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Galette joinville (Joinville Pie)

SGalette joinville (Joinville Pie) is a traditional French recipe for classic pie of raspberry jam that makes an alternate New Year galette. The full recipe is presented here and I hope you enjoy this classic French version of: Joinville Pie (Galette joinville).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+60 minutes resting)

Serves:

6

Rating:

Tags : Baking RecipesFrench Recipes

This is a traditional French New Year cake to be made in place of King Cake. The recipe reproduced here comes from the 1950s and it was recommended that raspberry jam (with pips) was used. If you don't like the pips (and many don't) substitute raspberry jelly or sieved raspberry coulis (my preferred choice) instead.

Ingredients:

250g of T65 flour
150g butter diced
50ml milk, ice cold
200g raspberry jam
icing sugar, for dusting

Method:

Sift the flour into a bowl, add the butter and blend with your fingertips until the mixture resembles fine crumbs.

Add enough of the milk to bring everything together as a dough. Shape into a ball, cover with clingfilm (plastic wrap) and refrigerate for 60 minutes.

In the meantime, pre-heat your oven to 180°C. Lightly grease a pie plate.

Divide the dough into two pieces, one slightly larger than the other. Take the larger piece and turn out onto a floured work surface. Roll out until large enough to cover your pie plate. Trim the excess with a sharp knife.

Cover the pastry with the raspberry jam, leaving a 2cm gap around the edges.

Now take the second piece of dough and roll out until large enough to cover the plate. Transfer the second piece of dough on top of the first, crimp the edges sealed with the tines of a fork then trim the pastry edges neatly.

Use the fork to prick steam holes in the top pastry. Dust the top with icing sugar. Transfer the tar to the centre of your pre-heated oven and bake for 30 minutes.

Whilst baking, open the oven every 10 minutes and dust the top with more icing sugar.

Allow to cool for 15 minutes, slice into wedges and serve.