(1 1/2 sticks)
, chilled and cut into 1/2-inch pieces
1. To make the dough, combine the flour, sugar, and salt in a large mixing bowl. Cut 4 tablespoons of the butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. Cut in the remaining 8 tablespoons of butter, just until the biggest pieces of butter are the size of large peas or a little larger.
2. Dribble 7 tablespoons of ice water into the flour mixture in several stages, tossing and mixing between additions, until the dough just holds together. Toss the mixture with your hands, letting it fall through your fingers (do not overwork it), until the dough starts to pull together; it will look ropy with some dry patches.
3. Divide the dough in half, press each half into a ball, wrap in plastic and press into 4-inch disks.
4. Refigerate the dough for 30 minutes. Then roll it out into 2 circles about 1/8-inch thick, one with a diameter of 14 inches, the other 15 inches. Refrigerate again, with parchment paper or plastic wrap separating the pieces.
5. Quarter, peel, and core the apples, then slice them into 1/4-inch wedges.
6. Preheat the oven to 400°F.
7. Remove the smaller dough circle from the refrigerator and lay it on a parchment paper-lined baking sheet.
8. Mix together the flour and 1 tablespoon of the sugar and distribute evenly over the dough, leaving a 1 1/2-inch border at the edge uncovered. Spread the sliced apples evenly on top of the flour and sugar mixture, leaving the border bare, and scatter the blackberries over the apples. Sprinkle the fruit with most of the remaining sugar, saving about 3 tablespoons for later use.
9. Brush the exposed edge of the dough with melted butter and lay the second piece of dough on top so that it blankets the entire tart. Trim away any excess dough. Gently press around the circumference to seal the top and bottom pieces of dough together, then work your way around the tart, folding over the layers of dough on themselves and crimping to make a sealed rim that resembles a length of rope.
10. Cut 6 evenly spaced holes in the top of the galette so that steam can escape when it is baking. Brush the top with the remaining butter and sprinkle with the remaining sugar.
11. Bake until the top is brown and caramelized, about 1 hour and 15 minutes. Check the tart about halfway through baking to make sure it is browning evenly; rotate if necessary. When done, remove the tart and slide it off the parchment directly onto a cooling rack.
12. Let cool 15 minutes. Slice into wedges and serve warm.
Serving Size: about 1/8 of the galette
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin