Quince-Huckleberry Galette with Almond

No Recipe Photo Available

Quince must be poached before it is edible, and the poaching offers lots of flavor-imparting opportunity: citrus zest, ginger, vanilla bean, star anise, peppercorns, and cloves may be added. I prefer keeping it simple for this freeform tart to let the natural perfume of the quince and the huckleberry shine through. This galette is especially good with fresh whipped cream, crème fraîche, or vanilla ice-cream.

Yield: 6 servings

Course:

Ingredients

  • Galette Dough Ingredients:
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/4 stick butter cut into 1/2-inch pieces
  • 1/3 cup + cold water
  • Quince Ingredients:
  • 4 quince peeled, halved, and cored
  • 3 cups water
  • 1 cup sugar
  • 1/2 vanilla bean seeds scraped
  • 1 lemon zested
  • Assembly Ingredients:
  • 1/4 cup almond paste
  • 4 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon flour
  • 1/2 cup huckleberries stems removed

Directions

  1. Place the flour, salt, and sugar into the bowl of a food processor. Process quickly until you have pea-sized pieces of butter.
  2. Turn out into a bowl and slowly mix in the water. The dough should be a little ropy and on the dry side. If the dough seems too dry, sprinkle a little more water over it until you can press the dough together.
  3. Form the dough into a disc, cover with plastic wrap, and chill.
  4. Place all the ingredients in a medium saucepan, bring to a boil, then simmer until the fruit is very tender, about 45 minutes to 1 hour.
  5. Let the fruit cool in the poaching liquid. After the quince has cooled remove it and reduce the liquid to syrup consistency. Set aside.
  6. Preheat the oven to 400°. Roll out the chilled galette dough to a 1/8-inch thick circle (it does not have to be perfectly round or perfectly neat).
  7. Place the almond paste, 3 tablespoons of the sugar, and all of the salt and flour in the bowl of a food processor and process until mixed. Spread this mixture over the galette dough leaving a 2-inch boarder uncovered on the outside edge.
  8. Sprinkle the huckleberries over the filling. Using a paring knife, fan the quince into 1/4-inch slices leaving the fruit intact at the stem end. Press down on the quince to fan out and place over the filling and huckleberries, starting on the outside of the circle. Make about two concentric circles to the center.
  9. Fold the exposed outside edge of the dough over the fruit, crimping the every few inches. Sprinkle the whole galette with the remaining tablespoon of sugar and bake on a lower shelf in the oven until golden, caramelized, and crisp, about 45-50 minutes.
  10. Cool the galette slightly, and using a pastry brush, glaze the quince with the reduced poaching liquid. If it seems too thick, re-warm it and/or add a sprinkle of water. Serve the galette warm with whipped cream, crème fraîche or vanilla ice cream.
Presented by: