Triple Berry Galette
A delicious dessert that uses fresh berries and a homemade crust – this tripe berry galette is impressive and super easy to make.
Sweet juicy berries are paired with fruit preserves as the filling in this berry galette.
Pick up blueberries, blackberries and raspberries on sale 3 for $5 at Safeway to make this easy galette for breakfast or dessert this week. Also the perfect holiday dessert for a smaller crowd, or when getting together with friends for brunch or a holiday gift exchaage.
Ingredients in Berry Galette
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 sticks very cold unsalted butter (12 tablespoons), cut into 1/2 inch pieces
- 1/4 cup ice water
- 1 egg + 1 teaspoon water for egg wash
- 1 teaspoon turbinado sugar
Filling
- 1/2 cup fruit preserves (I used apricot, any flavor works)
- 1 tablespoon sugar
- 1-pint blueberries
- 1-pint blackberries
- 1-pint raspberries
- 3 tablespoons corn starch
How to Make a Galette
Preheat the oven to 375° F.
Line a baking sheet with parchment paper.
In a food processor with a steel blade, combine the flour, salt, and sugar. Pulse briefly to combine.
Add the cold cubed butter and process for about 5 seconds until a coarse meal develops. Add the cold water and process for another 5 seconds or so until the dough ball forms.
Transfer the dough to a lightly floured surface and knead a few times, just until the dough comes together into a ball. Pat the dough into a disk. Sprinkle flour on the parchment paper and place the disk onto the floured parchment paper. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter, adding more flour as necessary to prevent the dough from sticking. Transfer the dough to the refrigerator while you prepare the filling.
In a medium saucepan, heat the fruit preserves until runny.
Place the fruit into a large bowl and coat with the preserves. Toss with 1 tablespoon sugar and the corn starch. Gently stir to coat the fruit.
Pour the fruit into the center of the galette crust.
Fold the edges of the dough up and over the edge of the filling, peating the edges when needed. The center should remain open.
Brush the edges of the galette dough with egg wash and sprinkle with turbinado sugar.
Bake for 55 minutes or until the crust is golden brown.
Allow the galette to cool for at least 10 minutes before slicing. Serve with ice cream or whipped cream.
Tripe Berry Galette
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 sticks very cold unsalted butter 12 tablespoons, cut into 1/2 inch pieces
- 1/4 cup ice water
- 1 egg + 1 teaspoon water for egg wash
- 1 teaspoon turbinado sugar
Filling:
- 1/2 cup fruit preserves I used apricot, any flavor works
- 1 tablespoon sugar
- 1- pint blueberries
- 1- pint blackberries
- 1- pint raspberries
- 3 tablespoons corn starch
Instructions
- Preheat the oven to 375° F.
- Line a baking sheet with parchment paper.
- In a food processor with a steel blade, combine the flour, salt, and sugar. Pulse briefly to combine.
- Add the cold cubed butter and process for about 5 seconds until a coarse meal develops. Add the cold water and process for another 5 seconds or so until the dough ball forms.
- Transfer the dough to a lightly floured surface and knead a few times, just until the dough comes together into a ball. Pat the dough into a disk. Sprinkle flour on the parchment paper and place the disk onto the floured parchment paper. Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter, adding more flour as necessary to prevent the dough from sticking. Transfer the dough to the refrigerator while you prepare the filling.
- In a medium saucepan, heat the fruit preserves until runny.
- Place the fruit into a large bowl and coat with the preserves. Toss with 1 tablespoon sugar and the corn starch. Gently stir to coat the fruit.
- Pour the fruit into the center of the galette crust.
- Fold the edges of the dough up and over the edge of the filling, peating the edges when needed. The center should remain open.
- Brush the edges of the galette dough with egg wash and sprinkle with turbinado sugar.
- Bake for 55 minutes or until the crust is golden brown.
- Allow the galette to cool for at least 10 minutes before slicing. Serve with ice cream or whipped cream.
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