This was a big day for me. Why? Today, I ran my first 10km race. In fact, today I ran 10km for the first time ever.
Well, actually, I probably should clarify that statement. When I say run, I in fact mean a jog-so-slow-you-inevitably-have-people-constantly-passing-you. And when I say jog, I mean my level of exertion when not taking absolute and complete advantage of a well-deserved rest every now and again at water stops along the way.
During my race, I tried to keep my mind distracted. Once I start thinking about what I am actually doing, the game is up. Not surprisingly, I thought about baking. I pondered that I would prefer to be making pâte feuilletée for six hours, rather than run for just over an hour. I then also thought about my outstanding pastry for the month. Pâte brisée. More specifically, I was creating these mini galettes in my mind.
Recently, I found some cloudberry jam. My first experience of cloudberry was last year, in Finland. I sampled cloudberry ice-cream – a popular local favourite – and instantly loved the unique flavour. The orange coloured berry has a distinct tartness, and paired so well with creamy vanilla ice cream. In Finland, they often eat cloudberry with Leipäjuusto, a squeaky cheese similar to haloumi. With this in mind, I was originally planning of complementing the cloudberry jam with ricotta, in a similar manner to a crostata di ricotta e marmellata (jam and ricotta tart).
But then I remembered the recipe for Orange-Spiced Pâte Brisée in Sherry Yard’s The Secrets of Baking. The idea of a spiced pastry that could carry the flavour of a seasonal fruit (Sherry’s recommendation), ultimately won me over. This simple combination ended up as my must try for the cloudberry jam.
I was happy I kept it straightforward. In fact, it was quite fortuitous – given the exertion of the day – that the simplest pastry and dessert brought my pastry month to an end.
I made half the recipe to produce four 10cm (2.5 in) galettes. To increase the Scandinavian twist, I also substituted ground cardamom for the recommended ground ginger.
The result? Simple but delicious. The cloudberry jam was sweet, but still permeated strong tart overtones. With minimal sugar and a strong spice in the pâte brisée, the pastry balanced the jam filling perfectly. I will definitely make this quick and easy pastry again to pair with a multitude of fresh fruits and other mouth-watering jams!
{ Orange-Spiced Cloudberry Galettes }
Pastry adapted from Sherry Yard
* Ingredients *
250g or 2 sticks of cold unsalted butter
2 ½ cups all-purpose flour
¼ cup sugar
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon salt
¼ cup cold water
3 tablespoons fresh orange juice
1 large egg, at room temperature
* Directions *
Cut the butter into pieces and place in the freezer for 15 minutes. Sift together the flour, sugar, spices and salt into a bowl of a mixer fitted with the paddle attachment. Add the frozen butter. Mix on low speed for 2 minutes. Stop the machine and by hand pinch flat any large pieces of butter that remain. Whisk together the water, juice and egg in a small bowl. Turn the mixer on low speed and add the liquid all at once. Mix just until the dough comes together, about 15 seconds. The dough should be tacky but not sticky. Remove the dough from the bowl and wrap in plastic film. Chill for at least 1 hour. Divide the dough into 8 equal pieces. Quickly roll out each piece into 15cm (6 in) circles. Chill again for 30 minutes. Preheat the oven to 200C (400F). In the centre of the dough, place the jam of your choice. Fold up 2cm (about 1 inch) around the edge and pinch gently to adhere the folds. Brush with egg and sprinkle with sugar. Baked for 30 minutes.
Makes eight 10cm (2.5 in) galettes
August 30, 2009 at 11:15 pm
How fabulous, I love it! I have a soft spot for Scandinavia, having spent 6 months living in Sweden a few years ago, and this recipe sounds like a great combination. Pity you couldn’t sneak any surströmming in there 😉
August 30, 2009 at 11:27 pm
I’d love to taste those berries! Nice tartlets!
Cheers,
Rosa
August 30, 2009 at 11:50 pm
wow a 10km race. well done! wish I was that fit. These galette look so nice. yummy
visit my new blog at http://snookysrecipedoodles.blogspot.com/
August 31, 2009 at 12:30 am
Congrats on your first race!!!! Great job!!! That is just tooooo funny about your thinking about baking while running. Oddly enough, while I do cardio I watch the food network or think about things to bake! 🙂
I love galettes of all sorts, your sounds SOOO amazing!
August 31, 2009 at 12:34 am
Congratulation, yay … I mean wow … 10 km running/jogging/little step jog? Hmm still was 10 km, it counted as 10 km, yes? I can not do run and jog, I can do little jog, lol. But, I can make Pâte feuilletée, or this delicious cloudberry galette of yours. Hmmm, that look superb Julia!
August 31, 2009 at 2:46 am
Ok, we are one and the same, really! I went for a run this morning and as always, thought about what I wanted to bake and what I would eat when I got home. And guess what I just posted on my blog.. today too – a galette, triple-plum to be precise!! 🙂 You used cinnamon, cardamom and orange – and me, cinnamon, nutmeg and lemon. I love your final touch of powdered sugar. Next time for sure. Your photos are stunning.
http://mykugelhopf.ch/2009/08/plums-melon/
Meanwhile, big congrats on the race, that’s amazing – at any speed and time. A fantastic achievement, you should feel so GREAT and proud!
