This recipe makes 2 Galettes
Ingredients: 2/12 cups of Berries (Frozen Berries)
1 Large Orange (Peeled and chopped)
1/2 Cup of Coconut Sugar 2 Tsp Vanilla 1/4 Cup of water 1 Tbsp. of Fresh Lemon Juice 1/2 Cup of Flour 1/2 Cup of Granulated Sugar
For the Pastry: 3 Cups of Flour 1/2 of pack of Crisco 1 Egg 1 Tbsp. of Vinegar 1 Ice Cube 1/4 tsp salt 1/2 tsp Baking Powder 1 Tbsp. Granulated Sugar
Method:
In a bowl, add flour, baking powder, sugar, and salt. Stir well. Then add Crisco. Using a wooden spoon, work the Crisco into the flour until it starts to look like medium-sized breadcrumbs. In a measuring cup measure, 1/2 cup of water, add one egg (1 egg) and vinegar. Beat until combined. Then add your egg mixture to the flour mix and incorporate it slowly, do not over mix. Once the liquid is blended in, use your hands to smooth it out and turn it into a flat circle about 4 inches wide place in the fridge to chill for 1-2 hours overnight if possible.
On the day of baking, your Galette, peel and cut your orange into chunks. Add orange chunks to a skillet along with coconut sugar, caramelizing on low to medium heat until brown add water, lemon juice, and vanilla cook for 5-10 minutes, then take off the stove.
In a bowl, mix berries, 1/2 cup flour, and 1/2 cup of sugar. Roll out dough to approximately 12 inches wide for each Galette, add fruit and shape the galette the way you desire. Bake for at least 40-50 minutes at 375 degrees F. Then lower the temperature to 350 degrees F and cook for an additional 20 minutes.
