in the galette.

Filling

4 Cups mixed frozen berries-set aside
1 Cup sugar
1 1/2 Tablespoons corn starch or 3 tablespoons all purpose flour
1/4 to 1/2 Teaspoon ground cinnamon
1/4 Teaspoon salt
1 Teaspoon lemon zest

Whisk together well the last 5 ingredients and set aside.

Putting it all together

Preheat oven to 425 degree F.

1 Egg-whipped by hand with 1/2 t water

Remove crust from refrigerator and allow to set out for about 20 minutes. If placed in the freezer for a short time allow the same amount of time. If your kitchen is warm the time can be shortened. Rolling out the crust too soon will cause crumbling. If you attempt and this happens simply form a ball again and start over.

I like to roll this crust out between two pieces of parchment paper. I end up baking the galette on the bottom layer of parchment. You may wish to lightly flour the bottom parchment paper and the top of the pastry round before beginning.

Roll out the pastry into an approximate 9-10 inch circle. Work fairly quickly to avoid sticky. The pastry may stick to the top parchment slightly. Just use a thin spatula to release it carefully. If pieces break off or the circle is lopsided not to worry. Just simply pinch off the excess and place where needed and press lightly to form a bond.

Next slice thinly about 1/2 the total almond paste made. Layer it over the interior of the crust. Remember you will be folding the sides up toward the middle. Leave the edges free of almond paste.

Now add dry filling ingredients to the frozen (not rinsed) berries. Stir. Place berry mixture into the center of the crust over the almond paste.

Lap the crust edges over the filling. Overlap to form a circle. It’s not perfect. Brush the crust with the beaten egg. Lift the parchment paper and galette carefully and place onto a lipped edged baking sheet.

Place into the preheated oven (middle rack) and bake 15 minutes. Turn the oven down to 400 degrees and bake an additional 30 minutes. If you have a hot oven watch for over browning.

Remove from the oven and cool slightly. Sprinkle with confectioners’ sugar if desired.

Enjoy!!