Makes 1, 7-inch Tart
Simple and elegant, this Blackberry & Fig Preserve Tart highlights the very best of these summery fruits. This recipe uses restraint with minimal sugar. Highlighting the blackberry's rich color and natural sweet jammy-ness, the fruit proudly stands alone.
A galette is free formed without a tart or pie pan. Bake this recipe on a parchment lined baking sheet. It is best to serve this slightly warm or cooled. The juices need time to thicken after they're baked. If not sufficiently rested, the juices will be too thin and runny.
This recipe can easily be doubled to make two galettes. If your berries are tart, you may need to cut back on the lemon juice slightly. Likewise, if your berries are incredibly sweet, add an extra teaspoon of lemon juice.
Simple Blackberry & Fig Preserves Galette
Butter Crust Recipe
2 1/4 oz all purpose flour
3/4 tsp sugar
1/8 tsp salt
1 1/2 oz cold unsalted butter, cut into small pieces
3/4 oz (1 1/2 Tbsp) cold tap water
Filling
10 oz blackberries
1/2 oz (1 Tbsp) fresh lemon juice
1 oz white sugar
1 3/4 tsp cornstarch
1/8 tsp lemon zest
1/8 tsp salt
3 oz fig preserves
Egg Wash (optional, makes the crust shiny)
1 egg
1 Tbsp water
Pinch of salt
Finishing
1 - 2 tsp white sugar
Directions:
Preheat oven to 375F degrees with the rack in the middle position. Line baking sheet with parchment paper.
In a medium bowl, combine flour, sugar, and salt. Add the cold butter pieces. With a pastry blender or your hands, rub the butter into the flour, until the mixture resembles course crumbs. Sprinkle in the cold water. Lightly fold the water into the butter pieces with a rubber spatula. Press the dough together into a flat disk. Cover with plastic wrap and refrigerate for a minimum of 10 minutes to allow the water to finish hydrating the flour.
In another bowl, sprinkle and lightly toss the blackberries with the lemon juice. Set aside.
In another small bowl, combine the white sugar, cornstarch, lemon zest, and the salt. Set aside.
On a moderately floured surface, roll the butter crust dough out into a 9-inch disk. Gently place the rolled-out dough onto the parchment paper-lined baking sheet. Patch any cracking or dough splitting before continuing.
Starting in the center, spread the fig preserves over the rolled-dough, leaving 1-inch bare around the perimeter of the dough. Gently stand the blackberries up, starting in the center and working your way out to the edge of the fig preserves. Sprinkle the carefully laid out berries with the sugar/cornstarch mixture.
Gently and carefully fold the bare dough up and the sides and slightly over the berries. Take caution not to pull and tear the dough (any tears in the dough may cause the filling to leak excessively). Work your way around the entire tart. Set aside.
In a small bowl, make the egg wash by whisking the egg, water, and salt together until smooth.
Brush the unbaked exterior dough of the tart. Take caution not to leak egg wash onto the base of the tart and parchment paper.
Bake in the oven until crust is golden brown, and the filling is bubbling throughout the tart, about 40 - 50 minutes.
Allow tart to cool at least 30 minutes before serving to allow the juices to thicken. Right before serving, sprinkle the cooled tart with 1 - 2 tsp of white sugar.
ENJOY!
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