Could it be possible that I’ve found a new favorite dessert? I’m talking about a large buttery shortbread cookie spread with a thick layer of homemade lemon curd that’s piled high with fresh berries and sprinkled with lavender vanilla bean sugar. A BFF of desserts. Yes, I found a new favorite dessert today.
Once again French Fridays with Dorie rolls around and this week our group is bringing Sable Breton Galettes with Berries and Lemon Curd to life from the pages of Around My French Table by Dorie Greenspan.
I paid my local farmer’s market a visit this morning, stocking up on fresh strawberries, blueberries and lemons for the curd. I used this recipe for the lemon curd, the same one I like with pound cake and berries. I sprinkled lavender vanilla bean sugar on top of the berries instead of powdered sugar and came up with an easy way to form the galette dough using wax paper to press it into the tart pan before chilling, that’s right no hassle of rolling out the dough.
This may be the Summer of the galette with berries for me -would it be too much to serve a slice of this sable breton galette with a scoop of vanilla bean ice cream? I’m thinking ahead for National Ice Cream Month….which I believe is the month of July.
No, I don’t think it would be too much to serve up this sable breton galette with a scoop of vanilla bean ice cream. I think that would be a real good idea. Consider adding a few birthday candles and voila you have a dessert fit for a birthday celebration. Unless you were born in July, in which case I think you really should have an ice cream cake.
Adapted from Around My French Table by Dorie Greenspan.
- for the galette
- 1 cup all purpose flour
- 1 & 1/4 teaspoon baking soda
- 10 tablespoons unsalted butter ( 1 & 1/4 sticks)
- 2/3 cup sugar
- 1/4 teaspoon sea salt
- 1 egg
- for the topping
- 1 cup lemon curd, homemade or purchased
- About 3 cups berries, I used hulled halved strawberries and blueberries
- 1-2 tablespoons lavender vanilla bean sugar, I used Savory Spice Shop, or powdered sugar
- Make the Galette
- Whisk the flour and baking powder together in a small bowl.
- Beat the butter in the bowl of a stand mixer on medium speed, until soft and creamy.
- Add the sugar and salt and continue to beat for an additional 2 minutes.
- Beat in the egg and mix for 2 more minutes.
- Reduce the speed to low and add the flour mixture, mixing just until blended.
- The dough will be very soft but not to worry!
- Scrape the dough onto a piece of wax paper and press into a 9" inch circle
- Place the dough on the wax paper into a 9" tart pan, pressing on the wax paper to fit the dough into the ring, see photo collage below.
- Chill the dough in tart pan for 1 hour.
- Remove the dough from the tart pan and butter the bottom and sides of the pan.
- The tart dough will be firm, remove the wax paper and place in the prepared tart pan, it turns out beautifully!
- When you are ready to bake the galette preheat the oven to 325F.
- Place the dough filled tart pan on a silpat lined baking sheet and bake for about 45 minutes or until galette is golden brown on the edges and firm in the center.
- Remove the pan from the oven and cool on a metal rack for 15-20 minutes.
- When cool enough to handle remove the tart ring and continue to cool galette on the metal rack.
- Just before serving remove the metal bottom and place the galette on a flat serving plate.
- Spread with lemon curd, don't go all the way to the edges because the curd will continue to spread after you pile on the berries.
- Mound on the berries and sprinkle with lavender bean vanilla sugar or sift on plain powdered sugar.
- Cut into slices and serve.