Fast and easy tarts with liquor – gals my mother always told me to stay away from…but here we are…
Sometimes when I bake, I feel like I should have studied French in school. Gateau breton, tarte fine, tuiles…I’m sure Julia Child is deeply sighing somewhere at me in her big kitchen in the sky. But regardless of how badly I butcher the language, I have no problems eating French pastries. And a galette is easy to pronounce and eat. A galette is a generic French term that refers to a variety of flat, round and free-form baked goods, usually made with a flaky pastry dough and topped with berries. Some recipes use a dough that is more similar to shortbread, some call for a custard topping or jam. The one that I made is for those of us who have little time to spare. When I bake, I like to be very precise and make it all myself, but when it comes to a galette, thrown together and ugly using whatever ingredients you have on hand still results in delicious. A galette really can be a fast and easy tart. My mother would definitely approve.
Folding it carefully…
Poor, ugly little tart…
…but we still love you anyway.
She turned out to be a sweet tart after all!
Raspberry Galette with Grand Marnier Whipped Cream – inspired by three of the greats: Julia Child, Dorie Greenspan and Rose Levy Berenbaum
1 pie crust – homemade or store bought, puff pastry, or your favorite shortbread or nut crust (for time purposes, I used a rolled up, store-bought crust)
2 cups raspberries (or any berry combination you enjoy)
1 Tablespoon Grand Marnier (or any liqueur of your choice) (optional)
2 Tablespoons cornstarch
1 – 2 Tablespoons honey or sugar (depending on sourness of berries)
1/4 cup ground almonds
2 Tablespoons sugar
1 Tablespoon flour
1 Tablespoon water (or melted butter) for brushing on crust
approx. 1 Tablespoon coarse sugar for dusting crust
For the galette:
Preheat oven to 400 degrees.
Gently combine raspberries, Grand Marnier, cornstarch and sweetener in small bowl. Set aside.
(If you are in a hurry, this step can be omitted completely.) In another small bowl, combine ground almonds, sugar and flour. Set aside.
Line baking sheet with parchment paper. Place pastry on paper.
Leaving a 1 – 2 inch border, sprinkle almond mixture in center of crust. Repeat with berry mixture.
Roll up sides of dough around the pie. You will need to carefully manipulate the dough so that it overlaps and stays stuck together.
Brush water, melted butter, or more Grand Marnier around the pastry edges and sprinkle with sugar.
Bake in oven for 30 to 40 minutes…watch it closely after a half hour.
Allow the galette to rest and partially cool before cutting.
Serve as is, with a dusting of powdered sugar, or with whipped cream.
Grand Marnier Whipped Cream
1 pint heavy whipping cream
1/2 teaspoon vanilla extract
2 to 3 Tablespoons powdered sugar
1 1/2 Tablespoons Grand Marnier or Chambord liqueur
1/4 teaspoon orange zest
Chill mixing bowl and beaters in the refrigerator.
Add all ingredients to bowl.
To prevent cream from splashing, start at a lower mixer speed on an electric mixer and slowly increase as cream starts to thicken.
Whip on highest speed until raised peaks form and hold their shape.