Behold – the easiest dessert ever.
A few weeks ago we were heading to our friends’ cottage and I offered to bring dessert. Shortly thereafter I remembered I am not a dessert person and had no idea what to make. I wanted to bring something fresh and light, like a fruit salad, but that seemed boring.
So I called my mom.
For the past few months she’s been taking my grandfather, Poppy, to cooking classes. He was an amazing cook in his hay day, and even though his appetite is drastically reduced at almost 92 years of age, he still loves food and is fascinated with things like cooking shows. The classes they take are actually above a grocery store and taught by Kathy Jollimore of eathalifax.ca.
In their most recent class, they made a galette, which kind of like a pie but way easier. Mama gave me a rough idea of what they’d done, and I knew it would be perfect for our cottage trip.
I was planning on using raspberries and blackberries, but My Other Half, who is opinionated about the weirdest things, said “no way! Strawberries and blueberries would be way better.”
I hate admitting he’s right.
The reason he didn’t want raspberries (my favourite fruit) and blackberries was because of the little seeds. They don’t bother me at all, but strawberries and blueberries would be way better, he assured me. So on the drive down to the cottage we picked up some fresh pints from a berry stand.
When I tell you this recipe is easy, that’s an understatement. It’s perfect in its simplicity. And it’s so beautiful, it looks like it was a lot of work!
Preheat oven to 375 degrees. Stretch the pastry over a large greased baking sheet. In a bowl, mix all the berries with the flour, lemon juice and sugar until combined. Pour into centre of pasty. Curl and pinch the edges of the pastry to make a rim. Bake for 25 minutes or until pastry is golden. Serve hot with ice cream, whip cream or just by itself!