Sprinkle with confectioners sugar (optional), slice and serve. Cool the galette on a wire rack for about 15 minutes.Bake for approximately 40-50 minutes, until the crust is browned and the fruit is bubbling. Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden. Add to the top of the fruit in an even layer. To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed. Brush the outside of the crust with the remaining egg wash and sprinkle with some granulated or raw sugar. Add fruit directly to the dish as you chop it and spread until flat. Fold up the sides of the dough to towards the center and cover some of the fruit. Gently push out as needed – as a note, you should keep the fruit about 2 inches from the edge. Drain most of the liquid from the fruit mixture (to help from having a soggy crust), then scoop 1/2 of the berries into the center of each crust. Place the parchment paper with the prepared dough onto the baking sheets. Combine the egg and water and lightly brush the bottom of the dough.
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