Blackberry + Pear Galette w/Woodsman & Wilderness

Happy Saturday!! If you’re like me, the second fall hits, I am alllll about all the baking. Galettes are such an easy dessert to whip up. They are simply a rustic version of a pie – easy-going and they don’t need to be perfect, which is why they are so charming! Don’t get me wrong, I still love pie-making, but this is quicker and a great desert to have your younger children help with.

My seven year old made this Blackberry and Pear Galette almost completely by herself, I just helped with the directions.

DSC_4943I forget how simple crust really is to make and it’s always fun to get your hands into the dough!Collage1.jpgWhile our dough was in the refrigerator, she mixed up the ingredients with our beautiful Woodsman & Wilderness spoon DSC_4961 copyDSC_4970 copyShe rolled out the homemade dough using her rolling pin from Woodsman & Wilderness – made just her size and beautiful to work with! Like any kid, she loves when anything is just like something I have, but scaled down to her size. It’s much easier for her to work with than a larger rolling pin, so I love having it in our kitchen, especially since we love baking together! It’s is also great for my younger daughter, who is three! I can’t wait to use it for Christmas cut-out cookies!DSC_5025How beautiful is this rolling pin?!?Collage2DSC_4993 copy-Recovered copy

DSC_5000-2 copyYUM!Collage3DSC_5016 copyDSC_5023 copyDSC_5039 copyDSC_5047 copyThe only thing we would do differently next time is omit the rosemary, neither of us especially liked the added flavor of the rosemary, but otherwise it was delicious, especially with a big ‘ol scoop of vanilla ice cream on top!

I found this particular galette recipe on Pinterest:

Ingredients

  • 1 cup all-purpose flour plus extra for your work surface
  • A pinch of salt
  • 4 tablespoon sugar divided
  • 6 tablespoons unsalted butter
  • 3 tablespoons iced water
  • 2 packs fresh blackberries 12oz each
  • 1 small-medium sized pear. cut roughly into small cubes
  • 1 teaspoon chopped rosemary
  • 3 tablespoons milk

Instructions

  1. Preheat your oven to 425 degrees F.
  2. Place the flour, salt and 1 tablespoons sugar into a bowl.
  3. Add the butter, cut into small pieces
  4. Break the butter up in the flour with your fingers or a pastry cutter until it’s like the size of small peas.
  5. Add the iced water and gently mix until it all comes together.
  6. Place the dough in a zip lock bag and keep in the fridge for at least 30 minutes to relax.
  7. Add the blackberries, diced pear, 2 tablespoons sugar and rosemary to the bowl.
  8. Toss well coating the blackberries with the sugar and rosemary.
  9. Roll the dough out into a circle about 10 inches wide in diameter.
  10. Transfer the pastry carefully to a large baking tray with a piece of parchment paper.
  11. Place the blackberry mixture in a pile in the center of the pastry leaving a 2-inch border.
  12. Fold the border in towards the blackberries creating a break wall to stop the filling escaping.
  13. Using a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar.
  14. Bake in the oven for 20 minutes and then reduce the heat to 375 degrees F.
  15. Bake for a further 40-45 minutes or until the galette crust is golden and the fruit is slightly bubbling.
  16. Let cool for 10 minutes before slicing.

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