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My Netflix queue has gotten out of control and is entirely too long. And to make matters worse, I keep adding to it. Being out of the U.S. for so long, I missed watching binge-worthy, must-watch classics like The Wire and Breaking Bad when they came out, and I’d love to sit down on the sofa for another few months and watch them now that they are streaming, as well as rewatch all five seasons of Six Feet Under, which was one of the best shows that’s even been on television. How they managed to make a show about death so human is beyond me, with a finale that’s lauded as the best ending for a television series ever. Which also made me wonder how they could have left the end of The Sopranos, another incredible show, land with such a thud?

The pandemic and confinements were certainly good for whittling down those “Watch Lists” but one show that jumped to the top of the queue was High on the Hog. It’s an eye-opening, unnerving, and emotionally difficult look at the role that African-Americans, who were brought to America as slaves, had in shaping American cooking. The subtitle of the show is “How African-American Cuisine Transformed America” which sounds like a big bill to fill, but the four-episode show traces how that happened.

And lest anyone doubt the rich contribution African-Americans have made to our cooking, author and Cook’s Country editor Toni Tipton-Martin pointed out in the program that Black Americans have been used by food brands for decades in America to denote quality, by brands like Aunt Jemima and Uncle Ben, which gave host Stephen Satterfield pause as well, flipping the narrative about those culinary characters (or caricatures) that many of us grew up with.

I was especially interested in the story of James Hemings, Thomas Jefferson’s chef. We often use an apostrophe in English to denote “ownership” (i.e.; “Jefferson’s) which is especially key here as his chef was also his slave. Jefferson took him to France to learn to cook in 1784, and he came back, creating and interpreting dishes and influencing generations of American cooks of all colors and origins. We have James Hemings to thank, along with his brother Peter, for dishes like French fries and Macaroni and Cheese (that latter of which was influenced by his training in French cooking in Paris), who James trained as a cook as part of a deal that he made with Thomas Jefferson in exchange for his freedom. The least we can do for the man who gave us French fries in America is to put him on a coin. Don’t you think?

Although I’m not Black, as an American, I feel cheated that we were presented and taught an incomplete and inaccurate facet of our history. As a cook and a baker, I’m startled (as well as grateful) to learn about Hemings’ (and Hercules Posey, George Washington’s influential cook, who was also a slave) invaluable contributions to our nation’s culinary identity.

Several Black contemporary cooks, bakers, and pitmasters are featured in the show who are carrying on the traditions of their ancestors. One is Jerrelle Guy, author of Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing. I’m going to go out on a limb here and say that I don’t think I’ve ever seen a more joyful-looking author on the cover of a book than Jerrelle is on hers. (If only I could grow my hair out like hers, I might finally get my mug on my next book cover.)

In the program, Jerrelle talks about baking as being part of her safe place. A few years back, many of us likely couldn’t have related – or understood – what she was talking about, but over a year into a pandemic, I think most of us can relate to that even though the circumstances are different. Baking is something many of us like to lose ourselves in, as well as being a personal space to create something and although I’ve never thought of it as such, baking really is a moving meditation. In her introduction to Black Girl Baking, Jerrelle talks about how baking helped bring “power and self-control” into her world as well, which I think also explained why so many people took up baking during the pandemic; to give us control of something tangible.

Most of Jerrell’s recipes have vegan, dairy-free, and egg-free options, so the recipes in her book are accessible to people with those concerns. But since we are in full-on cherry and berry season, her Blacker Berry Crostata had the most appeal to me.

I’ve seen galettes go from unknown, to online memes. Sometimes they’re called crostatas, other times they can be called tarts. In France, open-face fruit tarts are usually called tartes, but I’m using ‘galette’ here because that’s what everyone else is doing elsewhere, and I don’t want to be left out. Because French home ovens tend to be smaller than their U.S. counterparts, it’s usually not possible to fit an 11″ x 17″ baking sheet in one, the size that’s standard in the States (referred to in professional kitchens as a half-sheet pan), I had to spring for a larger oven to use my American half-sheet pans in.

