Blackberry galette

by Angela Clutton

A rustic, hassle-free fruit tart

Galettes are a wonderfully hassle-free type of tart to make. They are free form, rather than cooked in a case or tin, meaning that by definition they are imperfectly rustic. The blackberries taste and look wonderful in the middle of the folded over pastry. Serve with a spoonful of creme fraiche.


200g plain flour
¼ tsp baking powder
30g caster sugar
110g unsalted butter, cold and cut into cubes
¾ tsp fennel seeds
300g blackberries
Zest of 1 orange
40g demerara sugar
1 tbsp cornflour
1 tbsp fruit vinegar, such as blackberry or raspberry
1 egg, beaten
1 tsp icing sugar
6 mint leaves, chopped


Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the sugar and then use your fingers to rub the cubes of cold butter into the flour mix. Add the fennel seeds and 2 tbsp cold water. Bring together into a dough (no need to knead), shape into a disc, wrap and put into the fridge for at least 1 hour or overnight.

When you want to make your galette, preheat the oven to 180C. Roll the pastry between two sheets of parchment paper, to a diameter of approx 26cm. Carefully lift the pastry over a rolling pin onto a lined baking sheet. 

Toss the blackberries in a bowl with the zest of the orange, the demerara sugar, cornflour and vinegar. Sit the berries in the centre of your pastry round, leaving a pastry border of approx 4cm. Fold the edges of the pastry up and over, gently crumpling to seal. Brush the pastry top with the beaten egg and bake for 35-40 mins, until the pastry is golden and crisp.

Allow to cool. Before serving, sieve over the icing sugar and scatter over the chopped mint.

Recipe: Angela Clutton