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FREEFORM BLUEBERRY TART HOW TO
FREEFORM BLUEBERRY TART PRO
FREEFORM BLUEBERRY TART FREE

If you chilled your dough as stated in the recipe, it will be super easily roll it out in a few seconds. You won´t be able to roll out the dough if it is too cold (straight out of the fridge) so wait 5-10 minutes. So please chill the dough for minimum an hour. If you don't chill the dough, the baked galette will be heavier, less flaky and more doughy. Non-chilled crust is very difficult to roll out and has fairly crumbly and less smooth texture. Chilling time makes the dough easier to work with (butter harden, gluten develops) and also supports that lovely pie texture you love. You just have to! Believe me, pie dough which does not require chilling time is something that does not exist and I strongly recommend not to cheat in here.

Egg: Mix egg with a drop of water and carefully egg wash the galette before baking.

I recommend almond flour which has no taste and perfectly "absorbs" the liquid of the fruit so the filling stays juice but not overly wet

Almond flour: Secret ingredient no.2: I like my galette neat looking and not soggy, to achieve that you will have to use some sort of flour under the fruit.

Corn starch: Corn starch is an important ingredient that helps to thicken the filling so it won´t get overly runny which would result in soggy pie.

FREEFORM BLUEBERRY TART FREE

Since the blueberries were really nice and sweet I am using only 2 tablespoon of sugar, feel free to adjust this quantity according the sweetness of your fruit

Sugar: Galette should not be overly sweet, let the sweetness of the fruit come through instead.

I am using blueberry here, but the recipe works with any sort of berries, pear, apple, plum etc.

Fruit: The beauty of fruit pies is that you can literally use so many fruits even mix it with herbs and experiment according to your preference or season.

I always use Philadelphia when I state cream cheese in my recipes

Cream cheese: Secret ingredient no.1.: Cream cheese will provide even more flaky, tender, melt-in-your mouth crust.If you run out of cream or don´t want to use it, feel free to replace it with equal amount of water Cream: Usually pie dough contains 1-2 tablespoon of ice cold water, however I really prefer to use heavy cream instead.Egg: This pie crust does not contain egg.Working with cold butter is absolutely key to reach the right consistency of your pie dough Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously.

I am using 82% fat content butter in all my recipes. Butter: Use always unsalted as you want to be in control of the quantity of the salt.

FREEFORM BLUEBERRY TART HOW TO

If you want to learn about the different types of sugar and how to use them in baking, please read my article in here In general, pie crust should not be sweet, it is the filling which brings the sweetness.

Sugar: I am using a tiny bit of granulated sugar in the pie dough but it is not necessary.

This is a sweet tart dough and I just love that extra very mild salty kick at the end Balances flavour and enhances other ingredients.

Salt: An essential ingredient in most of the dessert recipes.

FREEFORM BLUEBERRY TART PRO

If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here Flour: I am using pastry flour for this pie crust, feel free to use AP if can’t find pastry flour in your local supermarket.