Kathleen King, Baker, Recipes, Blackberry Galette, Farmers Market Recipes, Dough, Blackberries, Sugar
Recipe for Blackberry Galette from Kathleen King of Tate’s Bake Shop from her cookbook Tate’s Bake Shop: Baking for Friends. Perfect for when all the local farm stands are stocked with big baskets of berries.
Kathleen King is the owner of Tate’s Bake Shop, known mostly for their signature thin and crispy chocolate chip cookies. King began selling her cookies on a folding card table at her father’s farm in Southampton when she was just eleven years old. Decades later, her sweets are sold nationwide and have earned her a Gold Sofi Award for Best Cookie. Her latest cookbook is called Tate’s Bake Shop: Baking for Friends.
Kathleen talks about her new book, passes along useful baking tips and recommends a few of her favorite Hamptons spots.
Baker Kathleen King | Recipes
May 20, 2013
Blackberry Galette
Recipe courtesy of Kathleen King of Tate’s Bake Shop
Yield
Serves 4 to 6 servings
Ingredients
Dough
- 1 cup unbleached all-purpose flour, plus more for rolling the dough
- 1/3-cup fine yellow cornmeal (not coarse cornmeal or polenta)
- 1 tablespoon sugar
- tablespoon salt
- 6 tablespoons (3/4 stick) cold salted butter, cut into pieces
- 1 large egg yolk
- 2 tablespoons cold water
Filling
- 1 teaspoon unbleached all-purpose flour
- 2 cups fresh blackberries
- 3 tablespoons sugar
- 1 tablespoon cold salted butter, cut into small pieces
- 1 tablespoon sugar for sprinkling (optional)
Directions
1) To make the dough: In a medium bowl, mix together the flour, cornmeal, sugar and salt.
2) Work in the butter with a pastry blender, 2 knives, or your fingertips until the mixture resembles coarse meal with some small pea-sized pieces of butter.
3) In a small bowl, mix together the egg yolk and water.
4) Add to the flour mixture and stir gently with a fork until the mixture is moist enough to hold together.
5) Gather the dough into a thick disk.
6) Wrap in plastic wrap and refrigerate until chilled but not hard, at least 30 minutes, or up to 2 hours. (The dough can be refrigerated for up to 2 days, but let it stand for 15 minutes before rolling out. It can also be frozen for up to 1 month.)
7) Preheat the oven to 400 degrees Fahrenheit.
8) Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
9) On a lightly floured work surface, roll out the dough out into a 10-inch round about 1/8 inch thick.
10) Fold the dough in half, and then reopen on the prepared baking sheet.
11) The dough cracks easily, but just press it back together if it does, and don’t worry, as the look of this dessert is very rustic.
12) For the filling: Sprinkle the 1-teaspoon flour over the dough leaving a 2-inch border all around.
13) Spread the berries over the floured section of the dough.
14) Sprinkle them with the sugar and dot with the butter.
15) Fold the uncovered dough up over fruit, pleating it as necessary.
16) If the dough cracks, not to worry—just seal the tears.
17) If you wish, brush the edges of the dough with a pastry brush dipped in water and sprinkle with the tablespoon of sugar.
18) Bake until the crust starts to brown a bit and the fruit bubbles, about 40 minutes.
19) Let the galette cool on the baking sheet.
20) Transfer the galette to a serving platter with a wide spatula or pick up the baking mat and slide it off onto the platter.
Recipes
Southampton, NY
General Information
Tate’s Bake Shop
Southampton
Bakery
43 North Sea Road
Southampton, NY 11968
T: 631.283.9830
Website:
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