Blackberry and cinnamon galette recipe
 This galette, an easy and homely sort of freeform pie, is the perfect way to use those hedgerow blackberries in autumn, or any you've set aside in the freezer. Serve with a scoop of vanilla ice cream. 240g/9oz plain flour, plus extra for flouring60g/2¼ oz ground almonds1 lemon, juice and zest only140g/5oz cold butter, diced5 tbsp iced water500g/1lb 2oz blackberries, frozen or fresh50g/1¾oz caster sugar1 tbsp cornflour½ tsp ground cinnamon1 free-range egg yolk, beatengood-quality vanilla ice cream 240g/9oz plain flour, plus extra for flouring 60g/2¼ oz ground almonds 1 lemon, juice and zest only 140g/5oz cold butter, diced 5 tbsp iced water 500g/1lb 2oz blackberries, frozen or fresh 50g/1¾oz caster sugar 1 tbsp cornflour ½ tsp ground cinnamon 1 free-range egg yolk, beaten good-quality vanilla ice cream Method Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.)Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point).Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top.Brush with the beaten egg yolk and sprinkle with the remaining caster sugar.Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature.Serve in slices hot with a scoop of good-quality ice cream. Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Put the flour, ground almonds and the butter in a food processor and pulse until the mixture is sandy and resembles breadcrumbs. (You can do this by hand, it just takes a bit longer.) Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Gradually add 1 tablespoon of the lemon juice and the iced water until the mixture comes together into a crumbly mouldable texture, pulsing in short burst. Tip the pastry out onto the worktop and bring it together into a ball. Pop it into a sealed plastic box and chill the pastry in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. Put the blackberries (if using frozen, keep them frozen), all but a pinch of the reserved sugar, the cornflour, cinnamon and the lemon zest and remaining lemon juice. Loosely mix by stirring together. On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). On a clean floured surface roll out the pastry to 5mm thick using a rolling pin. Transfer onto a the baking tray (it will overhang at this point). Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Spoon the blackberry mixture into the centre, leaving at least a 5cm/2in border all the way around. Lift the the edges of the pastry inwards, going round the whole pie, overlapping as you go, to create a crust. There should be a sizeable opening at the top. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Brush with the beaten egg yolk and sprinkle with the remaining caster sugar. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Bake for 35 minutes – keep an eye on it and if the galette gets brown too quickly, cover with foil for the remaining cooking time or reduce the oven temperature. Serve in slices hot with a scoop of good-quality ice cream. Serve in slices hot with a scoop of good-quality ice cream.