Strawberry/Raspberry Streusel Galette

Raspberries are $1.99 this week at Publix! So I couldn’t pass up an opportunity to make one of my favorite summer time desserts.
{Strawberry/Raspberry Streusel Galette} 
(1) ingredients:
Before you get too freaked out at the amount of butter in this recipe, know that it makes enough to yield 3 disks of dough. Still, it’s a lot of butter, so you might have to mentally push through and just enjoy a little indulging. This dessert is worth having to burn a few{ish} extra calories at the gym, believe me! 
 
Fruit Streusel Galette
 
{dough}
_________________________
All-purpose flour 
3 cups
Cake {soft wheat} flour
2 1/4 cups
Salt
1 1/2 teaspoons
Unsalted butter 
2 1/4 cups, room temperature
Powdered sugar 
1 1/2 cups
Pure vanilla extract 
1 tablespoon
________________________
 
{filling}
________________________
Fruit {berries, peaches, or apples, etc, etc, etc}
1 1/2 cups
Granulated sugar
2 tablespoons
Lemon juice 
1 tablespoon
Flour
1/2 cup
Light brown sugar 
1/3 cup, firmly packed
Old-fashioned rolled oats 
1/4 cup
Ground cinnamon 
1/2 teaspoon
Unsalted butter 
3 tablespoons, melted
________________________
(2) Sift together the all-purpose and cake flours and the salt into a large bowl. (3) Using an electric mixer on low speed, beat together the butter, powdered sugar, and vanilla until smooth, about 1 minute. (4) Add the flour mixture and mix just until a moist dough forms. (5) Form the dough into three equal disks and wrap separately in plastic wrap. Chill 1 disk until firm, about 45 minutes, and store remaining 2 disks for future use.
{Disks may be stored in the fridge for up to 2 days or in the freezer for 1 month. Thaw in fridge overnight, when ready to use, and soften to room temp. You may also roll out a disk, line a tart or pie pan, cover tightly with plastic wrap, and refrigerate overnight, or freeze up to 1 month. It can go directly from the freezer to the oven.}
(6) Bring the dough disk to room temp and place between 2 sheets of parchment paper and (7) roll into a 12-inch rough about 1/4 inch thick. Remove the top layer of parchment and transfer the dough by sliding the parchment paper supporting the dough onto a baking sheet. (8) Position a rack in the middle of the oven and preheat to 375 degrees. In a large bowl, stir together the fruit, sugar, and lemon juice. Leaving a 2-inch border uncovered, spread the fruit mixture over the dough round, mounding it slightly toward the center. (9) In a bowl, stir together the flour, brown sugar, oats, and cinnamon. Add the melted butter and stir until the mixture is evenly moistened and sprinkle over the fruit. Fold the border up and over the filling, pleating it loosely around the edge and leaving the center open. Bake until the crust is golden and the fruit is bubbling, about 40 minutes. Let cool on the pan on a wire rack. Transfer to a cutting board and cut into wedges. Serve warm or at room temperature. Serves 8.
{recipe source: Williams-Sonoma}
Mmmmmm, I just love sweet/tart combinations.
A great accompaniment to this dessert is a scoop of vanilla ice cream.
It’s plenty good all by itself though.
 If you live in the area, you need to be hitting up Publix for some raspberries this week!
Oh and one other thing:
{before}
{after}
Got about a whole foot of hair chopped off. I was excited to be able to donate it to locks of love. And since I’m a simpleton when it comes to hair stylin’, I have high hopes for the workability of this new ‘do.
I got it done at the Day Spa on West Stone Ave. They have a great little shop and a very friendly stylist.
Let me know if you decide to stock up on some raspberries and sneak a few into a butter filled crust!
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