No-fuss? Sweet!

The Sun Times (Owen Sound) - - REALESTATE - JILL WIL­COX

Look­ing for some­thing spe­cial to make for Mother’s Day?

If your Mom has a sweet tooth, con­sider a galette fea­tur­ing rhubarb.

A galette is an easy-to-make, rus­tic, free-form type of tart.

Af­ter rolling the pas­try into a cir­cle, it’s a sim­ple mat­ter of fold­ing the outer edge of the dough about two inches into the cen­tre over your fill­ing.

That’s my kind of no-fuss dessert.

My fea­tured galette also in­cludes sliced straw­ber­ries, a bit of or­ange zest and some ground car­damom.

Serve this for dessert warm, af­ter your Mother’s Day meal or with af­ter­noon tea.

A dol­lop of whipped cream makes a nice ac­com­pa­ni­ment, or a scoop of ice cream. jill@jill­stable.ca

Twit­ter @jill­stable

RHUBARB STRAW­BERRY GALETTE

Pas­try:

11/4 cup (300 ml) all pur­pose flour

6 Tbsp. (75 ml) but­ter cut into cubes

3 Tbsp. (45 ml) ice wa­ter Milk for brush­ing

Coarse sugar for dust­ing

Fill­ing:

2 cups (500 ml) diced rhubarb

1/2 cups (125 ml) brown sugar

2 tsp. (10 ml) flour

1 tsp. (5 ml) or­ange zest

1/2 tsp. (2 ml) ground car­damom 11/2 cups (375 ml) sliced straw­ber­ries

2 Tbsp. (25 ml) white sugar

2 tsp. (10 ml) but­ter, cut into small pieces 1. Place flour and but­ter in bowl and work with fingertips until crumbly. Or al­ter­nately, pulse in food pro­ces­sor.

2. Driz­zle wa­ter over and stir until moist­ened. Gather dough into ball and knead on clean sur­face sev­eral times. Flat­ten dough to disk. Wrap in plas­tic and re­frig­er­ate 20 min­utes.

3. Pre­heat oven to 400F. (200C) 4. Roll dough out to 10-inch cir­cle and place on parch­ment lined bak­ing sheet.

5. Com­bine rhubarb, brown sugar, flour, or­ange zest and car­damom in bowl.

6. Place rhubarb mix­ture on pas­try, leav­ing 2-inch ( 5 cm) border.

7. In an­other bowl, com­bine straw­ber­ries and white sugar. Toss well.

8. Place straw­berry mix­ture over rhubarb mix­ture.

9. Fold 2 inches of outer pas­try over fill­ing.

10. Dot fruit with but­ter

11. Brush edge of dough with milk. Sprin­kle with coarse sugar.

12. Bake 40-45 min­utes.

Serves 6-8.

MIKE HENSEN/THE LON­DON FREE PRESS

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