So home bakers tend to use tart molds, and not the kind with removable bottoms, which is sort of a blessing as you don’t have juices overflowing in your oven or burning on your baking sheet, even though they get more Likes on Instagram. The tart molds in France that are most commonly used are like the one above. T-Fal is a name-brand that makes one, although you can pick one up without name or label for around €3 at any vendor that sells articles pour la cuisine at most of the outdoor markets. I don’t know where to get them outside of France but you can find fluted porcelain tart dishes or glass tart molds, and some people use shallow cake pans or cast-iron skillets as stand-ins for baking dishes. But you can use a baking sheet lined with parchment paper, which is what I often go with.

Whatever you use, I think you’ll be as happy with this tart, or crostata, or galette, as we were, especially if you top it with a scoop of vanilla ice cream. But served on its own, it’s no slouch either.

Blacker Berry Galette

Inspired by Black Girl Baking by Jerrelle Guy
I went a little rogue with Jerrelle's recipe, which made two smaller tarts, and decided to make one regular-sized galette. You could swap out other berries but I liked the idea of "Blacker Berry" so stuck with her idea of using the darkest berries available. She also uses all whole wheat pastry flour but I settled on a blend because while I love whole grain flours, you don't get the same crispness to the crust as you do with white flour. I also toggled the sweetness downwards and dialed the berry flavor up with a few teaspoons of fresh lemon juice and crème de cassis blackcurrant liqueur.
Although this uses cherries and blackberries, you could use another mix of berries, swapping out some blueberries, raspberries, or quartered strawberries for some of the other berries. But I'd keep it primarily blackberries and cherries as they have natural thickeners in them, so it helps the berries "set up" and become sliceable when cooled.
Course Dessert
Servings 8 servings

For the crust

  • 1 cup (140g) all-purpose flour
  • 1/4 cup (35g) whole wheat flour, (or use 1 1/4 cups, total, all purpose flour)
  • 1 teaspoon kosher or sea salt
  • 7 tablespoons (3 1/2 oz, 100g) unsalted butter, cubed and chilled
  • 6-7 tablespoons (90-105g) sour cream or plain full-fat yogurt

For the berry filling

  • 2 cups (265g) blackberries, halved
  • 2 cups (280g) pitted sweet cherries, halved (pitted weight)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons crème de cassis, or 1 teaspoon orange liqueur (optional)
  • zest of one lemon
  • 2 teaspoons freshly squeezed lemon juice

To make the dough

  • Put the flour(s) and salt in the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl if using a pastry blender or another tool to make the dough by hand. (You can also use a food processor.) Add the chilled butter and mix at medium-low speed until the butter is in pieces the size of chickpeas.
  • Add 6 tablespoons (90g) of sour cream or yogurt and continue to mix the dough until it starts coming together. I like stop the machine and use my hand to mix and feel the dough, rather than finish it in the machine (since overmixing can make the dough tough), then gather and gently knead the dough into a disk. If it's too dry to shape into a disk, add the additional 1 tablespoon (15g) of sour cream or yogurt. Wrap the dough and chill it thoroughly, at least 1 hour. (It can be made up to 2 days ahead and stored in the refrigerator.)

