Name: Raspberry Almond Galette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: For the crust; 1 1/4 cups all-purpose flour; 1 tablespoon sugar; 1/4 teaspoon fine sea salt; 8 tablespoons cold unsalted butter cut into cubes; 3–4 tablespoons ice water; For the filling; 2 cups fresh raspberries; 3 tablespoons sugar; 1 tablespoon cornstarch; 1 teaspoon fresh lemon juice; 1/2 teaspoon finely grated lemon zest; 1/4 teaspoon vanilla extract; For assembly; 3 tablespoons almond flour; 1 egg beaten with 1 teaspoon water; 2 tablespoons sliced almonds; Coarse sugar optional

01

Overview

Prep20 min

Cook40 min

Total60 min

Servings8

DifficultyEasy

02

Ingredients

For the crust1 1/4 cups all-purpose flour1 tablespoon sugar1/4 teaspoon fine sea salt8 tablespoons cold unsalted buttercut into cubes3–4 tablespoons ice water For the filling2 cups fresh raspberries3 tablespoons sugar1 tablespoon cornstarch1 teaspoon fresh lemon juice1/2 teaspoon finely grated lemon zest1/4 teaspoon vanilla extract For assembly3 tablespoons almond flour1 eggbeaten with 1 teaspoon water2 tablespoons sliced almonds Coarse sugaroptional

03

Equipment

Mixing bowls
Pastry cutter or forks
Rolling pin
Baking sheet
Parchment paper

04

Method

01

Make and chill the dough

1) Mix the flour, sugar, and salt in a bowl. 2) Cut in the cold butter until the mixture contains pea-sized pieces. 3) Add ice water 1 tablespoon at a time, mixing just until the dough holds together. 4) Shape into a disk, wrap, and refrigerate for at least 30 minutes.

02

Fill and fold

1) Preheat the oven to 400°F and line a baking sheet with parchment. 2) Gently toss the raspberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla. 3) Roll the chilled dough into roughly a 12-inch circle and transfer it to the prepared baking sheet. 4) Sprinkle the almond flour over the center, leaving a 2-inch border, then spoon the raspberry mixture over the almond layer. 5) Fold the edges of the dough over the fruit, pleating naturally as you go. 6) Brush the crust with egg wash and sprinkle with sliced almonds and coarse sugar if using.

03

Bake and cool

1) Bake for 35–40 minutes, until the crust is deeply golden and the berry juices are bubbling. 2) Cool for at least 20 minutes before slicing.

✦

Tips

NoteThe almond flour isn't just there for flavor. It catches some of the raspberry juice and helps keep the bottom crust crisp.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

Room temperatureKeep covered at room temperature for 1 day or refrigerate for up to 3 days.

ReheatingReheat briefly in a 325°F oven if you want the crust crisp again.

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Frequently asked

Can I use frozen raspberries?+

Yes. Use them frozen rather than thawing first, and expect the galette to release a little more juice.

Why did the filling leak?+

A little leakage is normal with a rustic galette. Make sure the dough has no large cracks and leave enough border to fold securely around the fruit.

Raspberry Almond Galette

Overview

Ingredients

Equipment