Apple-blackberry galette

Apple-blackberry galette

Mama Steph's rustic apple-blackberry galette

For the crust:

1 1/4 cup flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour

4 to 6 Tbsp ice water

(tip: if you're pressed for time, use a pastry crust from the refrigerator section; that's what I used and what you see in the picture! It's delicious; however, if you have time, it's fun to try to make your own crust.)

For the filling:

2-3 apples, peeled and sliced into very thin wedges

1 1/2 cups fresh blackberries

3-4 TBS sugar

1 TBS plain flour

1 tsp vanilla extract

2 tsp butter

Place fruit in a medium bowl, add sugar, flour and extract, and mix gently to coat all the fruit.

Roll chilled pastry dough out to about a 12? circle on a floured surface. Gently place on rimmed baking sheet. (adding a sheet of parchment to the baking sheet will help to easily remove the galette after baking; optional.)

Arrange fruit in a circle in the center of the pastry crust; leave about 4 inches uncovered along the outside edge, all the way around, of the pastry for folding over the fruit.

Fold the sides of the pastry over the fruit in an accordion fashion.

Brush the pastry crust folds with beaten egg, and sprinkle with coarse sugar, if desired.

Bake at 425 degrees F. for 15-20 minutes, until nicely browned.

Remove from oven and place on cooking rack for 15 minutes before removing from baking sheet.