A BLUEBERRY GALETTE
FOR A BIRTHDAY
1/2 cup dried cherries
1/3 cup Maraschino liqueur
1 1/4 cup plus 1 tablespoon sugar
1 cup all purpose flour
1 1/2 teaspoons cinnamon
1/4 cup butter, chilled and sliced into small chunks
1/4 cup water
3/4 cup blueberries
1 tablespoon turbinado sugar
1. Place dried cherries in a small bowl and cover with Maraschino liqueur. Set cherries aside to soak and soften for at least 30 minutes.
2. Set oven to 375 degrees. Make sweet pastry crust: In a large bowl, combine 1 tablespoon sugar, flour, and 1 teaspoon cinnamon. Drop in butter, then working with your fingertips work the butter into the flour and sugar until the flour is slightly golden and the mixture is crumbly. (You don’t need to worry about completely working in the butter: the goal is to end up with a buttery meal with crumbs of varying sizes, from as fine as cornmeal to a few the size of small peas.) Then drizzle cold water into bowl a splash at a time and mix quickly with the tines of a fork or your fingers. (Don’t overwork: do just enough to let the dough come together into a ball in your hand.) Wrap dough tightly with cling wrap and set in refrigerator to chill for 10 minutes.
3. In a large bowl, combine blueberries, softened cherries, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Remove dough from refrigerator. On a lightly floured surface, roll dough out to a 1/4″ thick round and transfer to a baking sheet lined with parchment paper. (The edges of the dough round will be rough: don’t worry about it being a perfect circle.)
4. Spoon the blueberry and cherry mixture into the center of the circle, mounding it slightly in the center and leaving at least 3 inches of dough uncovered around the circumference. Then fold those uncovered edges of dough up over the blueberry mixture to form an edge. The center of the galette should remain uncovered. Sprinkle dough with turbinado sugar and place in oven. Bake for 30 minutes or until the blueberries are hot and soft and the crust has turned a deep, golden brown. Cool for 15 minutes. Serve slices slightly warm or at room temperature.