With Mother's Day coming up this weekend, lots of people are contemplating festive meals with Mom. If you haven't figured out how you'd like to end any of those meals, might I suggest a puff pastry galette brimming with three kinds of berries, sliced almonds, honey, and a bit of bourbon? It's sure to be a hit and using thawed, packaged puff pastry makes it a snap to put together.
Can you opt for one kind of berry instead of three? Yes. Can you substitute or add halved cherries to the mix? Yes - just keep the total amount of fruit to about 3 cups. Are other fruits an option? Yes, but opt for items that will bake in a similar fashion as the berries. Think sliced stone fruit and other soft options. Can you use a different nut or streusel topping? Yes. So put on your creative socks and put together something special just for Mom!
I like to serve slices of this galette with whipped cream (try adding a little of the same bourbon you used in making it) or a scoop of ice cream or gelato. If the weather is nice, this is a perfect dessert to serve outside under the shade of your favorite tree or in the garden. However you unwrap the day, Happy Mother's Day!
Triple Berry Puff Pastry Galette
- ¼ cup honey
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1-2 tablespoons bourbon (optional)
- 1 sheet frozen puff pasty, thawed
- 1 egg, beaten
- Coarse sugar, for sprinkling
- ½ cup sliced almonds
Preheat the oven to 375° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the honey, fruit, cornstarch, vanilla, and bourbon (if using).
On a lightly floured surface, roll the puff pastry out into a rectangle about ¼ inch thick. Place the pastry onto the prepared baking sheet. Arrange the fruit over the pastry, leaving a 1-inch border. Fold the edges up and over the fruit. Brush the edges of the pastry with egg and sprinkle with sugar. Sprinkle the sliced almonds evenly over the fruit filling.
Bake the galette for 30 to 40 minutes or until golden brown. Cool for at least 30 minutes before serving.
- Yields: 6-8 servings
- Preparation Time: 1 hour