Apple and Blackberry Galette

Apple & Blackberry Galette

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 9-10" galette

This apple and blackberry galette is a British classic. Sweet blackberries paired with bramley apples makes one of the best flavour combos, and a family favourite.


For the Pastry

  • 1¼ cups (156g) plain (all-purpose) flour
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 2 tbsp (26g) shortening, cold and cubed, see notes
  • 2 tbsp granulated sugar
  • ½ - 1 tbsp ice cold water

For the Filling

  • 2 bramley (cooking) apples, cored and sliced
  • 225g (1 punnet) blackberries
  • 2 tsp vanilla bean paste
  • 150g (¼ cup) brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp cornflour (cornstarch)
  • 1 egg, beaten
  • 2 tbsp vanilla sugar


  1. To make the pastry, add the flour, butter, shortening, and sugar into a food processor and blitz until a breadcrumb consistency is reached. Then add the ice water until a dough forms. Roll into a 12″ circle between 2 layers of parchment and chill in the refrigerator for 15-30 minutes. Rolling between parchment paper first chills the dough faster.
  2. To make the filling, peel, core and slice the apples then place in a large bowl with the blackberries. Add the vanilla bean paste, brown sugar, cinnamon and nutmeg and fold in until it coats all the fruit.
  3. Transfer dough to a baking tray then brush the egg onto the chilled dough using a pastry brush. Spoon the fruits into the centre of the dough leaving a 2-3 inch border. Carefully fold up the sides tucking in over the fruit. Sprinkle the vanilla sugar over the dough then place in the freezer to chill again for 15 minutes.
  4. Meanwhile, preheat the oven to 190°C/375°F/gas mark 5.
  5. Bake the galette for 50-55 minutes until the crust is golden and the juice runs free.
  6. Allow to cool. Serve warm.


For shortening in the UK, use Trex.

Adapted from Blahnik Baker.

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