If you’ve been following along with me on Instagram you might already know that seven weeks ago, we became parents to the sweetest, squishiest baby there ever was. His name is Will and we’re madly in love with everything about him from his little hairstyle — it looks just like his dad’s — to his tiny toes. Last week he started laughing when he sees my face and he coos and smiles at us when he talk to him. All the baby love is completely intoxicating — it’s enough to make me forget I never shower anymore and my clothes are crunchy with dried spit up! Almost two months in and I’m starting to get the hang of things, though.
I can eat with one arm while bouncing Will to sleep in the other (sounds simple enough but this should really be an Olympic sport) and I even found time to do a little baking. Sure, this galette may have taken me two days to make when in my pre-baby days it would have been an easy last-minute dessert if friends were coming over on short notice. But I did it in the end, it turned out delicious, and these days that’s a huge victory!
A galette is the perfect dessert to make when you’re in a rush or not the tidiest baker but still want to make something impressive from scratch. If the crust is a little uneven or it’s not a perfect circle it’s okay, because it’s supposed to look rustic. I piled this one with fresh berries, which I think should always be eaten with either chocolate or freshly whipped cream. I chose whipped cream for this galette, and infused it with Stash Tea’s new Asian Pear Harmony Green Tea for a slightly fruity cream. The tea imparts the subtle fragrance that I love in fresh Asian pears and complements the galette’s sweet, juicy berries perfectly.
I don’t usually enjoy fruity teas but this one is nice and balanced — the flavor of the green tea isn’t overpowered by the Asian pear, unlike other fruit teas. So even if you don’t normally choose sweeter teas there’s a good chance you’ll appreciate the flavor this one brings to the galette. It’s nice for drinking, too — I’ve been pouring it over ice and stirring in a couple spoonfuls of simple syrup and it’s a really refreshing substitute for the copious amounts of peppermint tea I normally drink (it’s best avoided while breastfeeding).
A couple notes about the galette recipe: letting the fruit sit in sugar and lemon juice helps to remove a lot of juice, reducing the chances the bottom of the galette will end up soggy. So this step is well worth the extra time it adds to the recipe — you can work on rolling out the pastry and infusing the cream in the meantime. The egg wash beneath the berries seals the pastry, protecting it from the berries’ juices and adding another layer of anti-soggy bottom protection, so be sure to brush it on thoroughly. If you follow the recipe closely the bottom of the galette will turn out golden and dry. Enjoy!
Berry Almond Galette with Asian Pear Tea-Infused Cream
For the crust
- 1 cup flour
- 6 Tbsp cold unsalted butter cubed
- 1/8 tsp salt
- 1 tsp sugar
- 1 tsp almond extract
- 2-4 Tbsp cold water
- 1 egg beaten for wash
For the filling
- 2 cups blueberries
- 2 cups blackberries
- 2-4 Tbsp sugar
- Zest of one lemon
- 1 Tbsp lemon juice
For the tea-infused whipped cream
- 1/2 cup heavy cream
- 1 bag Stash Asian Pear Harmony Green Tea
- 1 Tbsp sugar
For the crust
Stir together the flour, salt and sugar. Pinch in the butter using fingers or a pastry cutter until the mixture is the consistency of bread crumbs and there is no dry flour left. Stir in the almond extract and 2 Tbsp of water and bring together in a ball. If the dough is crumbly, add the rest of the water as needed. Knead briefly to distribute the almond extract, shape into a disc and wrap in plastic. Chill for at least an hour.
For the filling
Taste the berries; if they are very sweet use 2 Tbsp sugar in the filling and 4 Tbsp for tart berries. Stir the berries, sugar, lemon juice and zest together in a bowl and let stand for 30 minutes. Pour berries into a fine mesh strainer and gently press to release juices. Discard the liquid.
For the cream
Heat the cream in a small saucepan until very hot but not boiling. Remove from heat and pour into a bowl with the tea bag. Steep for 10 minutes then discard the tea bag. Chill the infused cream in the freezer until cold. While the galette cools, add the sugar to the cold cream and whip until it forms soft peaks.
Preheat oven to 350 F.
Let the chilled pastry warm up at room temperature for 15 minutes. Roll out into a 12” circle. Fold the pastry up, gently transfer onto a parchment-lined baking sheet and unfold. Brush the pastry with the beaten egg.
Spread the berries over the egg wash in an even layer, leaving a 2” border. Fold the edge of the pastry toward the center of the galette and brush with egg wash. Bake for 30-35 minutes until the berries are bubbling and the pastry is golden. Cool the galette completely before slicing, topping with the whipped cream and serving.
This post was written in partnership with Stash Tea. All opinions are my own. Thank you for supporting the brands that support this blog!