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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.

Notes

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