City Palate

The Wine and Beer Issue - May June 2017

Personal Apple and Blueberry Galettes
By Kathy Richardier

Nov/Dec 2011

Make these any time of the day, then they’re ready to go for dessert.

3 T. butter

4 T. brown sugar

2 Granny Smith apples, peeled, cored, diced

pinch of ground allspice and cinnamon

2-1/2 oz. blueberries

1 lb. package of puff pastry

flour for dusting

1 egg, beaten

Preheat the oven to 400°F. Melt the butter with 3 T. of the sugar in a medium saucepan. Stir in the apples and spices and cook 5 minutes, until the apples are softened but not cooked. Remove from the heat and stir in the blueberries.

Roll out the pastry to about 1/8-inch thickness and cut out eight 4-inch squares. Prick the squares with a fork and put them on a parchment-lined baking tray. Divide the filling among the squares, spooning it onto the centre. Fold the pastry up over the filling and brush the pastry with the egg. Sprinkle the galettes with the remaining brown sugar and bake them for about 20 minutes, until the pastry is golden. Serves 8.



Desserts