Uma galette é a sobremesa rústica perfeita para quando se quer algo impressionante sem o trabalho de uma tarte tradicional. Com uma massa simples e um recheio de fruta fresca, esta versão de maçã e mirtilo é uma celebração de sabores simples e deliciosos, ideal para qualquer ocasião.

Ingredientes

  • 50g Açúcar
  • 100g Manteiga Amolecida
  • 2 Ovos Batida
  • 200g de Farinha
  • 1 Pitada de Sal
  • Manteiga para Untar
  • 100g de Mirtilos
  • 1 Maçãs cortadas em fatias
  • 2 c.s. de Açúcar Amarelo
  • Açúcar em pó para polvilhar

Preparação

  1. Bata o açúcar e a manteiga amolecida numa taça e junte o ovo, a farinha e o sal. Forme uma bola, embrulhe em película aderente e reserve no frigorífico durante 30 minutos.
  2. Pré-aqueça o forno a 175º.
  3. Estenda a massa num círculo e coloque-a sobre uma folha de papel vegetal num tabuleiro.
  4. Disponha a fruta no centro do círculo, polvilhe-a com açúcar amarelo e leve ao forno durante 25 a 30 minutos até que a massa fique bem dourada.
  5. Retire do forno, deixe arrefecer durante 10 minutos e polvilhe com a açúcar em pó. Pode servir de imediato.

For a dessert that’s beautifully rustic and effortlessly elegant, here is the English version of this recipe.

Apple and Blueberry Galette

A galette is essentially a free-form, rustic French tart, and it’s the perfect dessert for those who love the idea of a fruit pie but are intimidated by fussy pastry work. Its charm lies in its simplicity; there’s no need for a special pie dish, as the pastry is simply folded over a generous fruit filling, creating a beautiful, casual-looking treat that’s bursting with flavour.

This recipe combines the classic, comforting taste of sweet apples with the juicy tartness of fresh blueberries. The simple butter pastry is wonderfully crisp and flaky, providing the perfect vessel for the warm, soft fruit filling. As the galette bakes, the fruit releases its juices, which mingle with the brown sugar to create a delicious, syrupy sauce.

This is a wonderfully versatile dessert. You can use any seasonal fruit you have on hand, such as peaches, plums, or pears. It’s best served warm from the oven, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche, but it’s equally delicious at room temperature. A final dusting of icing sugar gives it a professional touch.

Ingredients

  • 50g caster sugar
  • 100g softened butter
  • 1 egg, beaten
  • 200g plain flour
  • 1 pinch of salt
  • Butter for greasing
  • 100g blueberries
  • 1 apple, thinly sliced
  • 2 tbsp demerara sugar
  • Icing sugar, for dusting

Method

  1. In a bowl, beat the caster sugar and softened butter together. Add the egg, flour, and salt. Bring the mixture together to form a ball of dough, wrap it in cling film, and let it rest in the fridge for 30 minutes.
  2. Preheat the oven to 175°C.
  3. Roll the chilled dough out into a circle and place it on a baking tray lined with baking paper.
  4. Arrange the fruit in the centre of the circle, leaving a border of about 5cm. Sprinkle the fruit with the demerara sugar. Fold the edges of the pastry up and over the fruit.
  5. Bake for 25 to 30 minutes until the pastry is golden brown.
  6. Remove from the oven, let it cool for 10 minutes, and then dust with icing sugar. It can be served immediately.