Tart fruit, a spicy gingerbread crust, and a healthy dose of sugar, makes this a show-stopping dessert perfect for the holiday. I recommend serving warm with a big scoop of vanilla ice cream on top. —Mary Catherine Tee
For the Dough:
light brown sugar, packed
light corn syrup
eggs, room temperature
1 1/2 teaspoons
For the filling:
crystallized ginger, minced or 1 tsp ground ginger
In a large bowl, cream shortening with brown sugar, cinnamon, and ground ginger until fluffy.
Beat in corn syrup and eggs until well blended.
Mix 2 cups of flour with the baking soda; beat into creamed mixture.
Stir in remaining 3½ cups flour, working with hands if necessary to smooth dough. Divide into four parts and wrap airtight and chill for at least an hour.
For the filling:
Preheat oven to 375.
Roll a ball of gingerbread dough out into a thin circle. It doesn't have to be perfect. We're going for rustic here.
In a bowl, stir together the berries, sugar (all but 1 Tbsp), ginger, cinnamon, salt, lemon juice, and corn starch.
Spoon the filling onto the rolled dough, leaving a 2-inch border uncovered around the edge. Fold up the edges over the filling, forming loose pleats around the center.
Mix egg yolk and cream together. Brush edges of crust with egg wash and sprinkle with reserved Tbsp. of sugar.
Bake until the filling is bubbling and the pastry is golden brown, about 35-40 minutes.Take a peek after about 20 minutes to make sure the edges aren't browning too quickly. If they are, cover edges with foil until galette is done.
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.