April 28, 2010
Life can be too hectic and crazy. However, it is nice to start the day by making something simple and tasty for breakfast and hope the rest of the day is going to be just alright. This morning I decided to make these easy blackberry and apple galettes for my breakfast. As you know I pretty much have an empty pantry at the moment, I decided to use pre-made puff pastry that can be found in the frozen section at the grocery store for the crust. Thanks to Helen of Tartelette, I got this wonderfull blackberry apple filling recipe for my galettes. If you didn't have much time in the morning, you could make the filling the night before. All you need to do in the morning is to assemble it and bake!
I'm also celebrating my 100th blip today! If you were interested on my 365 project, please drop by to check it out!
Blackberry Apple Gallettes
(adapted from Tartelette)
2 Granny Smith apples, peeled, cored and diced
5 tbsp lemon juice
2 tbsp sugar
2 tbsp cornstarch
5 tbsp water
1-1/2 cup blackberries
1 box of ready-use puff pastry
In a medium pan, cook the apple, sugar, and lemon juice over a medium low heat until tender. Add in the blackberries and cook for several minutes. Dilute the cornstarch in the water and add to the pan. Cook until the mixture is not cloudy. Remove from the heat and let cool to room temperature.
Preheat the oven at 375F
Unroll the puff pastry and cut into 6-inch rounds or any shape that you like. Fill the center with the blackberry-apple filling and fold the edges towards the center. Brush the crust with egg wash and sprinkle with the turbinado sugar. Bake for 15-20 minutes or until golden brown.