ONCE UPON A THYME there was a baker. He worked very hard in his small bakery but he could never get his recipes quite right. His apple pie was a taste too tart. His banana bread was a touch too soggy. And his brownies left chocolatey crumbles everywhere. The baker worked very hard but he never sold a thing.
One day, he received a notice in his window. The baker could no longer afford his rent. He needed to make a miracle of a recipe in order to stay. This task seemed like an impossible chore. The baker did not know what to do. He opened the window and let out a deep breath.
Moments later, a raven, with feathers darker than night sky, came and perched on the window sill.
Oh raven, said the baker. What if I have to shut down the bakery forever.
Hush, hush, said the raven. Do not speak such nonsense. Go deep into the forest and see the White Witch. She will be able to help you.
The baker laced up his shoes and set off to see the White Witch. He walked and walked until he reached a small hut surrounded by a beautiful garden filled with fruit and flowers. The baker knocked on the front door and told the White Witch his problem.
Take these enchanted berries, the White Witch told him. If you learn how to work with the ways of magic you will be able to sell your goods. And you must never forget: true magic comes from great generosity.
The baker was not quite sure what the Witch Witch meant by her words but he took the enchanted berries, thanked her, and then went along his way. When he returned to the bakery, he whipped the berries into galettes that glistened like the sun. The baker admired his work. He had never made anything so wondrous. He left the galettes out on the counter and went to bed.
In the morning, the baker woke up excited. He whistled all the way to the bakery. Today would be the day he sold all of his galettes and made his fortune. But when he reached the bakery he looked down at the counter in horror. The enchanted berries from inside his desserts were gone! Ruby red juice dribbled down the counter tops.
The baker raged. He grabbed more of the enchanted berries and made the galettes.
In the morning, the berries were gone again.
The baker fumed.
He would have to remake them a third time. The baker grabbed for a bag of sugar and gasped. Sleeping under a measuring cup was a small winged creature. Red juice haloed her mouth and her small belly protruded out from under her dress. The baker reached down to capture the slumbering fairy but she was too fast. She quickly awoke and darted off through the window.
The baker was furious. He reached for a bag of poison. Then, he remembered the wise words of the White Witch. She had told him that he must learn to work with the ways of magic and that true magic came from generosity.
The baker made his galettes for the third time, and then left out a small bowl for the fairies. He filled the bowl with sparkling rings, star anise, enchanted berries, and a tiny scoop of honey for all fairies adore the very sweetest things.
In the morning, the baker was nervous to arrive. He wondered if the berry fairies would once again have destroyed his galettes. But when he showed up, he saw that not only were the galettes still filled with enchanted berries, but the tops now shimmered with the slightest sparkle of fairy dust.
The baker put a sign in the window and set out the galettes. Townspeople flooded into the shop.
This dessert tastes like wishes, exclaimed one woman.
I’ve never tasted anything more wonderful, cried out another.
The baker sold many galettes and became very rich. And every night, after everyone had gone to bed, the fairies came. And they danced and they feasted and they left a little bit of magic on top of the galettes for all to enjoy.
Note: Sugar is an herbal extract which comes from the plant's sugarcane or sugar beet. It's an ingredient which has been used for thousands of years to attract whatever a mage/witch wishes. In the BERRY FAIRIES, the baker learns the important lesson to give without expecting to receive anything in return. When he offers gifts to the fairies they respond in kind by sprinkling his desserts with their captivating, sugary fairy dust. The dust helps the baker to attract new customers and become very rich.
1 1/4 cups (160 grams) all-purpose flour
1/4 teaspoon fine sea or table salt
1 1/2 teaspoons granulated sugar
8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
1/4 cup yogurt or sour cream
3 to 4 tablespoons cold water
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons amaretto
1/2 vanilla extract
1/4 cup mixed berry preserves ( i used bonne maman preserves mixed berry)
1 cup blueberries
1 cup chopped blackberries
1/2 cup of sugar
1 tablespoon cornstarch
For Pastry: Whisk flour, sugar, and salt in a medium bowl. Mix in cut pieces of cold unsalted butter and use a pastry blender until flour resembles course meal or small pea shapes. Create a well and in the center pour in sour cream and water. Fold mixture with your hands or spatula (may be sticky) until a ball is formed. Once ball is formed, place on a lightly floured surface and pour over access flour mixture from bowl. Knead dough then pat into a flat disk. Wrap in saran wrap and place in freezer for 30 minutes or can make ahead up to 2 days.
For Filling: Grind almonds and sugar in food processor until fine. Add egg, Amaretto, butter, vanilla and preserves and pulse until batter forms. For black and blueberries mix in a separate bowl with sugar and cornstarch
Assemble: Once crust is chilled and batter is made preheat over to 350 degrees F. Coat 9 inch pie dish, tart pan with baking grease or butter. Next, roll out dough on a floured surface to a 12 inch circle. Drape over baking dish and pour in almond filling. Spoon berry mixture over almond filling. Gently, take overhanging dough and fold over mixture while pinching to create a 1 inch border.
Bake for 35 minutes or until crust is brown. Let chill to room temperature before cutting. Galette can be moved from baking dish to serving platter once completely cold.
Additional Notes: I use 1 egg white with a splash of warm water to brush on crust before baking to help with browning. Optional: Sprinkle Almond slivers on crust.
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