Tuesday, April 26, 2016
TWD - Jammer Galette
When I was a kid, my mother used to make a wonderful jam and coconut slice. It was very simple to make, with the base just being pushed into the pan, jam being smeared on top, and an egg white and coconut topping being spooned carefully over the top to cover the jam. It was then baked to golden perfection and sliced into squares for enjoying with a cup of Milo or put into school lunch boxes. You can find the recipe for that slice here.
Fast forward to the present, and this week's Tuesday with Dorie recipe, Jammer Galette, was like a more sophisticated sort of jam slice. It comprises a pastry base made with a reasonably easy to work with dough, topped with a significant amount of jam, then instead of being topped with coconut snow, it is topped with a buttery streusel.
I used mixed berry jam for the middle (just because I had it), and when serving the galette, I took up Dorie's suggestion to top it with a little icecream (in my case, raspberry ripple, replicating the jam filling of the galette).
The Jammer Galette was absolutely delicious served just warm as a Sunday night dessert. It gets a resounding thumbs up from me - a buttery, jammy sensation with a hint of nostalgia.
To see what the other Dorie bakers made from Baking Chez Moi this week and what they thought of it, visit the LYL section of the TWD website.