To make and assemble the tart

  • Either line a baking sheet with parchment paper or have a 9- to 10-inch (23cm) tart mold or dish ready, one that doesn't have a removable bottom. (If yours does have a removable bottom, I advise baking the tart on a parchment lined baking sheet in case of any drips.) Preheat the oven to 425ºF (220ºC).
  • On a lightly floured surface, roll the dough into a 13-inch (33cm) round. If it cracks around the edges when you start to roll it, pick up the dough, hold it perpendicular to the counter, and gently pound the edges on the counter as you turn it, to make the edges more malleable. Then continue to roll the dough into a circle. Transfer the dough into the baking dish or onto the baking sheet.
  • Mix the blackberries, cherries, brown sugar, flour, vanilla, crème de cassis or orange liqueur (if using), lemon zest and juice in a bowl.
  • Distribute the berry filling over the dough, leaving a couple of inches (~5cm) of space around it (if using a baking sheet), which you can now fold the dough over the berries to create the crust. Brush the top edges of the dough with melted butter and sprinkle with large-grain or granulated sugar.
  • Bake for 25 minutes, or until the berries are cooked through and bubbling, and the dough is nicely browned. Let the tart cool for a few minutes if it's on a sheet pan, then slide the tart onto a cooling rack, which is easier if using a flat baking sheet. (A rimmed one might require a bit of finesse, but I do it all the time and I know you can do it too.) If using a baking dish and it's sticking and not coming out easily, you can let it cool in the pan. Mine is non-stick so comes out easily.


Serving: Serve the tart on its own, or with vanilla ice cream or crème fraîche.

*Every spring I eye the cherry pitter in my kitchen drawer with the great anticipation of using it when cherry season arrives. Often when I show it or talk about pitting cherries, it inspires people to tell me that one can use a bobby pin to pit cherries. Or a straw or a cork with a hook in it or a bottle with a chopstick, or something else. I’ve pitted thousands of cherries in my life and this is one of the few single-use items in my kitchen, like my coffee pot (and toaster), that improves my life. I’m a fan of the Oxo cherry pitter with the Westmark coming in second, and wrote more about why a cherry pitter is a worthwhile kitchen tool in a recent newsletter titled, Go ahead, treat yourself to a cherry pitter. (It went out to paid subscribers, but the gist of it is what I said, just above.) But if you’d rather stick with fishing the pits out with a hairpin, you’re welcome to :)



    • Meg

    Shame that blackberries and cherries aren’t in season at the same time here. Cherries are typically done by August over here and blackberries are usually end of August at the earliest and mostly in September! Looks lovely though!

      • Susan Renee Hennings

      I might try some frozen cherries.

        • Violet Crow

        I’ve had poor experience with frozen cherries. The one time I used them, they had very little taste. Maybe there is a difference in brands; I couldn’t say because I didn’t save the name of the brand that I used. But you may find better frozen cherries. Good luck!

      • Richard

      Delicious as usual DL! I made it in my charcoal BBQ so I wouldn’t overheated the house on these dog days of summer.

    • Kellen

    yummy!! I am going to make this with boysenberries (a popular cross breed here in the pacific nw…), and raspberries from the garden and I am SO EXCITED for a new recipe to use up these berries! Thanks!!!

    • Cyndy

    I just pitted a kilo of cherries to make jam for a frangipane, and I could not imagine having to do that without a cherry pitter. It’s worth its weight in gold.

    I enjoy making galettes, but I’ve never tried frangipane, so fingers crossed.

    • Amy B

    Also use cherry pitters for olives and large grapes (ever eat a stuffed grape?) – so the tool becomes multi-purpose.

      • David
      David Lebovitz

      I bought some cherries the other day that were big and beautiful…and rock hard. Even my cherry pitter had a tough time getting through the skin. I was thinking of people that use hairpins or paperclips and there’s no way either of those would have made it through to the pit! : )

    • Bridget

    While I’m neither black or American, I’ll definitely check out the series, it sounds delicious and informative.

    Now if Netflix would revive Northern Exposure, I’d be in watching heaven!

      • Debbie in AZ

      Me too!

      • rainey

      Such a fan of Northern Exposure!

    • FutureNicuNrse

    Such a great and powerful read! Thank you for highlighting our contributions to the culinary world. I cant wait to try this recipe

      • David
      David Lebovitz

      It was remarkable, and sad (and frustrating) to learn what was presented in the series. But I think it’s an interesting springboard for conversations. It’s shocking these people who were cooks and chefs and contributed so much to our cuisine, were also slaves.

