The Forth seems to have come and gone ages ago but did I tell you about my cherry picking adventure that same weekend? Ok so maybe it wasn't as much an adventure as battling the tree branches to get to the top. Yep, the sister and I cleaned the tree out, even using the 8 foot ladder from the garage to try to get to the tippy top! We felt pretty proud of the five-gallon bucketful we carried home that afternoon, even the lashes from the tree branches (ouch, no joke) felt like trophies in that day. I managed to snag enough of the cherries for this galette before my mom finished canning them all.
I have to mention how every time I tried to bribe the littlest ones to help pick the cherries they always seem to benefit more out of the deal then I do. For example the other week, I managed to convince both of the youngest (ages 6 and 8) to help out in return for treats. The entire hour of picking, they couldn't decide if their arms or tummies hurt. Once that excuse became old, they couldn't decide who's bucket would receive the rewards of their oh-so-hard work, mine or theirs. That was followed by a sudden change of attitude and they could not stop talking about just how much they loved the cherry picking adventure and finally, just when would we go for ice cream? I need to do this more often, their excuses and excitement are contagious!
Tart Cherry Galette
Make a 12 inch round pie.
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 4 Tbsp vegetable shortening, cut into cubes and chilled
- 8 Tbsp unsalted butter, cut into cubes and chilled
- ice water
- 3 cups of fresh tart cherries, washed and pitted
- 1/2 cup sugar
- 2 Tbsp quick cooking tapioca
- zest of 1 lemon
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3 Tbsp half & half
- pearl sugar or crushed sugar cubes
- For the dough: combine together flour and salt. You can grate the butter and shortening into the flour mixture or use a pastry blender to blend ingredients until the fats look to be the size of peas. (a couple forks or food processor are options as well)
- Sprinkle 3 Tbsp of ice water over the mixture and using a rubber spatula fold the water into the flour, pressing for it to stick together. There should be just enough water for the dough to hold together, if the dough is still too crumbly add another Tbsp of water. The dough should not be sticky or stretchy.
- Form dough into a 4 inch disk, wrap in plastic wrap and chill in the refrigerator for an half an hour.
- For the filling: combine the cherries with the remaining ingredients while the dough is resting. Set aside until ready to use.
- Heat your oven to 375 degrees fahrenheit. Take the parchment paper to be lined onto the baking sheet and sprinkle with flour. Pull your dough out of the refrigerator, unwrap and place onto the floured paper.
- Roll the dough out into a 12-14 inch circle and place the prepared cherry filling into the center. Spread the filling out leaving about 2 inches of the dough for a border. Once the cherries are spread out evenly, fold over the remaining dough over the filling, overlapping in places and pinching in some to make sure it holds.
- Brush the border with half & half and sprinkle with pearl sugar. Transfer galette onto a baking sheet and bake for 45-50 minutes, turning halfway until dough is golden brown and filling is bubbling. Allow to cool for at least 45 minutes before serving.
*pie dough recipe adapted from americastestkitchen.com