A deliciously rustic blackberry and almond galette. Light, crumbly pastry packed full of almonds and seasonal blackberries. A perfect warming treat for Autumn.
This blackberry and almond galette is my bake for this month’s Bumpkin Betty Baking Club, the online baking club run by Jaclyn from the blog Bumpkin Betty, where a group of keen bakers share their baking triumphs, successes and occasional disasters. This month’s theme of autumnal bakes had me very excited to try out some seasonal comfort food.
The big trend in autumn baking at the moment seems to be pumpkin. Throwing pumpkin spice at anything seems to sum at the season as much as walking through crispy leaves, or pulling out your wooly jumpers for the first time. While I do love baking with pumpkin (like in these pumpkin spice muffins), it’s quite a new ingredient for me, at least in terms of baking.
Pumpkins had their place for me as part of autumns growing up; to be carved out and filled with tea lights to sit on the doorstep on Halloween night, creating that strange special magic that comes from peeking out the front window to see the orange glow coming from crudely carved eyes. It’s only since moving to Hong Kong that I’ve started making pumpkin a part of my seasonal baking this time of year.
For me, true autumnal bakes are homey english puddings. The type of thing you’d have to finish off a Sunday roast after a brisk walk in the fresh air. The type of pud you could whip up after a successful afternoon rooting through the hedgerows, and serve with melting ice cream or lashings of custard.
This blackberry and almond galette is just that sort of pudding. It’s easy to throw together, it’s warming and cosy and comforting. It’s so good I’ve made it twice in as many weeks, and both times just the two of us have finished up the whole thing by the time Sunday is over.
The best thing about galettes, in my mind, is their ease. The rustic finish is what gives them their charm. The blackberries are heaped up inside, and cook down into a delicious, vibrant sticky pink inside. The pastry stays deliciously crisp, even under the fruit, and browns to a delicious, tempting golden bronze around the crust. A few toasted almonds, and a dust of icing sugar finish it off.
Perfect served with a generous scoop of vanilla ice cream.
What are your favourite autumnal bakes?
- recipe adapted from Call Me Cupcake.
- serves 4 generously, or gives 6 lighter portions.
- looking for more galette recipes? This Pear and Cinnamon Galette from The Secret Spatula sounds incredible!
- ---- for the pastry
- 95g plain flour
- ½ tablespoon icing sugar
- pinch salt
- 75g unsalted cold butter, cubed
- 1-2 tablespoons iced water
- --- for the filling
- 250g blackberries
- 20g icing sugar
- ½ tablespoon corn flour
- ½ tablespoon vanilla extract
- 1½ tablespoons ground almonds
- 1 tablespoon flaked almonds
- 1 egg, beaten
- ½ tablespoon caster sugar
- icing sugar, for dusting
- Begin by making the pastry. Put the flour, icing sugar and salt into a large bowl. Add the cold, cubed butter. Rub the butter into the flour until you have the reached the texture of breadcrumbs. Bring the dough together into a ball, adding 1 - 2 tablespoons ice cold water if the mixture is to dry. Wrap in cling film and chill in the fridge for one hour.
- Once the dough is chilled, preheat the oven to 180C/ 160C fan/ 350F.
- Roll the dough out onto a sheet of greaseproof paper. You're aiming for it to be roughly round, and about the size of a dinner plate. It should be about as thick as a pound coin. The finish is rustic, so don't worry too much about making it perfectly round.
- Put the blackberries into a bowl and add the icing sugar, corn flour and vanilla extract. Gently stir together, being careful not to crush the berries, until they are all covered with the icing sugar mixture.
- Spread the ground almonds onto the centre of the rolled out pastry, leaving a border of about an inch around the outside. Top with the blackberries, leaving any icing sugar mixture that isn't coating the berries in the bottom of the bowl. Top with the flaked almonds. Brush the egg over the pastry, and sprinkle over the caster sugar.
- Put into the preheated oven, and bake for 35 - 40 minutes, until the pastry is golden brown, and the filling is bubbling.
- Cool for a few minutes, dust with icing sugar, then serve.