The excitement of the sight of nesting osprey on Sauvie Island this past week rightfully over-shadowed our anticipation of the first Marionberries of the season. Raptor adventure complete, we turned our attention to those flats of purple Oregon 'gold'.
Buying fruit that's only available for two weeks a year reinforces the closed-eyed coo of pleasure tasting fruit at its peak.
To Self: Remember the joy of buying and consuming in-season fruit [preference: local] year-round.
My sights were originally set on Marionberry jam. The plan also included an alluring Marionberry dessert sauce, and a Marionberry umami sauce imbued with sass. The tug, though, of a bit of instant gratification began weaving through my consciousness. How could I not do a little something more immediate with this fab fruit?
I tweaked the weights of the berries I had assigned to committed projects to allow for a bit of fun: Marionberry galette. A galette is like stepping into a wading pool. No risk; just pleasure. You never have to jump into the deep end, and your creativity can flow.
The galette is made that much easier by using a trusted pastry dough. I always use an enriched pie dough for fruit galettes, tarts and pies. The enrichment is egg which adds flavor and strength. Egg is a built-in fear reduction ingredient.
I'm a simple girl, and I guard my simple tastes vociferously. The goal is always a great single flavor, and the Marionberry is one of those coveted flavors. I am not, however, opposed to finding covert ways of enhancing both flavor and texture.
A simple solution. Pair the sumptuous quality of mascarpone and my own Marionberry jam as the key foundations to the berry filling. Here's how.
Multiple galette tastings by Paul confirmed that Essential Marionberry Galette exceeds our rigorous quality standards…
Essential Marionberry Galette™
Serves 6-8
Ingredients
31 grams | 1.1 oz cornstarch
99 grams | 3.5 oz sugar
20 grams | 1 lemon, zested
22 grams | 1/2 lemon, juiced
1.3 grams | 1/2 tsp ground cinnamon
60 grams | 2.1 oz mascarpone, cool room temperature
100 grams | 3.5 oz Marionberry or blackberry jam
9.8 ml | 2 tsp Grand Marnier
500 grams | 24.7 oz Marionberries or blackberries
1 egg
1 T heavy cream
80 grams | 1/4 C apricot jam
1 enriched pastry dough disc, 295-300 grams
Procedure
Roll enriched pastry dough to a 12" round. Trim corners lightly for a symmetrical shape. Place on a parchment-lined half-sheet pan.
Chill.
Stir together cornstarch, sugar, lemon zest and cinnamon in a large bowl. Add 500 grams Marionberries; toss thoroughly to combine. Sprinkle 1 teaspoon Grand Marnier over berry mixture and toss; repeat.
When pastry is chilled, spread mascarpone smoothly in a circle atop pastry to within 1-1/2-2" of edge. Spread Marionberry or blackberry jam atop mascarpone. Spread berry mixture evenly atop jam.
Stir heavy cream and egg together with a pastry brush. Fold pastry on top of filling in 1-1/2-2" sections, brushing under the tucked corners of dough as you go. Brush entire folded edge of pastry generously with egg wash. Squeeze lemon juice over the surface of the fruit.
Bake in a 360 F conventional oven for 50-55 minutes until fruit bubbles in the center of the galette.
Cool completely on the sheet pan. When galette has cooled, brush strained, warm apricot jam over berries.
Slice in to 6-8 servings.
Serve warm or at room temperature.
Up next… Monet & Matisse at Portland Art Museum; How the PNW Showcases Italy’s (and its own) Cherries in Red Wine; The Jelly Chronicle Misadventure, et al…
Well gad dang, NOW I’m really hungry. My son just had Marionberry syrup in his pancakes at Luna Sea in Seal Rock this morning too!
Quality control tasting is a critical function. I needed multiple slices for verification. 😋