And last but not least, I’m heading to Finland next month, and will definitely keep a look out for cloudberries, I love the name! Thanks !! I’m sad pastry month is over, but I’m totally ready for the next delicious theme on your site…
August 31, 2009 at 3:06 am
Congrats on the 10K. No easy feat! I, too, think about food while on the stair master and often flip through food magazines as I sweat away the calories. Thanks for introducing me to the cloudberry. I’ve never seen any around these parts and it’s always fun to discover new ingredients. Will have to dig some up.
August 31, 2009 at 7:34 am
Chapeau bas. I’m in awe! I have been exercising for at least 30 minutes a day for the last few weeks. My hubby is taking me to Cancun in 5 weeks to celebrate our 5-year anniversary. I’ve been running, doing cardio but 10km? no way. You go, girl!
I love free-form tarts. Your looks awesome. I’m not going to feel guilty, just going to lick my screen lol
Je vais me contenter de rever de ta galette!
August 31, 2009 at 8:18 am
The galette is so perfect… I have been running around all weekend catching up with my friends and then flying back and forward. I really need time to sit down, with a tart like this and a cup of coffee :D.
August 31, 2009 at 9:54 am
Ahh yes cloudberries! I think they’re the nicest Finnish berries I’ve tried (and they’re all so nice). I thought for a moment you’d found some actual cloudberries (I wonder if there is anywhere you can find them?) but yay to cloudberry jam which I’ve seen at Ikea!
August 31, 2009 at 1:26 pm
Cloudberries sound so dreamy. Never tried them before, but very keen to do so now. Gorgeous pastry as usual and way to go on the 10K run.
August 31, 2009 at 1:39 pm
Oh wow, congrats on the 10km! I couldn’t do it, I’m such a sloth. Though I do ponder baking ideas like you, to keep myself distracted at other times 🙂 Your galettes look just perfect! I’ve never tried cloudberries before, I really want to now!
August 31, 2009 at 2:12 pm
another divine recip[e to add to your gorgeous blog and a thank you for visiting me at urbn nectar – i have a tag/award for you over at Concrete & honey if you get a chance to visit. x http://concretehoney.blogspot.com/2009/08/merci.html
August 31, 2009 at 10:05 pm
you ran 10km and then baked!?! wow, I’m s impressed. I’ve never had any cloudberry jam before, but it sounds delightful!
September 1, 2009 at 8:26 am
Congrats on the 10K!!!!!!!!!! That’s awesome! Your galettes look divine. I’ve never tried cloudberries, I must keep an eye out 🙂
September 1, 2009 at 10:55 am
Now you have me wishing I could find cloudberry *anything* in Wisconsin. So unfair! Oh, and kudos 100000x on the 10K – that’s so exciting!
September 1, 2009 at 12:13 pm
Your tartlets look fantastic. And congratulations on your race. I’m hoping to run a 6k first. 🙂
September 1, 2009 at 12:21 pm
Absolutely gorgeous! Your pics make me want to reach through the screen to grab a bite! Congrats on the 10k, that’s awesome!!
September 1, 2009 at 2:23 pm
Your orange-spiced cloudberry galettes look divine. I haven’t tried cloudberries before and would love to try them at some stage. I wonder if thinking of pastry as you jog counteracts the loss of calories you usually would burn up???? LOL.
September 1, 2009 at 10:53 pm
I love galettes – something about them makes me feel very homey and comfortable. It could be the their rustic look or seeing the fruit – maybe it’s both of those?! A friend brought me some Lingonberry Jam that seems to deserve more than just a PB&J – these may be the solution!
Thanks for sharing the idea and beautiful photos!
September 1, 2009 at 11:00 pm
Congratulations, darling! That is such an accomplishment. I’ve started working out for real, with weights and all, and this beginning has been so tiring… I fall asleep pretty easily everyday now. 🙂
Your galettes are the prettiest little things! And with orange and spices I could never resist them.
September 2, 2009 at 1:48 pm
Wow, congratulations on the 10K! And I love the galettes. So pretty and the name has such a poetic, romantic ring to it! I never added spices to my pie dough before, but what a fantastic idea.
September 2, 2009 at 11:05 pm
Your galettes are so lovely, Julia! Great idea to add spices to your pie dough. Congratulations on your first race!
September 3, 2009 at 5:21 am
Lovely, lovely galettes! I’ve tried a few this summer, peach and blackberry and a combination, but I haven’t been happy with the pastry yet. This one will be my next trial for sure.
Congratulations on the race!
September 5, 2009 at 8:16 pm
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September 8, 2009 at 4:02 pm
Gosh, that is just super lovely.
September 14, 2009 at 6:05 pm
lovely galettes! with a bergamote tea: it’s paradise!
alannie
October 10, 2009 at 1:12 pm
[…] found two reliable sources for the base pie crust (or, pâte brisée) recipes, Martha Stewart and Julia of Mélanger (who just experimented with various pastries during the month of August on her lovely blog), and […]