Raspberry Rose Water Galette |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have not made this yet but am putting the recipe here for safekeeping. Looks like yum! Ingredients:
5 1/4 ounces all-purpose flour (1 cup plus 3 tablespoons) |
1/4 cup finely ground cornmeal |
1/2 teaspoon kosher salt |
1/2 cup granulated sugar, plus |
1 tablespoon granulated sugar, for the crust |
4 ounces unsalted butter, cut into small cubes and chilled (1/2 cup) |
1 large egg yolk |
5 tablespoons sour cream |
2 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
6 cups fresh raspberries |
1/8 teaspoon rose water |
1 tablespoon heavy cream |
1 tablespoon turbinado sugar or 2 teaspoons granulated sugar |
Directions:
1. Combine flour, cornmeal, salt, and 1 tablespoon sugar in food processor, and pulse briefly to combine.
2. Add butter and pulse until mixture is the texture of coarse meal, and transfer to medium bowl.
3. In small bowl, beat together egg yolk and sour cream: stir mixture into dough, using a fork to blend.
4. Gather dough into ball, wrap in plastic, and compress into disk: chill for at least 1 hour but no longer than a day.
5. Remove dough from refrigerator and let sit for 10 minutes to take chill off (you'll want it to roll without cracking).
6. On lightly floured surface, roll dough into 15-inch round, then transfer to rimmed baking sheet lined with parchment.
7. In small bowl, combine remaining cup of sugar, cornstarch, and cinnamon.
8. Put raspberries in medium bowl and sprinkle with sugar mixture; add rose water and toss gently to combine ingredients.
9. Pile filling in center of dough, leaving 2-1/2-inch border.
10. Pleat tart, being careful not to rip dough.
11. Brush cream onto edge of crust and sprinkle with turbinado sugar.
12. Bake on middle rack of oven for 20 minutes at 375 degrees; move tart to bottom rack, reduce oven temperature to 350 degrees, and bake for another 25 to 30 minutes, rotating pan if needed, until crust is golden brown.
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