I went there, typical. Take a nice, innocent, rustic dessert, then add rum. You can take the girl out of University (temporarily) but you can never get the student out of the girl!
But it totally works! Wild blackberries are tart and flavoursome so really soak up and mingle with the firey rum (recipe for blackberry-rum liqueur coming soon, it needs some aging) which is in turn partly soaked up by the drier cornmeal tart crust. Once combined with bright yellow sweet-flesh nectarines and folded up you create an easy, rustic and beautiful summer dessert…with a kick!
Okay I’ll admit the rum-soaked fruit here took a little time to make, but even soaking the berries for an hour in white or spiced rum would have a similar effect and may even hold the integrity of the fruit a little better, for a neater tart. For this reason I only used a little of my 1-week soaked blackberries, taken from my maturing liqueur kilner jar but oh they are powerful! I can’t wait to make some blackberry daiquiri cocktails from that concoction! Another side note, make sure your butter and buttermilk are as cold as possible for a lovely shortcrust. I pop my butter in the freezer for 5 minutes before using.
Anyway, serve this little beauty topped with melting vanilla ice cream or toasted almonds on a warm summer evening with a glass of red wine – I can’t wait!
For the galette crust:
- 150g plain flour
- 30g fine cornmeal
- 50g granulated sugar
- pinch salt
- 115g cold cubed butter
- 60ml cold buttermilk (or 60ml milk with 1/2 tsp of lemon juice)
For the fruit filling:
- 2 tbsp rum-soaked blackberries
- 500g mix of nectarine slices and wild blackberries
- 30g granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon or lime juice
- To finish: 1 large egg beaten for egg wash + extra granulated sugar
First main task is to make the cornmeal shortcrust dough. Whisk the flour, cornmeal, sugar, and salt together in a heavy based mixing bowl (to hold the cold later on). Add the cold, cubed butter and mash in with a fork or pastry cutter until you have a bread crumb consistency. Add the milk/buttermilk, half at first, then the rest if needed, mixing until the flour is moistened and a dough starts to form. Turn onto a floured surface and knead the dough a few times until just coming together (you want to keep it cold) then shape into a thick disk. Wrap in clingfilm and pop into the freezer for about 20-30 minutes.
Meanwhile make the fruit filling by combining the blackberries, nectarine slices, sugar, cornstarch, and lemon juice together in another bowl, but don’t add the alcohol-soaked fruit as this is too wet. Put in the fridge while the dough chills.
Just before working on the dough, preheat oven to 190°C/170°C fan/425°F. Line a large baking sheet with grease-proof paper and a little flour and roll the dough onto the baking sheet making an approximately 12-inch circle. Trim if you want it prettier, then spoon the rummy berries into the centre of the dough followed by the fresh berries and nectarine, making a little hill of fruits leaving a 5-7cm border.
Gently fold the edges of the dough over the fruit and press to seal all the way round. Brush the dough with egg wash and sprinkle with granulated sugar, then pop into the oven. Bake for about 28 minutes, until the juices from the berries bubble and the crust is golden. Allow to cool on the baking sheet for 10 minutes before slicing and serving (with ice cream!?), as this allows the fruity syrup to thicken and become jammy!