Raspberry and Blackberry Galette
photo by Antifreesz
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 1⁄4 cups flour, all purpose
- 3 tablespoons sugar
- 3⁄4 teaspoon salt
- 1⁄2 lb cold unsalted butter, cut into cubes
- 2 eggs, large
- 3 tablespoons ice water
- 2 1⁄2 cups raspberries, fresh
- 2 1⁄2 cups blackberries, fresh
- 2⁄3 cup sugar, plus
- 2 teaspoons sugar
- 3 tablespoons cornstarch
directions
- CRUST;.
- Combine flour,sugar and salt in food processor;pulse to combine.
- Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades.
- Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk.
- Cover with plastic wrap and chill until firm in the refrigerator for about a hour.
- Preheat oven 450°F.
- On floured surface roll out to 14 to 15 inches.
- Transfer to unrimmed baking sheet.
- FILLING;.
- Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well.
- Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks.
- Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough.
- Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling.
- If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking.
- Cool on pan for 20 minutes.
- Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
Antifreesz
United States