I ran into a good deal on organic blackberries at Costco, so I made a galette. Sour cream pastry spread with almond frangipane, and then the blackberries, which I tossed with a little brown sugar, cornstarch, and crème de cassis. Baked at 425F with convection for around half an hour. This pastry is easy to make (I used the FP), handles easily, and always bakes up very tender and flaky. And the filling’s luscious.
