Dorie's Jammer Galette
Dorie’s Jammer Galette
Ingredients for the crust
1 stick (8 Tbl unsalted butter, room temperature
¼ cup sugar
2 Tbl confectioners ‘sugar
¼ tsp fine sea salt
1 large egg yolk, at room temperature
1 ¼ tsp pure vanilla extract
1 cup all-purpose flour
Ingredients for the Streusel
¾ cup all-purpose flour
1/3 cup sugar
¼ tsp sea salt
¾ stick (6 Tbl) cold unsalted butter, cut into small cubes
¼ tsp vanilla extract
Working in the bowl of a stand mixer fitted with the paddle attachment, or a using a hand mixer, butter, both sugars, and salt together on low speed until smooth and creamy, about 3 minutes just to blend.
Drop the yolk and beat until incorporated, then beat in vanilla extract. Turn off the blender and add the flour and mix until just combined, or use a mixer and quickly mix together.
Turn dough out, gather it together and flatten into a disk. Put the disk between pieces of parchment paper and roll it into a circle about ¼ “thick. Slide the dough onto a baking sheet and put in fridge for 3 hours or freezer for 1 hour.
Directions for Streusel
Put flour, sugar and salt in a medium bowl and mix everything together by running your finger. Drop the butter and squeeze
To bake and assemble the tart
Center rack in the oven and pre heat the oven to 350 degrees. Butter a 9 to 91/2 “tart pan with a removable bottom. Line a baking sheet with foil or parchment.
Remove the dough from the freezer or fridge and peel off top sheet of parchment paper. Using the bottom of the tart pan as a guide, cut out circle of dough. Turn it over, peel away the paper and fit the dough onto a pan. Put the pan on the baking sheet
Spoon the jam into the dough and spread it into an even layer, leave a Jamless border of about ½ inch border. Give the streusel mixture a few squeezes to clump it, going all the way to the edges of the crust.
Bake the galette for 40-45 minutes or until the streusel is golden brown. Cool on rack for 15 minutes. Remove the sides of pan and dust with confectioners’ sugar.