    • Mom24

    So exciting! I have a cookbook on order and a new TV series to add to my HBOMax queue. Thank you! When you call for cherries, pardon my ignorance, are you referring to sour or sweet? Thank you!

      • David
      David Lebovitz

      You could use either but here they were sweet cherries; they’re the ones shown in the post. If using sour cherries you might want to add a touch more flour as they can be juicier, depending on the variety.

    • Jane French

    This looks so intriguing for a portable dessert for a summer picnic. Thank you for your notes and changes. I think I’ll take this as my contribution to visit friends at their camping site on the ocean next month.

    • Alene

    Since I have to be gluten free and my husband is not, I thought I would make two, one with all purpose flour and one for me with a concoction of flours that are gluten free. He always loses out, poor thing. And this is certainly easier than 2 full fledged pie crusts. How did she make it smaller? Was it by a half or 3/4? I certainly don’t want 2 large ones, one for each of us. Sorry for being such a pain. And thank you.

      • David
      David Lebovitz

      Her two crostada (or crostadi? – for some reason in the book she spells it with a “d”) recipe had 2 cups of flour total. You could retool the recipe from there.

    • Claire

    I don’t care for the seeds in blackberries. I see you also suggested blueberries so I think I’ll switch those for the blackberries to combine with my cherries. Just got a lot of the blueberries and cherries so I’ll be making this tomorrow. Thank you!

    • Kathleen Westman

    The integration and attention to our Black American friends’ cooking and created dishes today and of those enslaved from our past, makes this post especially excellent! This reading in any topic is a model for others on how to bring our past to present w dignity and respect. Thank you for writing a most excellent and yummy piece.

      • David
      David Lebovitz

      It’s interesting because when I was in elementary school my best friend was Black. She was bussed in from the city to the suburbs, along with a half-dozen other kids. I didn’t include it because it didn’t seem to jibe with the rest of the post but I often wonder what happened to her (and maybe she’s wondering the same about me?) Color didn’t seem to be a barrier to us back then, but now I wonder what it was like for her because we often don’t know what other people are going through – especially when we were so young and we just wanted to be friends.

        • Margaret

        Of course you probably know this, but I’ve found many long lost friends on Facebook or Google.

    • kathi krolopp

    Love everything you do! Was thrilled to read the back story leading up to the recipe. A great read about Jefferson and his slaves ” The Heming’s of Monticello ” by Annette Gordon Reed.

      • David
      David Lebovitz

      When I was in high school, for one of our history classes we read Sally Hemings, but it was a while back ;)

      It’s interesting how some of her ancestors are part of the team at Monticello today and were featured in the series. They also don’t shy away from other aspects of Jefferson’s life on their website, including his owning of slaves and his relationship with Sally Hemings. This particularly was interesting, “Unlike countless enslaved women, Sally Hemings was able to negotiate with her owner. In Paris, where she was free, the 16-year-old agreed to return to enslavement at Monticello in exchange for “extraordinary privileges” for herself and freedom for her unborn children. Over the next 32 years Hemings raised four children—Beverly, Harriet, Madison, and Eston—and prepared them for their eventual emancipation. She did not negotiate for, or ever receive, legal freedom in Virginia.”

    • Branislava

    I agree. High on the Hog is something everyone should watch to understand how much the African Diaspora influenced American cuisine. It is so well presented.

    • Susan Silberman

    Love this recipe! The cherry pitters you suggest are good for a handful of cherries but leave me with cramped and aching hands. For pitting larger quantities of cherries, this one from Leifheit is the bomb.

