adopt-a-blogger + fruit galettes

Sound the trumpets! Roll out the red carpet! Sprinkle it with rose petals! Make way for Madame Tartelette...

This woman needs no introduction but I'll go ahead and sing the praises of my mentor anyway. A few weeks ago, the lovely Tartelette and I were paired up in Kristen's Adopt-a-Blogger event, a fun communal project created to help novices find their footing in the blogosphere and for veterans to give back. It's Kristen's third round of hosting, with the biggest turnout yet, and I am so excited to be a part of it. Obviously, I need to be thanking my lucky stars and sending Kristen a singing telegram every day for a year because I was assigned the mother-of-all foodies. French pastry chef and pro photographer with a penchant for sweets and British men? Say no more. We are so MFEO.

So for the next three months, I get to wrack her brain and bug her with questions in hopes of rubbing off even the slightest amount of knowledge on me. Any command she gives will be answered with "Yes ma'am, may I have another!" (Or better, "Yeah Chef!") Most importantly, being her adoptee means that I have now been endowed with the power of back-up. That's right. Any future event in the kitchen—good or disastrous—can be qualified with "Don't worry, I know what I'm doing! This French chick taught me this!" Debates on culinary skills will be cut short with "Well you didn't have Tartelette as your mentor, DID YOU? That's what I thought." I just hope she likes incessant tweeting, emailing, and all other forms of cyber-stalking. I also hope she has a cabinet full of hard alcohol because she's going to need a stiff drink.

To honor Helen, I wanted to try a recipe from her extensive, awe-inspiring catalogue. And when I say awe-inspiring, I should really say drool-inspiring. Have you seen her photos? You can practically taste them. Keeping up with her blog is a certifiable act of torture.

Finding a recipe from her archives that would suit an average gal like me was no simple feat. She said it would be ("I promise you, they're much easier than they look!") but she lied. When I found the blackberry-apple galettes that seemed a little more my speed, I did a double-take at its companion. Burnt sugar ice cream?! What the heck is burnt sugar?! The word "galette" isn't even normally part of my vocabulary, I ain't tryin' no burnt sugar ice cream! Hows about a glass of milk and call it a day. Sheesh, these pros can't rest until they set that bar completely out of reach.

In the end—as if I really expected otherwise—the galettes were parfait. The first batch disappeared in 2.3 seconds so I whipped up another to calm the masses. As Tartelettes suggests, you can make them with any fruit combination, although I think the blackberry-apple makes a fitting pair. I skipped the sprinkling of sugar on top and as a result had some super tart tarts. The beau opted for caramel ice cream on the side...

...but I went with a tall glass of ice cold milk. A Guinness glass, no less. Because I'm a genius.

Blackberry and Apple Galettes

Via Tartelette

For the dough:

2 cups all-purpose flour

2 tablespoons sugar

pinch of salt

1 stick butter, diced

1 egg

2-4 tablespoons cold water

For the filling:

1 small apple, peeled, cored and diced

1 cup blackberries

3 tablespoons lemon juice

2 tablespoons sugar, divided

1 tablespoon cornstarch

3 tablespoons water

pinch of freshly cracked black pepper

egg wash (for brushing crust)

1. In a large bowl, combine the flour, sugar and salt, and cut in the butter until the mixture resembles pea-size crumbs. Make a well in the center and add the egg. With a fork, work the flour in a little at a time and when most of it is incorporated, quickly mix the dough into a coherent and smooth mass, adding some cold water, a tablespoon at a time, if necessary. Wrap the dough in plastic and chill in refrigerator for 30 minutes.

2. In a medium saucepan set over medium-low heat, cook the apple with one tablespoon sugar and the lemon juice until fork tender. Add the blackberries and let them cook 2-3 minutes. Dilute the cornstarch in the water and add it to the fruit along with the cracked pepper. Cook until mixture is not cloudy anymore. Remove from heat and cool to room temperature.

3. Preheat the oven to 350 degrees F. Roll the dough onto a lightly floured surface to 1/4 inch thick and cut three 6-inch rounds in it, placing them on a lined baking sheet. Fill the center of each round with the fruit filling and crimp the edges toward the center. Brush the crust with egg wash and sprinkle with the remaining sugar over the galettes. Bake for 15-20 minutes or until golden brown.

Comments

[Brenda Campbell]

What an awesome introduction! I laughed the whole way through and your galettes (not usually part of my vocabulary either) look fantastic! I have seen her site and I agree with you on torture looking at all those wonderful photos, but it is good torture!

[Tartelette]

Ahahaha!! You really made me blush and laugh! Thank you for such a lovely post!

Burnt sugar ice cream = caramel ice cream. Better not tell this to your beau or you will never hear the end of it :)

And yes, the liquor cabinet is well stocked so fire away!

[Sara Rose]

You ARE a genius!

[EB]

What a great ode to Tartlette!

[The Duo Dishes]

Well CLEARLY you have the crème de la crème on your team. Wowzers, how great for you! And these sweet treats look just perfect. Did you go to culinary school!?! :)

[noble pig]

Magnificent and lucky for you! Beautiful job on the food here. I love the warm hearth in the background too!

[Chef E]

Since I am not an avid baker, these look simple enough for my fumbling hands...love the photos and recipe!

[gastroanthropologist]

Loved the post. And those galettes look lovely (and the warm fire behind!)
Very cool that you got paired with such a wonderful blogger. I love Tartelette's pictures.

[Michelle]

Gorgeous photos and wonderful recipe. I love it.

[lisaiscooking]

Your galettes look great! Delicious looking crust.

[finsmom]

These are very cute, and look very tasty!
Thanks for sharing!
Beautiful presentation, and photos!

[colloquial cook]

Anja, the first picture is just way too yummy. Can you please adopt me (<= enticing teethy smile)?

[Laura]

Ah, I love galettes. I used to work in a french bakery in high school and always got excited when apple and dried cherry galette season rolled around. With just a touch of kirsch. Yum.