All of the ingredients are beautifully in season. So make this Blackberry Plum Galette. Make it now.
Cook time › 55 mins : Serves › 6
Single sheet of pre-rolled shortcrust pastry
1 cup fresh blackberries
4 small plums, pitted and sliced
1/2 cup light brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 beaten egg
Raw sugar for sprinkling
Cut pastry to a 12 inch circle and chill in the fridge while you prepare the filling
In a medium-sized bowl combine the sugar, cornstarch and vanilla and stir. Add the fruit and toss until well coated. Let the fruit release it's juices by allowing it to sit for about 20 minutes, stirring it 2-3 times.
5 minutes before the fruit is ready - take the crust out of the fridge and let it soften slightly at room temperature on a sheet of parchment placed on a rimmed, foil-lined baking sheet.
Use a slotted spoon to transfer the fruit into the center of the crust leaving a 2 inch border. Drizzle most of the juices on top of the fruit.
Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. (Any holes in the crust may lead to a leaky, juicy mess.)
Brush the outside with egg and sprinkle with raw sugar.
Bake at 220 C / 375 F for 45-55 minutes - or until the crust is golden and and fruit is bubbly. Serve warm with ice cream or at room temperature.
Recipe via The Baker Chick.