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Blueberry Galette with Bourbon

Beignets, Butter, and Bourbon
Photo demonstrates that the filling stays in the galette when pulled out
 


Produce season is upon us in the South. Every grocery store I walk into seems to be discounting their berries left and right. I love a good sale. When the grocery store puts up blueberries for 2/$4, I’m obviously going to buy more than one person can eat by herself. Luckily, nothing tastes quite as good as a blueberry galette with bourbon.

I’ve been wanting to bake with bourbon for a couple weeks now, but the liquor was packed away in the garage. About two months ago, our AC condensate pump broke, and it flooded our basement. Unfortunately, our basement houses this beautifully buil-by-dad bar that holds all of our liquor. As such, we had to rip up the flooring and empty out the basement to let someone lay down new floor. Meaning, no liquor for this household.

When we ripped it up, we thought the floor would be finished in a week. The flooring guys decided it shouldn’t be done until the end of June.

Regardless, everything is back in the basement. We have a beautiful new floor, and the bar is back in business.

So, I snatched up the first bottle of bourbon I saw and practically skipped to the kitchen to get to baking.

Up first is this blueberry galette. First, because I had the large quantities of blueberries. Second, because I love adding bourbon to pies, but I didn’t feel like committing to a real pie.

I love galettes because they take all the fun things about pie (filling, flaky crust, etc) but make it easier. Although, I will say fruit galettes are one of the harder galettes to get right. Because of the moisture in the fruit, you have to be super careful in the way you fold your crust to ensure that you don’t have liquid spilling everywhere.

But, don’t worry if this happens. If you notice half way through the baking process some of the liquid has seeped out, remove the tray from the oven, wipe up the excess liquid and place back in the oven to finish baking.

Whatever you do, don’t let the liquid keep cooking for an hour. It’s mostly sugar, which is great because it’ll become like a caramel. It’ll be a super tasty sweet if you take it out of the oven at the right time. If not, it’ll keep cooking and burn.

No one wants a house smelling like burnt sugar.

Trust me, wipe up the spilled liquid!

This blueberry galette is great on its own, but I topped it with lemon lavender ice cream, and it’s the perfect pairing. The tart lemon complements the sweet blueberries, and the floral notes in the lavender really bring out the caramel undertones from the bourbon. It’s so good. I cannot recommend pairing these two recipes together enough.

Bite out of slice shows how the blueberries have maintained their texture in baking
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  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 12 minutes
  • Serves: 8" galette

The combination of the buttery, flaky crust with sweet blueberry and rich bourbon make for a sinfully good treat.

Ingredients

  • 1 9" pie crust
  • 4 cups blueberries
  • 1/2 cup brown sugar
  • 1/4 cup bourbon
  • 2 tbsp cornstarch
  • 1 tsp nutmeg

Method

  • 1)

    Preheat oven to 425F.

  • 2)

    In a bowl, combine blueberries, bourbon, brown sugar, and nutmeg.  Let sit for 30 minutes.

  • 3)

    Roll out pie crust until it’s 9″.  Place on lined baking sheet.  Sprinkle half the cornstarch onto the top of the pie crust.  Sprinkle other half into blueberry mixture.

  • 4)

    Scoop blueberry mixture into the center of the pie crust, leaving 1/2″ space on the outside edge.  Leave majority of juice from soaking in bowl.

  • 5)

    Fold up the edge of the pie crust so it covers part of the blueberry circle edge.  Make sure that the crust is being supported by blueberries.  If not, it will drop and liquid will pour out during baking.

  • 6)

    Taking liquid the blueberries soaked in, add 3 tbsp to the top of the blueberry center.

  • 7)

    Beat egg and brush crust with it. Sprinkle with sparkling sugar.

  • 8)

    Bake for 45-60 minutes until crust is golden brown.  Let cool and enjoy!

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