These are a little bit summer (blueberry!) and a little bit fall (pomegranate!) and together make an absolutely wonderful combination. This is the perfect way to use up those blueberries you froze after hand-picking way too many in the summer. Pomegranate, in season late October and through November, makes these galettes the perfect thanksgiving or holiday dessert.
A little bit summer (blueberry!) and a little bit fall (pomegranate!) make an absolutely wonderful combination. Pomegranate, in season late October and through November, makes these galettes the perfect holiday dessert.
Meet my newest obsession for pies and galettes. If anyone was going to put pomegranate into a pie, you know it had to be me. Pomegranate arils behave quite similar to berries when heated: they shrivel up just a bit and release some of their juices. They taste just as wonderful as a warm blueberry, but they’ve got that signature tart pomegranate pop.
Pairing the pomegranate with blueberry works so, SO well because the flavors play off each other in the most delicious ways. The blueberries are sweet, the pomegranate is tart; the blueberries are subtle, the pomegranates are sharp; the blueberries become all smushy after they bake, the pomegranates retain a bit of crunch. I’ll offer suggestions for other berries you could use with the pomegranates (see below) but really, blueberry might be the best of them all.
Berries: There are a million blueberry galette recipes out there so instead of giving you alternatives to the pomegranate here, I’ll give you alternatives to the blueberries: blackberries would do, strawberries as well. If you’d like your filling really tart use raspberries.
Lemon juice: You can use lime juice instead of lemon. You could also skip this entirely and opt for a warmer flavor by using cardamom or cinnamon.
Tapioca Starch: I like this as a pie thickener a lot more than cornstarch because you cannot taste it or see it (it doesn’t cloud the filling and there’s no chalky taste). That said, if you can’t find it, cornstarch is a fine substitute.
Sugar: I love using either organic cane sugar or turbinado for finishing a pie crust because it gives a really crunchy edge.
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