Even though the sour cherry season has passed, I trust that many people stock cherries in their freezers. Based on the authority given to me by my trust, I wanted to share this delicious recipe before winter arrives. Although it is a dessert that can also be eaten in winter, it is much more delicious in summer with a scoop of ice cream. In summary, if you have the opportunity, add ice cream to the plate while serving.
Glette is a more rough version of fruit tart, made without any proper shaping. I had already shared the recipes for the apricot galette, plum galette and black mulberry galette. There may be differences in the amounts of ingredients. As there is not only one way to reach the same result, the recipes may differ.
How Does Galetta Taste?
I’m not sure how much it is possible to describe the taste of a food, but if I was asked to describe the taste of galette, I would say that it has a taste that drags brain from happiness to happiness with the transmission of sour and sweet flavors to the brain consecutively by the taste receptors while eating buttery crispy dough at the same time with the baked fuits and slightly thickened fruit sauce made of the fruit juice that leaks while baking.
For galette, tart and pie doughs to be as crispy as possible, it is necessary to use as much butter as possible and as little flour as possible. The easiest method to do this without encountering any problems while shaping the dough is to use the butter as cold as possible. The softer the butter, the more flour it will need. In order not to have to use too much flour and to obtain a hard dough, we need to use cold butter as well as kneading it with as little contact as possible and as quickly as possible. If you have the opportunity, it will be more appropriate to work in an air-conditioned environment or in relatively cool hours while making this dough in summer.
Enjoy the recipe…
For the dough;
- 2 cups of flour,
- 130 g cold (it is recommended to keep it in the freezer for 30 minutes before using) butter,
- 1/2 cup powdered sugar,
- 1 ice cube.
For the filling;
- 300 g deseeded sour cherries,
- 1/2 cup sugar,
- 1 tablespoon of cornstarch.
For the edges;
- 1 egg white,
- For the dough, mix the flour and sugar,
- Chop the butter in cubes and add it to this mixture,
- Start mixing the dough by rubbing it with your hands,
- When it starts to come together, add the ice cube and knead well as it melts and make a ball,
- Put the dough in the freezer for 10 minutes. rest,
- Meanwhile, combine the sour cherries together with sugar and cornstarch,
- Take the dough out of the freezer and roll it between two greaseproof papers, 3-5 mm thick,
- Put the dough on the baking tray together with the paper in the bottom,
- Spread the sour cherries in the middle, leaving enough space to fold in the edges,
- Fold the edges to the middle,
- Spread egg white on the edges and sprinkle with sugar,
- Place in a preheated oven at 190 degrees and bake until the edges are browned.