Apple and Blackberry Galette by cook and food writer Blanche Vaughan


On Selected Knives

The fruit to be eating at this time of year are British apples and what better to pair them with than blackberries? If you can’t get hold of blackberries, you could substitute raspberries instead, or just use apples on their own. A good sharp utility chef knife, like the Naifu 5” Utility knife is the perfect tool for cutting apples into thin slices for the tart. The apples, once sliced, need to be doused in lemon juice to prevent discolouration and some of them can be roughly chopped and laid around the edges for the pastry to be folded over them, filling the crust.

Recipe For Apple & Blackberry Galette

Galette dough:

200g plain flour
a large pinch of salt
2tbsp caster sugar (plus more for dusting)
150g cold, unsalted butter, cut into chunks
2-4 tbsp ice cold water  

For the topping:

100g almonds
50g soft, unsalted butter
2tbsp caster sugar 3-4 apples, depending on the size
1/2 lemon
2-3 tbsp blackberries
2tbsp Armagnac or brandy
4tbsp caster sugar  

To make the pastry: put the flour into a bowl with the salt, sugar and the butter. Using just the tips of your fingers, lightly rub the butter pieces into the flour until they are the size of petit pois. Add the water, a tablespoon at a time, mixing lightly until the dough comes together. Press it into a disc shape, wrap in cling film and rest in the fridge for at least 30minutes or until needed.

Meanwhile, grind the almonds (I do this in a pestle and mortar but you could either buy ready ground or use a food processor). Add the soft butter and sugar and mix to a paste. Set aside. Peel, core and slice the apples (keeping some of the peelings and cores) and anoint the slices with the juice of 1/2 a lemon to prevent discolouration. Finely chop about 2tbsp of apple for the stuffed crust.

Preheat the oven to 190°C.

When the pastry has rested, lay it on a sheet of baking paper and dust with flour. Roll it out to about the thickness of a £1 coin, in whatever shape you choose – round, rectangle, square.. Spread the almond mixture in a thin layer over the pastry and arrange the apple slices on top, leaving a gap of at least 5cm around the edge. Lay the finely chopped apple in a line all around the edge of the pastry and roll the pastry over it, concealing it under the dough. Sprinkle the blackberries amongst the apple slices. Dust the tart liberally with the extra caster sugar, especially over the crust – this will give it extra crunch. Place in on a baking sheet and bake for about 25-30minutes or until the crust is golden brown and crisp and the apples slightly coloured. While it is baking, make the glaze. Put most of the apple peelings and cores into a saucepan with 200ml water, sugar and the brandy. Boil to reduce to a thick syrup. Remove from the heat until needed. When the tart is ready, reheat the syrup glaze so it becomes liquid again and pour it over the cooked fruit. This is best served whilst still warm with a dollop of thick cream or crème fraiche.