Blueberry Lemon galette

For dough 1 1/2 cups all purpose flour
2 tablespoon of granulated sugar

1/2 teaspoon of salt
8 tablespoon unsalted cold butter
1 large egg yolk
2 or 3 tablespoon whole milk

Filling

4 cups of blueberries (freeze or fresh)
1/4 cup granulated sugar
2 tbs. honey
1 tablespoon finely grated lemon zest
1 tablespoon all purpose flour
a pinch of table salt

To brush
1 egg beaten well
2 tabs. granulated sugar


Method dough

Combine the flour sugar and salt in a medium bowl.
Cut the butter into cubes (1/2 inch) and add them to the flour.
Mix he butter and flour until the flour is not longer white and holds together when you clump it with your fingers.
If you mixed with your hands use a pastry cutter or two forks until the butter is mixed into the flour.

In a small bowl mix the egg yolk and milk and ad them to the flour mixture. Mix gently with a forsk until the liquid is well distributed.
The dough will still look crumbly and dry.

Dump the dough onto a clean counter and work with the heel of your hand.Pushing and smearing it away from you and gathering and repeating until the dough comes together and is pliable. Turn the dough in a plastic wrap press it into a flat disk and let rest in the refrigerator for 15 to 20 minutes before rolling out.

Preheat the oven at 180°c Line a baking sheet with parchment
remove the dough from the refrigerator .
 On a floured surface roll the dough into a round about 13 to 14 inches diameter
Its all right if the edges are a little ragged. Transfer the dough to the baking sheet and put in the refrigerator while you prepare the filling.

Fill and bake the galette

Put the blueberries ina a large bowl. Toss the fruit with 1/4 cup sugar.
Add the lemon zest honey flour and salt and toss until everything is evenly mixed.


Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart.
Heap the fruit in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.

Using a pastry brush, brush the pleated dough evenly with the beaten egg.
 Sprinkle the granulated sugar directly on the dough and fruit.

Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 45 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.)





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