Tuesday, July 21
What's In A Name
Tart, Galette, Turnovers, Cobbler, Clafoutis are just a sampling of what our fresh fruit desserts might be called. Then of course there is always the fresh fruit Pie. I've made apple cobbler many times which is always a favorite in my family but I just bought fresh cherries and I wanted to make something different.
I always remember my mother's homemade cherry pie when I was growing up and to this day I enjoy almost anything made with cherries. Remembering mom's pie, I decided to try to make her proud and bake a cherry pie. Or so I thought until I saw a recipe for a cherry Clafoutis. It looked so delicious I had to make it. That is until I saw a picture of a galette that looked equally delicious.
Though most of these recipes are relatively easy to prepare, I wanted to make something that didn't take a lot of prep time. For me, making pie dough is something that I have not mastered so I wanted to use something pre-made. I remembered watching a Paula Deen show where she used refrigerator biscuits too make her lemon tart shells so I decided to try her technique.
I had a package of crescent rolls in the fridge which I used as a substitute for the biscuits. I also had a ready made pie crust that I thought would be perfect for the galette.
Since I was experimenting, my ingredients are very basic, however, you can make your fruit filling with your preferred ingredients. This is not an exact science so you can be creative or use a tried and true fruit filling recipe of your choice.
Cherry Delightful Turnovers and Cherry Galette
2 cups of pitted cherries sliced
2 TBLS. sugar
Pinch of Nutmeg (optional)
1 tsp. Kirsch (optional)
1 tsp. lemon zest
Several cherries sliced in half for topping the Galette
1 TBL. Milk
Raw Sugar for garnish
**These ingredients will be enough to make the turnovers and one galette. You can increase the amount of ingredients based on your comfort level and taste. The cherries I bought were already sweet so I didn't need too much sugar. Be sure you taste your mixture as you go to be sure it meets your expectations.
1. Unroll the crescent rolls and separate them at the perforation
2. Gently flatten each triangle with a rolling pin just to stretch it a bit (not too much)
3. Use 1 1/2 tsps. of cherry filling and place it in the center of each triangle, add a dab of butter, then fold over and pinch the edges.
4. Brush the tops of the turnovers with milk and sprinkle with the raw sugar. Add the halved cherries on top for a finished look.
5. Place on parchment lined baking sheet and bake at 350 degrees for 11 - 15 minutes, based on your oven.
I wanted to make a cherry tart, but I decided to try a galette. It looks so easy to make, so I'm going to give it my one-two, easy to do, and re-make a galette.
Directions for Galette:
1. Open one package of pre-made pie crust and lay flat on parchment paper. Fill the center of the crust with the sliced cherry filling leaving a 2 inch border around the pie crust, then add a few dabs of butter over the filling.
2. Fold the edges of the crust over the filling, pleating the crust as you go around the filling.
3. Brush the top of folded pie crust with milk, and sprinkle the raw sugar over the crust.
5. Bake in a 350 degree over for approximately 30-35 minutes, or until the crust is lightly browned.
Cool and serve with a scoop of vanilla ice cream and a little chocolate shavings.