Saturday, September 21, 2013

flat pastry cake topped with blackberries

In other words, the French meaning for the word galette.


I like to call them rustic tarts, but since we are studying French things, galette it is for now.


  Comfort food in simple form; make a buttery crust, throw in two cups of blackberries and a handful of raspberries, add three tablespoons of sugar and 3 teaspoons of cornstarch (I also tossed in about one tablespoon of flour because my berries were juicy), fold the edges of the crust around the mound of berries and bake in a 350 degree oven for about 45 minutes.
 Of course, I will serve it with vanilla ice cream.

2 comments:

wayside wanderer said...

That looks delicious!

Hill upon Hill said...

That delicious tart could do wonders in your Fall and in our Spring.

the 13th of October

Friday, the 13th, and at last the weather has turned cooler. I breathe deeply as I turn off the air-conditioner and slide open a few windows...