blueberry lemon galette

blueberry lemon galette

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Just hearing the words blueberry lemon galette sounds delicious, but for some it might be a tad bit intimidating. I’m here to tell you that YOU can make it!

Now if you want to spring for a homemade pie crust, then go for it. But, I know for me, the refrigerated roll out pie crusts are pretty darn good. And, this convenience step always makes me more inclined to make a pie, tart or galette.

Just what is a galette?

Well, according to our experts and good friend, Google, here’s the difference between a pie and a galette.

pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are slopedIt can have a just a bottom, just a top, or both a bottom and a top crust. … A galette is a round pastry wrapped and fruit filled dessert that is baked on a baking sheet.

Honestly, I don’t care what you call it, as long as it’s good. And this blueberry lemon galette is just fabulous. I love the bites of crusty buttery crust with the bursts of berries. If it’s the dead of winter and you can’t find sweet reasonably priced blueberries, then grab the frozen, Dole Sunshine berries that is. I promise they are perfect in every way. And, they’re only the blueberries. That’s it. Picked at the best time and then packaged for premium freshness!

When you’re in a hurry and need an impressive little dessert, then here you go. It’s a winner! If you’d like another idea for dessert using lemons, then try this lemon cream cake. Ohhhhh, it’s so easy and soooooooooooooo good! xoxo ~ally

blueberry lemon tart

 

blueberry lemon tart

Yield: Makes: 1 (7”) pan

Ingredients

  • Preheat oven to 350
  • Cooking spray
  • 1 refrigerated pie crust, rolled out
  • 3 cups fresh blueberries
  • 1 Tbl. all-purpose flour
  • ¼ cup + 1 tsp. sugar
  • 1 lemon, juice & zest
  • 2 Tbl. butter, cold & cut into pieces
  • 1 egg, cracked and in small bowl

Instructions

  • Coat the inside of the tart pan well with grease or cooking spray. Put the pie crust in and press the dough gently into the fluted sides of the pan. There will be about an inch plus of dough that will be folded over before baking.
  • Put the blueberries in a bowl, give a quick coating of cooking spray/toss and then dust on the flour tossing/coating them. Pour into the pan. Sprinkle on one-fourth cup of sugar and drizzle on the lemon juice and zest. Put the butter pieces on top.
  • Fold over the dough onto the berries. Brush the dough with the egg white.
  • Put the tart pan on a cookie sheet. Bake in a preheated 350 oven for 40-45 minutes. (If the exposed crust is brown enough for you, simple loosely cover it with doubled foil.) Remove and let cool.

Notes

You can substitute puff pastry for the refrigerated pie crust.

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blueberry lemon galette

 

 

 

 

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