Put the flour, sugar and salt in a bowl, add the butter in the center and start kneading with your fingertips, until you get a crumbly mixture, then add the water, possibly cold from the fridge, and work quickly until obtain a homogeneous dough. Cover with cling film and let it rest in the fridge for at least 1 hour.
In the meantime, gently wash the blackberries, dry them even more delicately, then mix them with sugar and cornstarch.
Take back the dough, spread it on a sheet of parchment paper in a roundsheet of about 2-3 mm thick, then move it into the mold, pour the blackberries in the center and fold the edges over the fruit.
Beat the egg with the milk, then brush the edges of the galette, then pour the leftover egg over the blackberries. Bake in a preheated convection oven at 180 ° C and cook for 40 minutes.
The blackberry cake is ready, let it at least cool, then decorate with very little icing sugar and serve.
In Fermano, in a place out of time, we made this wonderful tart. Here's how to prepare it in your home
This tart was born for fun, because I spent a few days At the Poggio dei 4 Borghi, a splendid B&B in the hills of They stop: a unique place, surrounded by nature where you can enjoy an uncontaminated and enchanted atmosphere, and an incomparable view of the hills, the 4 medieval villages and the Sibillini mountains.
The property is surrounded by olive trees, apples and figs and together with the owners – two young, nice guys and lovers of good food and good drink – we thought of collecting and preparing white fig jam (without sugar!) And use it for breakfast desserts.
The following is a version of one of our cakes, very good!
Fig jam tart.
Fig jam tart: recipe
Ingredients
400 g spelled or wholemeal or normal or buckwheat flour 200 g cold butter in small pieces 20 g raw sugar 2 yolks Zest of 1 untreated lemon A pinch of salt
A 300g jar of white fig jam (preferably unsweetened).
Method
Work all the ingredients, except the egg, without touching them with your hands: for example with dull serving knives. Add the egg and knead quickly, without heating the amalgam. Make a ball and let it rest in the fridge for 1 hour. Remove from the fridge and roll out the dough with a rolling pin on a wet and wrung sheet of baking paper, leaving a third for decoration.
Move the tart into a pan with a diameter of about 24 cm and fill with the fig jam (or other as you like) and roll out the leftover dough by cutting strips to decorate the tart. Bake in a preheated oven and bake for about 35/40 minutes at 180 degrees.
You can serve it with cream or cream ice cream and accompany it with a sweet wine such as a Moscato or a Ramandolo Friulano DOCG, a wine of strong structure, with a remarkable olfactory complexity with notes of dried apricots, honey and hazelnuts, with a pleasantly sweetness balanced by the freshness of its acidity.
If you have some dough left over, roll it out on a sheet of parchment paper and place it in the fridge for a few minutes, then take it out and put some biscuits on which you can also put some flakes of almond or pine nuts. 10 minutes in the oven and ready to serve with coffee.
For the recipe of the blueberry leavened tart, dissolve the yeast in the warm milk and mix it with 300 g of 0 flour, 60 g of melted butter, 40 g of granulated sugar, a pinch of salt and the grated zest of a lemon. You will get a soft dough; pick it up into a ball and let it rise covered with a cloth for 1 hour and 30 '. Then roll out the dough, use it to line a greased pan (ø 26 cm) and trim the edges.
Fill the cake with blueberries and sprinkle with 2 tablespoons of brownsugar. Then mix the remaining flour with the almond flour, the remaining granulated sugar and butter, a pinch of salt. Crumble the mixture obtained over the blueberries and bake the cake at 180 ° C for 35 '. Let it cool (it will take at least an hour) and serve.
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