Mixed Berry Galette
We love this fun and delicious dessert that's perfect for Summer time. This recipe is perfect to bring over to any gathering and requires most ingredients you already have at home!
Mixed Berry Galette (with Foolproof Pastry)
Recipe inspired by: AlexandraCooks.com
FOR THE TART DOUGH:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon table or kosher salt
- 8 tablespoons cold, cubed butter, salted or unsalted
- 1/4 cup + 1 tablespoon ice water
- 1 lb. berries (about 3 cups) — I like to use a mix of blackberries, raspberries, and blueberries
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar, turbinado is nice
1. Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched.
2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk. Use your hands to pack and pat the disk together. Transfer to fridge.
3. Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth. Set aside
4. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheet pan. Spoon the frangipane into the center leaving a 1- to 2-inch border. Spread the berries evenly over the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed berries. Sprinkle the sugar evenly over the top. If time permits, refrigerate the galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes.
5. Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.