This will be my 3rd year since a became a proud mother and I still can’t believe I fit in the “Mother’s Day” category.
I still feel weird when someone congratulates me on this day and I think it’s because when I think about the word mother I think of my mom, a role model, someone wise, someone you feel safe with and it just feels surreal that my son might think that about me.
This Sunday we are having a brunch with the family and I’m not allowed to cook because I as well as the rest of the family moms are suppose to sit back and relax. That will be nice for a change so I’m very much looking forward to that day.
However, I couldn’t skip posting for Mother’s day and share with you a recipe I would have done if I was allowed to at least take dessert. I made a strawberry and blackberry galette sweetened with honey instead of sugar. Every time I make this tart it’s a hit and it can be served with ice cream or whipped cream, either way is fantastic.
I wish all the mommies out there a HAPPY MOTHER’S DAY and I hope you all have a wonderful day with your families.
For the filling
10oz strawberries, quartered
6oz blackberries (or raspberries)
1/4 cup honey
1/2 tsp vanilla extract
1/2 tsp cornstarch
the juice of a 1/2 lemon
the zest of 1 lemon
2 tbsp milk
Place the egg and milk in to a mixing bowl and whisk to combine.
Find a tart crust recipe HERE
Preheat the oven to 375 F.
Line a baking sheet with parchment paper, set aside.
In a sauce pan add all the ingredients and mix them with a wooden spoon. Cook for about 15 to 20 minutes, stirring occasionally. We want some of the liquid to evaporate to avoid the compote to ooze out while baking. Let it cool completely. Divide the dough in 2 parts. Lightly flour a work surface and roll each piece of dough into a 1/8 inch thick, round. Place half of the filling in the center leaving 1 1/2 inch of uncovered dough around the edge. Fold the outer edge of the dough in towards the center. Don’t worry if it’s not perfect, that’s the beauty of the galette. Wrap the entire baking sheet with plastic film and chill for 1 hour. When ready to bake, brush each galette with egg wash and sprinkle with sugar. Bake them for about 30 to 35 minutes or until golden brown.