ffwd: sable breton galette with berries

BretonGalette-med

Fruit tarts are one of my favorite desserts, so I was excited about making the Sable Breton Galette with Berries this week for French Fridays with Dorie. This tart is homemade summer simplicity at its best. A cookie crust is topped with lemon curd and fresh berries. That’s it!

The crust is made from a soft cookie dough. It’s similar to shortbread, but the egg and baking powder made it a little lighter, perfect for eating with a fork. The cookie base is pre-baked so, if you plan ahead, you can assemble this impressive dessert on a moment’s notice. The base is pressed into a flat disk rather than forming edges which made for a fun presentation.

The lemon curd can be homemade or store-bought. I wanted to try making it, but didn’t want lots extra, so I made a half batch which was the perfect amount for topping the tart. You whisk together eggs, sugar, lemon juice and a smidge of corn syrup then melt butter into it, whisking as you go. I was a little nervous that it wouldn’t come out thick or smooth, but after just 3 minutes, I had created a jar of lemony delight. I’ll be making this again.

Lemon Curd

For berries, you can use whatever you like. Local strawberries have finally arrived in these parts, so I topped my tart with strawberries and blueberries. I loved the color contrast.

When I was previewing this week’s Dorie recipe at home, Howard wasn’t wild about the idea of lemon curd, so I brought this to work to share. I brought the tart into a meeting, and I thought we’d serve it and eat while we met. I admire the self-control of the person this was in front of. The tart sat in the center of the table for over an hour before someone asked when we would be eating it. We cut it into 12 slices, and everyone enjoyed it.

This is definitely one of my favorite recipes in the book so far. I know this will make several appearances on our table this summer. For Howard, I will try spreading a matching berry jam on the cookie instead of lemon curd. I think that will be a delicious variation.

The recipe can be found in Dorie Greenspan’s book Around My French Table. To see what other Doristas thought of this recipe, check out their posts here.

Happy Summer!

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Posted on 21 June 2013, in Baking, French Fridays with Dorie and tagged , , , , . Bookmark the permalink. 17 Comments.

  1. I don’t know how it lasted an hour untouched.
    I loved the combination of flavors here – and now, I am really going to have to try the shortbread base.

  2. Summer simplicity at its best indeed!! I was kinda intimidated by it at first but in the end it wasn’t as hard as I had thought.

  3. Glad to hear the lemon curd was easy and delicious. I used store bought, but would rather make my own. Next time!! Your tart looks luscious! Have a great weekend, Betsy!

  4. Isn’t it fun to find a new favorite? Beautifully done, my friend.

  5. Beautifully done! And, I know it tasted delicious, too!

  6. I love the homey country feel to your tart… love that you made your own curd, beautiful.

  7. I chuckled thinking about that tart sitting in the middle of the table for an hour! I’ve been in that situation beforehand it is torture. Yours looks fabulous, and I am happy to know it works to make half the recipe of the lemon curd as I am considering doing the same.

  8. Seriously? An hour? Do you work with zombies? I have not one friend or colleague who could show such restraint. When I finished baking the galette, I almost lost my willpower and was going to eat it plain. (I thought it would be great, warm, with some cinnamon-sugar on it.) But, no, I waited and served it at a dinner, as you know. I’m proud that you made your lemon curd. I think I will just try to make some for the heck of it. Maybe it won’t be so difficult in the high altitude. I will make the entire dessert again. Sorry Howard doesn’t like lemon curd but jam sounds great to me also.

  9. Great idea on the half batch of lemon curd. Though, I’m loving all my leftovers from the full recipe!

  10. Betsy, an hour untouched, how can that be…seriously, your tart looks absolutely delightful and the pile of beautiful fresh berries on top that you garnished with a bit of powdered sugar. Your pictures make me want to run in the kitchen and make another one but I do not have any lemon curd left, this tastes wonderful with some nice vanilla ice cream and last night we just could not resist – I did manage to make some pulled porc sandwiches and the tangy lemon curd leftovers with ice cream was just what we were craving for dessert!
    Thank you very much for all your very kind and wonderful comments – they always mean a lot to me and I really love reading them!
    Enjoy the rest of your weekend!
    Andrea

  11. This lemon curd was a revelation for me I can tell you. I’ll be making this again and again :)

  12. triciaandnana

    Ha ha – you have me laughing out loud at the thought of someone eyeing this during the meeting. Talk about a distraction !! Oh my yours did turn out lovely. I didn’t get a chance to try this but will 110% absolutely be doing so in the near future. And I ate far too many of the ones Nana prepared. Oh so good. I also do enjoy lemon so am anxious to try the lemon curd myself. Scary to think how easy it appears (looks at waist/hips as types……:) Tricia

  13. Good for you to make your own curd. Try just the whipped cream for your Hubby. It was good.

  14. I’m with you on this being one of the favorites so far and the ‘lemony delight’ of lemon curd is not safe in the fridge with me in the house!!! A half batch was a great idea ;-) Looks like we both went for the piled up berries on top, love the look ;-)

  15. terraamericana

    Yours looks like perfection!

  16. Wow, I don’t think I could pay any attention during a meeting with that tart on the table! It looks gorgeous. I’m hoping to have time to make this one sometime soon. I love that the recipe is so adaptable.

  17. What a beautiful galette. I want to steal that jar of lemon curd – yum!

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