Autumn means blackberries and apples. . . . . .

In the early 1950's, Great Britain still had a lot of 

post-war food rationing, however imported fruits and 

vegetables were starting to appear along with more 

seasonal local items. 

As a child, I recall the hedgerows around the fields being 

rife with fat, juicy blackberries at this time of year.  

With money short, we were sent out with a basket, 

an old damp flannel (wash cloth to Americans) for our 

soon-to-be deeply stained fingers, reminded to watch for 

cars (very few), and farm tractors in the lanes, and told 

to come home with a nice load of berries for 'pudding'. . .

and not to eat too many along the way!

Apples were plentiful once orchards were being better 

maintained again.

Although my mum made a scrumptious classic blackberry 
and apple tart, I'm still enjoying the ease and speed of 
rustling up a galette for a quick dessert. I've just 
about given up making my own crust and decided store-bought 
makes life much easier and they are really quite good.

With a box of chilled pie crusts (they come two to 
a package) kept in the refrigerator, and whatever fresh 
fruits you enjoy, this has to be quite a nutritious 
way to eat dessert, and personally I love cooked fruit 
rather than raw. Just don't overload it 
with sugar, only a wee bit required as all fruits are 
naturally sweet. 
This blackberry and apple version is perfect for autumn, 
as is the gorgeous plum one I showed HERE a few months 
back - with easy directions.
  

Today I'm cutting up one of these golden pumpkins to 

oven roast along with shallots and fresh herbs from the 

autumn garden. Will let you know how it turns out.

A good time to bake a French-style galette………

I'm up to my eyeballs working on the recent trip posts - they take a lot of time with so many photos 

to choose from and then edit. I love to share my travel experiences with you though - the blog posts

become my own personal 'journey journal' of a trip and, hopefully, bring little corners of the 

world you may not have visited closer.

Today though, I'm getting back to rustic desserts in the kitchen.

How about the French 'galette'.

A couple of days ago I discovered forgotten blackberries in the back of the 'frig 

fruit drawer.  Those good for us berries were calling out, "make us into something 

tasty before we end up in the compost bin" please.

Sweet or savory, a galette is less fussy and much quicker to prepare than fiddling about 

with a traditional tart or pie. It also offers more crispy crust to nibble, crunch on, and enjoy. 

Personally, I prefer the rustic look for many things I serve at table - they can't be

mistaken for something out of the grocery store when the juices bubble over the sides of 

the dish, or something sinks a bit in the middle……but still tastes delicious.  

It's the old-fashioned homemade look which hopefully means healthy, best ingredients, 

no additional preservatives, delicious, and time well spent in the kitchen to make something 

wholesome for family and friends.

My little blackberry galette turned out well. I admit I cheated and used a ready made 

pie crust this time as it was a last minute baking moment, usually I'd make my own. 

I sprinkled 1/4 cup of sliced almonds and a little demerara sugar in the center of the crust 

before adding the berries, which I'd tossed with a little flour to soak up extra juice which 

might make the crust soggy. I drizzled French Acacia honey over the berries and 

crust, plus a little more demerara sugar for sparkle - 25 minutes in a 425F oven and it was 

done to perfection.

We enjoyed it just plain for dessert in the gazebo that evening following orzo salad with 

grilled shrimps, and a nice glass of well-chilled New Zealand Sauvignon Blanc.

I'm now gathering recipes for more galettes - peach and blueberry, apple, plum,
strawberry-rhubarb are on the list.