    • Susan

    Love your writing but I wonder if things I learned in school and from movies have been abandoned over the years as it seems so many spokespeople don’t seem to remember all the times Black cooks, along with all other diverse cultural foods, were gratefully acknowledged!
    I don’t feel cheated but perhaps I paid more attention to food issues ever since childhood. Let me also state that I am white and have worked as a cook, a housekeeper, a personal chef and owned 3 restaurants over 35 years. All of those jobs gave me great joy. My employers were extremely appreciative of all their staff. At no time was it a role degradation. Black cooks have always been known for great contributions! We begged our parents to hire “the Black lady” to babysit as she made the best pies…and I recall the 1942 movie,” Mr. Blandings builds his Dream House” in which his Black cook (Loise Beavers) saves the day! There was also interesting dialog bemoaning the Socialist leanings of the children’s teachers. 1942!
    FYI:I like your hair better, by the way. At least you don’t need a hair net…from a restaurant owner’s perspective it’s a PLUS!

    • jane

    Live in the Pacific NW, aka blackberry central, and will be making this – also your crust looks magnificent!

    PS: do you somehow not know about vpn’s and Netflix? They are easy and you can then watch whatever your heart desires!

    • Robert In Santa Fe, NM

    Oh David, I do love a good, dark berry crostata! Thank you!

    • Joan P Sherman

    David, I have the greatest cherry pitter. It pits 6 cherries at once. It has held up so far. It’s by Progressive I think I will try using blue berries instead of cherries this time as I have been making many cherry desserts as of late. Thanks for the wonderful blog. Been a fan for years.

      • David
      David Lebovitz

      Thanks! Blueberries are great but like cherries, they benefit from lemon juice and a touch of alcohol, if you use it, which brings out their flavor when baked.

    • Susan Riggs
    • phyllis segura

    As for pitting cherries that are going into a pie or tart I just smash them like garlic and pull the pit out though sometimes it comes out on its own. No pitters pour moi. High on the Hog is terrific though I wish there were a few recipes contained within.

      • David
      David Lebovitz

      I think some of the recipes you can sleuth out online. I found the macaroni & cheese here. (Although it doesn’t have the crusty top, which I like!) The Smoky Burnt-Sugar Cornbread is in the WSJ, which may be behind a paywall.

    • ann bergstrom

    This looks delicious but please clarify….
    SOUR CHERRIES OR SWEET??????? A Bing or a Montmorency will have very different effects.

      • Rich Fromm

      Given the relative difficulty even finding sour cherries, I assume that any mention of just “cherries” is sweet, and that sour cherries are always explicitly called out as such.

        • David
        David Lebovitz

        I took a picture, show in the post, of the cherries that I used, which were sweet cherries, but I added that to the recipe ingredients to clarify.

    • Rich Fromm

    I’ve been doing lots of galette’s this summer (using Alice Waters’ recipe from The Art of Simple Food II), but hadn’t tried it with berries, was concerned they would be too gooey (apricots have worked awesome). Now you’ve inspired me, going to try blackberries (maybe mixed with raspberries).

    I’ve always just done it flat on a parchment paper lined baking sheet. If a (ceramic?) tart mold is fine, what about a glass pie plate? Or will the bottom of the crust not properly crisp in glass?

      • David
      David Lebovitz

      One could use a pie plate but I think something with a wide flat bottom works best. The bottom of my 9-10-inch pie plate is only around 7-inches. But if that’s what you have, you could make two smaller ones, as Jerrelle does in her book.

      I haven’t baked one in a glass pie dish so don’t know how the crust would come out but if you do use one, let us know how it turns out.

      • Susan Renee Hennings

      I often make my galettes in a glass pie pan. Works just fine. You can put parchment paper in the bottom of the pan if you want to remove the galette from the pan. If I want a larger galette, I go with parchment on a cookie sheet.

    • Dawn DeSimone

    This recipe will be made for friends next week! We recently moved to SC and High on the Hog was one of the first programs we found during our search to familiarize ourselves. We’ve learned so much history about the south since moving here and much of it is through programs like that one, which are available through the Netflix, Prime, etc. Good for you for giving it a shout out! Thanks!

    • Monicak

    Did you ever watch The French village? The best TV series ever created in the human history of TV dramas!
    I also loved Red Oak and th man on the high castle…but you have to watch the French village if you haven’t.

