Blackberry Galette with Tangerine Sauce
A delicious, rustic pie filled with blackberries and French country charm. Served with a chilled citrus sauce, this
dessert is absolutely irresistible!
Crust:
1 sheet prepared puff pastry (thawed)
Roll out into a large circle 1/4 inch thick on a lightly floured surface, fold into quarters and set on back of sheet pan.
Unfold and lay flat. Preheat oven to 400.
Filling:
3 1/2 to 4 c. fresh or frozen (thawed) blackberries
1/2 c. raw or turbinado sugar
1/3 c. flour
pinch ground cloves
2 tbsp. margarine
additional 2 tbsp. margarine, melted
additional few tablespoons raw sugar
In large bowl, cut margarine into flour and cloves until it resembles coarse meal. Toss with blackberries and sugar.
Mound berries on center of galette dough and bring sides up around berries, pleating dough over fruit as needed to
form round pastry. Brush pastry with melted margarine, with sprinkle with additional sugar. Bake until crust is nicely
glazed and berry juice forms thick bubbles, approximately 40 minutes.
Tangerine Sauce
2 c. tangerine juice--Odwalla fresh juice, Minute Maid concentrate or fresh squeezed
1 1/2 tbsp. cornstarch
Whisk cornstarch into juice in small saucepan. Bring to low simmer until thickened.