Blueberry-Pecan Galette
A rustic free-form tart featuring fresh blueberries and toasted pecans in a flaky, buttery crust. This elegant dessert combines the sweetness of blueberries with the nutty crunch of pecans for a delightful pastry that's perfect for any occasion.
Ingredients
- •½ cup pecans
- •1 cup all-purpose flour
- •2 teaspoons sugar
- •½ teaspoon kosher salt
- •¼ teaspoon ground cinnamon
- •½ cup unsalted butter
- •12 ounces blueberries
- •1 tablespoon cornstarch
- •1½ teaspoons lemon juice
- •¼ cup sugar
- •¼ cup all-purpose flour
- •2 tablespoons milk
- •2 tablespoons half-and-half
- •2 tablespoons heavy cream
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
15 min
- 2.
Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
60 min
- 3.
Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
- 4.
Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
5 min
- 5.
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
15 min
- 6.
Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes. Let cool before serving.
50 min
- 7.
Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.