    • Lori

    I totally agree about the ending of Six Feet Under. It was fantastic!!! I miss well-written shows like that.

    • Marcey

    This is an especially great post and I’ve just ordered the ‘Hemmings at Monticello’ book based on a commenter’s recommendation. So much to learn. I’ll be making this galette for a get-together next week with friends who are envious of my new cocktail skills. It’ll be a full David Lebovitz menu!

    • mumbie

    I Loved High on the Hog and have recommended it others. Such a tragic/rich history presented with sensitivity and creativity.
    This Black Berry Crostada looks delicious! mmm… xx

    • Joycelyn

    There was a very popular Black rice farmer named Ben in the 40,s, but you won’t find a picture of him. The photo depicted on the Uncle Ben’s converted rice (developed to feed hungry soldiers during the war.) The face you’ve seen on Uncle Ben’s rice for decades is actually Frank Brown, a (head waiter) at an exclusive Chicago restaurant who agreed to pose for the Uncle Ben portrait.

    • Jeffery Chapman

    Well written. Thank you.

    • Claudette

    Very interesting history and great recipe ….but….a Galette it is not.
    A breton pancake made with buckwheat flour or a flat cake such as galette des rois but this is, most definitely, a delicious looking Tart!



    • Joy


    I can’t argue with any of your choices of binge-worthy series from the USA, but the French-produced Le Bureau des Légendes is the new all-time best on my list. Don’t even start it until you’re ready to hibernate for the duration.

    Blackberries are my favorite, can’t wait to make the galette.

    • Rob

    On the subject of African-American cooking, I can highly recommend the book “The President’s Kitchen Cabinet”, by Adrian Miller. About the White House cooks over the years, it is both well-written & interesting, & I learned a lot from reading it.

    • Jo R

    Writing from Sydney. Students this week couldn’t return to school after holidays, now the familiar Home Learning begins (groan). After a chaotic day supervising three children and trying to do my own study, I found myself in a quiet moment making a quick chocolate chip cookie recipe; enjoying smooshing the dough together (it’s a short dough), rolling them into balls and pushing them down on the tray. I cannot explain how grounding it can be to do these little things! The familiar repetition of tasks can be welcome in these times. Thanks for your writing.

    PS Cherry pitter = favourite kitchen tool ever.

    • Sarahb1313

    High on the Hog is next on my list and I am very much looking forward to watching. Your review makes me all the more excited!
    So much to say there, but alas, perhaps another time and place :)
    With regard to baking as meditation- for years I have referred to my at times frenetic drive to create as therapeutic baking. Another friend or two have equally expressed the same sentiment.
    Aside from burying my stress into a fruit galette, I also find myself channeling Tita from Like Water for Chocolate and love watching friends consume my creation- converting “i never eat dessert” people on the spot to, “I only eat Sarah’s dessert”- because I often feel you can show love, affection and caring by creating something for another’s pleasure.
    Thanks for post, beautiful galette, or tarte, and I cannot wait to make it this weekend with my Northern NY bounty of black raspberries and tart cherries!! Eh, skip the sugar, the fruits speak for themselves just fine!

    • Debbie

    I made this today but it’s way too lemony. Did you mean to instruct us to add the zest on an entire lemon?

    • rainey

    Agreed! That was a great series!

    It was also fun to see that Hemmings made the first mac & cheese the way my mother taught me to do it, boiling the pasta in milk and then layering it with the cheese. And she was the daughter of Irish immigrants so I’m not sure where she picked it up but now I’m the only one I know who makes it that way.

    • Kim Miller

    This was so good…such an interesting combo of fruit…and cherries are in season in Door County Wisconsin!! Both my husband and I had seconds!! Come visit!

    • Maureen

    Made this yesterday – would add another tablespoon of brown sugar. All agreed needed mire sweetness. Awesome dessert!

