Here’s the thing, I`ve always heard about blackberry bushes in Vancouver. People say they`re at the train tracks, and I`ve seen them there in the springtime with bright red berries on them in Kitsilano around the train tracks at Granville Island.
And then I had an epiphany.
There are train tracks 10 blocks away from my house that I bike past everyday.
I know, I know, I`m a little slow on the uptake.
So I`ve now gone blackberry picking 3 times this week. I am a very happy girl. I love blackberries.
So does my beautiful friend Liz, so the other day we spent the day picking berries and wildflowers and pretending we weren`t in the middle of the city, just half a block from a major road. And then we walked back with blackberry juice dripping out of our bags and staining our shoes laughing and just generally being very content in the city that we live in.
So I`ve made many many blackberry things lately that I`ll be sharing up here, but the first thing I did was make blackberry galettes, and they were so good, and so light and so fresh tasting I thought you should get this recipe first.
It`s a little showy but mostly it`s simple, elegant and very satisfying. And, while I made them for desert, I saved one for breakfast this morning, and it was the perfect start to my day!
1 cup (2 sticks, or half a pound) of Unsalted Butter, very cold
2 cups AP Flour
1 tsp Salt
1/4 cup-1/2 cup ice water
9 tbsp Coarse sugar (if you have it, otherwise regular old white sugar will do!
2 pints Blackberries
Make the dough:
Put the salt and flour onto your counter top. Put the butter in the middle and break them up and make sure they’re all covered in flour.
Using a rolling pin roll out the butter into long strips, using a spatula or bench scraper to scrape the butter off the bottom and move in the flour from the sides.
It will look like a big mess, don’t be alarmed!
Add in the water and again, using the spatula or bench scraper, fold in the water until a dough just barely starts to form. You may need to adjust the amount of water depending on the humidity.
Once it starts to come together use your hands to fold it in half, flatten it out a bit, then fold it again, continue to do this until the dough becomes something you think you could roll out without it falling apart but not so long that the dough becomes tough.
Roll out the dough to about 1/4 inch thick and cut it into squares that ate 3 inches by 3 inches.
Fold each square in half on an angle to form a triangle. Cut 2 slits each triangle paralelle to each side leaving a space at the end so that it is connected at 2 ends. I know this sounds confusing but its really easy, just look at the pictures!
Then fold the sides over each other to form a pretty little diamond. Like this:
Chill the dough for 30 minutes in the fridge. You want the butter to be very cold so that when it goes into the hot oven it produces steam and the steam is what makes those lovely puffy little layers of dough, so the colder the better!
Preheat your oven to 375F
Egg wash the tops of the dough, and then fill the middle square with heaps of blackberries.
Sprinkle a tablespoon of sugar onto each tartlette making sure you get lots on the pastry. It will give it a wonderful crunch!
Bake them until they are a lovely golden brown on top and the berries are bursting and juicy.
And then eat and be very very happy!