Raspberry Galette
This raspberry galette is a rustic, freeform tart that highlights juicy fresh raspberries wrapped in a buttery, flaky homemade crust. Lightly sweetened and brightened with lemon zest and juice, the filling bakes into a jammy center while the folded pastry edges turn crisp and golden. Finished with a glossy apricot jam glaze and coarse sugar, this elegant yet unfussy dessert is perfect as a date-night dessert or a special treat with the kids.
Tasty Team
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
10 minutes
10 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
Crust:
- ½ cup plus 2 teaspoons all-purpose flour, plus more for work surface
- 2 teaspoons granulated sugar
- ⅛ teaspoon fine sea salt
- 2 tablespoons cold salted butter, cut into ¼-inch cubes
- ¼ teaspoon white vinegar
- 2–3 tablespoons ice-cold water, as needed
Filling:
- 6 oz fresh raspberries (about 1½ cups)
- 2 teaspoons all-purpose flour
- 1 tablespoon plus 1 teaspoon granulated sugar
- 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
Additional Ingredients:
- 1 large egg yolk
- 1 teaspoon water
- 1 tablespoon coarse sugar (such as turbinado or demerara)
- 2 tablespoons apricot jam, warmed and strained
- vanilla ice cream, for serving
Nutrition Info
- Calories 134
- Fat 7g
- Carbs 16g
- Fiber 2g
- Sugar 10g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Make the crust: Whisk together the flour, granulated sugar, and fine sea salt in a medium bowl until well combined. Add the butter. Using a pastry cutter, a fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces, 2–3 minutes. Stir together the vinegar and 2 tablespoons of the ice-cold water in a small bowl. Drizzle over the flour mixture, and gently mix with a fork until the dough looks shaggy, begins to come together, and holds together when pinched (if the dough is too dry, add the remaining 1 tablespoon water, 1 teaspoon at a time). Turn the dough out onto a clean work surface, and gently press into a flat disk (about 1 inch thick). Wrap tightly in plastic wrap, and refrigerate until the dough is firm and cold to the touch, at least 30 minutes or up to 2 days.
- Preheat the oven to 375°F (190°C) with the rack in the middle position. Line a large rimmed baking sheet with parchment paper, and set aside.
- Make the filling: Gently toss together the raspberries, flour, granulated sugar, and lemon zest in a medium bowl until evenly coated. Add the lemon juice, and toss to evenly coat. Set aside.
- Unwrap the chilled dough, and place it on a lightly floured work surface. Roll the dough into a roughly 10-inch round (about ⅛ inch thick). Don’t worry about perfect edges — rustic is the goal. Carefully transfer the dough round to the prepared baking sheet.
- Spoon the filling onto the center of the crust, leaving a 2-inch border around the edges. Gently fold the edges of the crust up and over the filling, overlapping as you go and pleating every 2–3 inches to create a rustic border. The center should remain open.
- Whisk together the egg yolk and water in a small bowl. Brush evenly over the folded crust edges. Sprinkle the egg-washed crust evenly with the coarse sugar.
- Bake the galette in the oven until the crust is deep golden brown and the raspberry filling is bubbling and jammy, 35–40 minutes, rotating the baking sheet halfway through the bake time.
- Remove the galette from the oven, and immediately brush the crust and edges of the filling with the apricot jam. Let cool on the baking sheet for 10–15 minutes.
- Serve warm with a scoop of vanilla ice cream.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
