Description
An incredibly simple free-form dessert, also know as a galette, that’s perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.
Ingredients
- 1 ready-to-use refrigerated pie crust
- 3 cups fresh blueberries
- 2 tablespoons all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon minced fresh tarragon leaves
- 1 lemon, zested and juiced
- ½ teaspoon almond extract
- 2 fresh figs, sliced
- 1 egg, beaten
- 1 tablespoon water
- 1 teaspoon turbinado sugar
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet.
- Combine blueberries
- flour
- sugar
- tarragon
- lemon zest and juice
- and almond extract in a medium bowl. Mix well.
- Spoon blueberry mixture into the center of the pie crust
- leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries
- crimping and pinching to create pleats.
- Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar.
- Bake in the preheated oven until crust is crispy and golden brown
- about 20 minutes. Remove from the oven and set aside to cool and set
- 15 to 30 minutes. Serve warm or at room temperature.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 5 mins
Servings: 6