Jammer Galette

What is jammer galette? Not until I’ve read Dorie’s instructions in Baking with Chef Moi several times and made them this weekend that I finally got it. It is a hybrid between a big cookie and a tart with jam filling, spread between a bottom sable crust and a top streusel. Topped with some ice cream, you have a dessert complete with fruits, cream and crunch.

I made individual-sized jammer galettes with jam filling of all sorts, using a mini tart pan. I used pepper jelly, mango marmalade and fig jam. I can’t quite identify which is which other than the color from the lightest orange of mango to the deepest red of fig. Texture-wise, mango marmalade is smooth. Pepper has red pepper fragments throughout. The fig jam has seeds in it. It was an unexpected fun game trying to guess which jammer galette you’ve picked.

When I ran out of the streusel, I used the remaining crust dough. Cut out in the same size as the bottom crust and then place it over the jam filling to top out the galette. These galettes, as shown in the photo on the right, turned out very much like the Dutch cookies I made recently. A different and cleaner look. A rich buttery taste but less crunchy, than those topped with streusel.

For cookies lovers, these jammer galettes are real treats. For my husband, his favorites were the red pepper galettes. The mild hint of heat won him over. I like all of them. Next time, I’ll reduce the amount of sugar to make them less sweet for my taste.

There are other jammer galettes posted by bakers at Tuesdays with Dorie (TWD) this week, please see the blogroll for their take on this recipe.