Bumbleberry Galette with Apricot Cream

Servings

One 10" galette

Prep Time

30 minutes

Cook Time

50 minutes

Category

Pastry

Don't omit the lemon zest...it's delightful in this open-faced pie.

Bumbleberry Galette with Apricot Cream

Ingredients

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    • pie crust for a single crust pie

    • 3 1/2 cups fresh or frozen berries and apples such as saskatoons, blueberries, cherries, and peeled chopped Gala apples

    • 1/2 - 2/3 cup apricot jam

    • 2-3 tbsp cornstarch

    • finely grated rind of 1 lemon
    • pinch salt
    • 1 tbsp butter
    • 1 egg, beaten
    • 1 tbsp granulated sugar

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    • 2 cups whipping cream (35%)

    • 2 tbsp apricot jam, large pieces removed

    • 2 tbsp icing sugar

    Directions

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      1. Line a pizza pan or flat round baking stone with parchment paper. Preheat oven to 425°F.
      2. In a large bowl, toss together the berries, apple, jam, cornstarch, lemon rind and salt. Set aside.

      3. Meanwhile, roll out the pastry into a large circle, about 14 inches in diameter.  Transfer pastry to the pizza pan.

      4. Leaving a 2” border, top the pastry with the berry-apple mixture. Fold the sides of the pastry over the berries, leaving about a 6” round centre uncovered. (It’s OK for the pastry to be a bit messy.)
      5. Dot the berries in the centre of the pastry with bits of the butter. Brush the pastry with beaten egg and sprinkle over 1 tbsp of granulated sugar.

      6. Bake for 15 minutes then lower the heat to 350°F and bake for another 35 minutes. Remove from oven and let cool at least about 1 hour before eating. Serve with the Apricot Cream.

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      1. Beat whipping cream with 2 tbsp apricot jam (remove any large pieces of fruit) and icing sugar to soft peaks. Chill, or serve.
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