Baked and bruised

Pastry making is an art that I never really had an interest in until I went to cooking school.  It's there that I learned to make different types of pastry – sweet, savoury and the famously scary puff. Of course the perfectionist  in me wanted to do the best job I could. Well, it turns out I can’t make a very good puff pastry – but I find it comforting to know that many great chefs have shared that they can’t either. Thank goodness.

Having moved on from my perfect pastry days, I now say no to perfect shapes and lines and yes to messy curves.  I love funny, misshapen and quirky looking pastry. Can’t you tell? Some call it rustic...

This tart gives you an idea of what I love. Dark lueberries with their juices spilling out, sweet apples flecked with lemon and a hint of cardamom – all encased in a bready, sugar-topped pastry. Unkempt yet unrivalled – this is another keeper.

blueberry, apple and cardamom galette

adapted from a recipe from Eden Kitchen

makes one tasty tart

pastry

60g (1/2 cup) plain organic flour

50g (1/2 cup) rye flour

pinch sea salt

2 tbsp demerara sugar

75g butter, cold and diced

2 tbsp cold water

1 egg separated

filling

1 cup blueberries – I used frozen but use fresh if you have

2 small tart apples – or any apple would work, peeled, cored and sliced

1 lemon, zest and juice

2 tbsp demerara sugar

1 tsp ground cardamom

1 tbsp cornflour*

Preheat oven to 200 degrees C.

To make crust: place flours, salt and sugar in large bowl – add pieces of cold butter and rub into flour repeatedly until mix resembles sandy texture – a few larger pieces are ok. Add cold water 1 tbsp at a time to bring dough together. You might need a  little more water but careful not to add too much (if too wet, just add a little more flour). Place dough on floured surface and knead until comes together well. Place in clingwrap and refrigerate 10-15 minutes.

To make filling: place apples in a bowl with lemon zest, half juice and sugar. Leave aside. Place blueberries, half juice, sugar, cardamom and cornflour in a separate bowl – mix well and leave aside.

Take out pastry from fridge and gently roll out on floured surface or on baking paper – roll out to at least 30-35 cm diameter. Brush the surface of pastry with egg white (which help keeps it from cracking). Place apples and blueberries on dough – make sure not too watery from lemon juice. Carefully fold over pastry one section at a time – pinch any cracks. Brush the pastry top with beaten egg yolk and sprinkle generously with sugar.  Place into oven and baking 40-50 minutres or until pastry is golden brown (mine was a bit darker – I was generous with my sprinkle of sugar!). Take out and place on cooling rack. Serve alone or with some sweet and cold ice cream. Enjoy.

*using the cornflour helps thicken the fruit juices that leak out during cooking – you can also use almond meal or flour.