Preparation time: 1-2 hours
Cooking time: 30 mins to 1 hour
- 240g/9oz plain flour, plus extra for flouring
- 60g/2¼ oz ground almonds
- 1 lemon, juice and zest only
- 140g/5oz cold butter, diced
- 5 tbsp iced water
- 500g/1lb 2oz blackberries, frozen or fresh
- 50g/1¾oz caster sugar
- 1 tbsp cornflour
- ½ tsp ground cinnamon
- 1 free-range egg yolk, beaten
- Good-quality vanilla ice cream
- In a food processor, combine the flour, ground almonds, and butter. Pulse until the mixture looks like breadcrumbs. (This step can also be done by hand, but it will take a bit longer).
- Gradually add 1 tablespoon of lemon juice and the iced water, pulsing until the dough has a crumbly yet mouldable texture.
- Transfer the dough to a clean surface, forming it into a ball. Place the dough in a sealed plastic box and refrigerate for 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper.
- In a large bowl, combine the blackberries (keep frozen if using frozen berries), most of the sugar (reserving a pinch), cornflour, cinnamon, lemon zest, and the remaining lemon juice. Gently stir to mix.
- Roll out the chilled pastry on a floured surface to about 2cm/¾ in thickness. Transfer it to the prepared baking tray.
- Place the blackberry mixture in the center of the rolled-out pastry, leaving a 5cm/2in border.
- Fold the pastry edges inward, overlapping as you go, forming a crust with a sizeable opening in the center.
- Brush the crust with the beaten egg yolk and sprinkle with the reserved caster sugar.
- Bake for approximately 35 minutes. If the galette browns too quickly, cover it with foil or lower the oven temperature.
- Serve the galette warm, sliced, and paired with a scoop of high-quality vanilla ice cream.
This rustic galette, combining the rich flavors of blackberries and cinnamon, is a delightful dessert that captures the essence of autumn. Pair it with a cup of hot tea or coffee for an indulgent treat!