    • Suzette

    Hello, Dave,

    I’m fairly new to your blog–love it!

    Thank you for sharing “Black Girl Baking” by Jerelle Guy. I checked it out of the library to see if I needed to buy it. YES! was the answer. It’s lovely, stories for the recipes and all.

    Thanks for the High on the Hog suggestion, I’ll look for it; also Sally Hemmings. I’ve often wondered what it would have been like from her perspective —

    • Judy Hoffman

    This comment is long overdue but I made another batch of chocolate biscotti today (probably make them every few months) and EVERY time I make them I am thankful for David’s expert recipe writing skills. Most recipes do not separate out ingredients that are repeated in the recipe but rather one must read to the end and understand that one of the, for example, 4 eggs, should be saved for the end of the recipe. David’s recipe writing saves me from screwing things up (by dumping all of the eggs in with the sugar and whatever) and not saving the last egg for a different purpose. Thank you David — I always know that if I follow your easy instructions I will get an excellent result.

    • Nikki

    I halved the recipe and made it with cherries and fresh raspberries. Turned out perfectly.

    • marcey

    I made this yesterday and it was incredible. Can this crust be used for a savory galette (or is it called something else if it’s savory?)?

      • David
      David Lebovitz

      Yes it can!

    • Henrietta Lachman

    I made this yesterday but added a ring of thinly sliced peaches, it is July in Connecticut, it was beyond delicious. All your recipes work beautifully and I love all your helpful comments.

    Keep safe


    • Ben

    I used whole wheat pastry flour as directed in the original recipe, and the crust was wonderfully flaky. David, is whole wheat pastry flour available in France? It’s very different from regular WW flour, resulting in a texture just as light (or lighter) than AP flour but with the nuttiness of whole grain. I use it in a King Arthur recipe for peanut butter chocolate chip muffins, and, as that recipe says, “They can be made with regular whole wheat flour, but the texture will be less ethereal and a little more sturdy.” There is no good replacement for it.

    I used the full amount of cherries and subbed blueberries for half the blackberries (there were only about a cup ripe in our backyard). It was tasty but a tad too lemony (perhaps my blackberries weren’t sweet enough?) but the tartness paired perfectly with ice cream. I was fortunate enough to have creme de cassis onhand, which amped up the dark fruit flavors. I may even pour some over slices and ice cream as I make my way through the tart since it works so well.

    • Solange

    We made the galette last night. The crust is lovely — we subbed corn meal for the whole wheat flour, which turned out great. But we found that the sweet cherries don’t have enough punch, even with the lemon juice and zest in the recipe. Going to try again, but will first toss the fruit with the apricot glaze that give a tarte tatin an extra boost. Will add a bit of salt to the filling as well. Thank you for highlighting a great baking book.

    • Karin Pereira

    WOW, I just finished the High on the Hog series and was so impressed with how the moderator introduce us to some black food history. Every session was great but I did like the blackberry pie the best and couldn’t remember how to get the recipe. Now I ordered the book as well. History is such an eye opener and I am glad people will enlighten us. Thanks David to remind me gain of this pie.

    • Claudia

    Made this galette as written using only A/P flour in an ancient glass pie plate. The pastry was flaky and crisp. Sublime. Fortunately both cherries and black berries are currently available in UK. Will definitely repeat it. Your pastry dough recipe is the first one I reach for beginning with the one from your dessert book and the Fine Cooking. article

    • Rhonda

    Where does the salt go in the crust?

      • David
      David Lebovitz

      It goes in with the flour.

    • DJ

    Blackberries and cherries at the same time here in Santa Rosa would be something, too! Alas…

    However, I’ve discovered that roasting cherries for a bit in the oven brings out a more cherry-ness to the fruit.
    Maybe warming the cherry pit brings out a certain “Je ne sais quoi”.
    Also the pits fall away easily and the remaining juice is sublime, if I don’t overcook them.

    BigLove from Sonoma County


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