I came across Haalo’s Cook Almost Anything Once page on Karaka Blackberry and peach Galette. Hah, I actually haven’t used blackberry here in M’sia before as it’s just as freak expensive as raspberries and cherries here. Ridiculous! I want to plant my own berry tree. Haha ok if it will survive the weather. lol
ok ok back to the topic. I actually made this for a picnic, no, a trip to the hot springs, yeah. Bad choice cause it was a little fiddly to handle. I figured if it was mini galettes, it would be better.
Persimmon and Apple Galette
1/2 portion of Sweet Shortcrust Pastry (I used Haalo’s as well)
Sweet Shortcrust Pastry
250 grams plain flour
150 grams butter, diced into small cubes
50 grams caster sugar
iced water (water with ice cubes, you really need it as cold as possible)1. Blend everything except for water in a food processor till it resembles coarse crumbs. Gradually add in water while pulsing it.
2. I used about 3 tbsp cold water for the dough.
3. Knead dough to form a smooth and round ball. Chill in fridge for about 1 hour.2 persimmons
2 apples of any choices
almond meal
brown sugar
milk to brush pastry
Method
1. Roll our pastry to about 8 inches diameter. Sprinkle almond meal in the center, leaving about 2 inches off rim.
2. Cut and arrange fruits on top of the almond meal.
3. Fold up the edges and form a circular shape. Brush with some milk and sprinkle brown sugar all over.
4. Bake at a preheated oven at 170 C until golden and cooked through. Mine took about 45 minutes.
5. Dust icing sugar and serve when it’s cooled.
I think I may have cut the fruits a little too thick and maybe next time I’ll add something with more juice. Ok maybe super ripe pears
