I am excited about this months Bake Together, Abby’s challenge this month is pie, Very Berry Mini Pies to be exact. As always we follow the basic premise of the recipe but are given the freedom to make it our own. My submission is one of my favorite spring/summer combinations, blackberry and basil. I make gelato, simple syrup and what ever I can from this flavorful combination.I decided to make small galette’s (free form tarts) and fill with blackberries and raspberries folded into a mascarpone basil cream. The crust is my go to pie crust from Julia Child and instead of vegetable shortening I use leaf lard. These sweet little galettes are creamy, loaded with berries and really delicious. Thanks Abby for another great challenge.
1 1/2 cup all purpose flour
1/2 cup cake flour
1 tsp salt
6 oz cold unsalted butter (I used cultured) cut into pieces
4 tbs cold leaf lard or shortening cut into pieces
1/2 cup ice cold water
Add the flour and salt to food processor and pulse twice. Add the butter, lard or shortening and pulse until it resembles crumbs, pour into mixing bowl and add the water. Gently mix to combine. Divide into two discs, cover in plastic and refrigerate for at least an hour.
2 pints blackberries
1 pint raspberries (red or black)
4 basil leaves rolled and cut chiffonade
1 egg yolk
1/2 cup mascarpone
1/3 cup sugar
2 tbs flour
pinch of salt
zest of 1 lemon
Add the mascarpone, egg yolk, basil, sugar,lemon zest, flour and salt to mixing bowl and stir to combine. Add the berries and fold in. Refrigerate until ready to use
Preheat oven to 400 degrees
Divide the dough into 8 pieces. On floured surface roll a piece of the dough into a round that is approximately 7-8 inches in diameter. Spoon some of the blackberry mixture into the middle of the round and bring the sides up leaving a little of the berries exposed. Continue until you have 8 galettes’s. Brush with egg wash, sprinkle with sugar and refrigerate for 30 minutes.
When the galette’s are chilled, bake for 35-45 minutes until golden brown. Remove from oven, brush with warmed apricot jam (optional) and let cool on a rack until ready to serve.