blackberry galettes with a hint of lime


Phew, this summer has been a whirlwind. I married my best friend, spent beach time with both of our families, and, most recently, began seriously job searching. In addition to all of this craziness, my husband and I are planning our belated honeymoon, taking place in the fall. It’s a miracle, really, that the two of us found time for one of our favorite activities last weekend: cooking.

We spent the entire weekend at home doing domestic things, like yard-work, baking, grilling and cleaning. I realize most of those activities are not enjoyable, but for us, it was relaxing to settle into married life and make some improvements on our home.

Since I’ve felt so domestic lately, I wanted to share this recipe for blackberry galettes that my husband and I made. He picked the blackberries himself, and we assembled the treats together. When topped with vanilla ice cream, these little rustic tarts taste like a warm summer night feels — familiar and inviting.

After a weekend of completing chores, these galettes offered a sweet way to wind down on Sunday.


blackberry galettes with lime

for the dough:
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
4 tablespoons cold water

for the filling:
1/2 cup sugar (our berries were very tart)
zest from 1 lime
1 pint fresh blackberries
juice from 2 limes

for egg wash and sugar topping:
1 egg
1/4 cup sugar
zest from 1 lime

1. In a large mixing bowl, combine 1 cup flour, 1/2 tsp sugar, 1/8 tsp salt and 6 tbsp butter. Using two knives or a pastry blender, combine ingredients until butter is completely integrated into the mixture, reduced to very small pieces.

2. Slowly add cold water to mixture using a rubber to spatula to combine. Gather the dough and knead together. (Add more ice water as needed to bring the dough together.) Flatten the dough into a disc, wrap in parchment paper, and refrigerate for at least 30 minutes.

3. While dough chills, make the blackberry filling. In a small bowl, combine 1/2 cup sugar and zest of 1 lime. Rub the zest into the sugar using your fingers. Add sugar mixture to 1 pint of blackberries and juice from 2 limes. Toss ingredients together using a rubber spatula.

4. Once dough is chilled, roll it out into a 14-inch circle about 1/8 inch thick on a lightly floured surface. Using a sharp knife, cut 4 small circles out of the dough. Wrap each circle in parchment paper and refrigerate for another 30 minutes. Pre-heat oven to 400 degrees.

5. Lay out dough discs on a parchment paper-lined baking sheet. Using a slotted spoon, transfer blackberry filling to center of the discs, leaving about a 2 inch border. You don’t want a lot of liquid or it will leak through and make the center very doughy and soggy.

6. Fold the border in around the filling, pressing it against the fruit, making folds. Brush the dough with the egg wash as you fold so that the dough sticks together. When finished folding the dough, brush the entire border with the egg wash.

7. In a small bowl, combine the zest of 1 lime and 1/4 cup sugar, rubbing together with your fingers. Sprinkle the mixture over each galette.

8. Bake the galettes for 40-50 minutes, until the crust is browned and slightly crispy. Remove the galettes from the oven and let cool on a wire rack for 20 minutes. Top with vanilla ice cream or whipped cream!

{recipe adapted from Hummingbird High}



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