Making Mango Blueberry Galette: It’s September in Florida, and the blueberries are bountiful. At this time, you can buy them super cheap and super delicious. Purchasing and freezing them is what I do. After they are picked through, they’re washed, dried, and bagged. Into the freezer, you go!
The mango season is over, and I’ve got the sweetest, juiciest mangos picked from a HOLY tree. This is an old, enormous tree overlooking the Intracoastal on the grounds of a Monastery.
That’s all I’m going to tell you because it’s my secret…..They gave me 2 cases of the best fruit EVER…. I will use the mango I’ve frozen for this yummy recipe. I find the best freezer bags for freezing fresh fruit and vegetables are readily available at amazon pantry.
So to recap, we’re using ripe, local fruit. That’s what it’s all about. The flavor will be AMAZING because the fruit will do all the work. I’m just the conduit for this perfect dessert. You are making a Mango Blueberry galette that will blow your mind. The Galette will be an add-on to your weekly menus.
Doesn’t this look delicious?
I added some chantilly cream for added richness. Enjoy your seasonal fruit with this Galette. Making this for your guests will blow them away.
What is a Galette?
Galette is a French term for various flat, round cakes, usually made with flaky pastry dough. It can be either sweet or savory. Today when we refer to Galette, we envision a somewhat rustic, free-form tart made with a single crust of pastry.
Minimal baking equipment is needed: a rolling pan/Silpat/food processor is all that is required; you can free-form the Galette. No tart tins are necessary to roll out the dough…
We are going to be Making Mango Blueberry Galette: (Kitchen tools needed for this recipe: SILPAT & ROLLING PIN)
Mango Blueberry Galette recipe
- Course: Dessert
- Cuisine: American, French
- Servings: 4
Making the Crust
- 1 ½ cup all-purpose
- 1 Tablespoon sugar
- ½ teaspoon salt
- 2 sticks cold unsalted butter cubed
- 5-6 Tablespoon ice water
Making the Filling
- 3 cups Fresh rinsed blueberries
- 1 cup diced ripe mango cubed
- 6 Tablespoon sugar
- 3 Tablespoon all-purpose
- zest 1 lime
- juice 1 lime
- 1 egg slightly beaten
- 2 Tablespoons palm sugar
- ⅓ cup sliced almonds
Making the Crust
In a food processor, combine all the ingredients and pulse until the texture is grainy and not thoroughly combined. You may need more ice water, do not add until you determine how the surface looks and feels before you add any more.
The texture should look like thick, clumpy sand, around 30 pulses. Once combined, make a round ball with the dough, saran wrap it up, and put it in the fridge for about an hour. Do not roll it out until the filling is done.
Making the Filling
Combine the cleaned, dried blueberry, diced mangoes, and the following four ingredients and set aside. Slightly beat one egg and one tablespoon of water for later and set aside. Sliced almonds set aside.
Preheat oven to 375F. Roll out the dough on a Silpat or floured dry surface and roll out the diameter of a 9″ cake pan. I like to roll out on a Silpat in the sheet pan. This way, I don’t have to move the galette once filled. It will go right into the oven.
The circle doesn’t have to be perfect; it is a rustic tart and will look fabulous however you roll it out. Just make sure the thickness is even. Work quickly and use a dusting of flour to keep things UNMOIST… Quick, Quick Once rolled out, place the filling in the center of the dough and fold in the edges towards the center of the galette.
Eggwash the outside of the galette, Mix the palm sugar and the sliced almonds and place it on the outside of the galette. The egg wash will keep it pasted on. If you need to apply more egg wash – go right ahead. It will look beautiful once baked.
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