Blueberry-Raspberry Galette
User Reviews
0.0
0 reviews
Unrated
-
Servings
8 people
-
Calories
438 kcal
-
Course
Dessert
Blueberry-Raspberry Galette
Report
Fresh, local berries, lemon zest, and a perfectly flaky crust make this rustic tart the best (and easiest) dessert of the season. I like lots of pastry in a serving, so I choose to make two smaller tarts instead of one big one. Plus, a smaller tart cooks faster.
Share:
Ingredients
- 1 package puff pastry thawed, or pastry for a single-crust pie
- 1/3 cup sugar
- 2 Tablespoons cornstarch
- 3 cups fresh blueberries
- 1 cup fresh raspberries
- 1 Tablespoon lemon juice
- 1 Zest of 1 lemon
- 1/4 teaspoon salt
- 1 Tablespoon butter cut into bits
- 1 egg lightly beaten
- coarse sugar for sprinkling
Instructions
- Put oven rack in the middle position and preheat to 400°F. Line a large baking sheet with parchment paper, foil, or a silpat mat.
- Divide pastry into two pieces. Roll puff pastry into two circles, about 8-inches each. Place on baking tray (it's okay if they are touching) and place tray in the fridge to chill the crust while the oven preheats.
- In a small bowl, stir together the sugar and cornstarch and get rid of any lumps. In a large bowl, stir together the berries, sugar-cornstarch mixture, lemon zest and salt. Juice lemon over the mixture and stir to combine.
- Once oven has preheated, remove puff pastry from the fridge and divide the filling between the two crusts. Mound the blueberries into the middle of the dough, leaving an inch or two around the edge. Fold the edges over the filling, just enough to keep the berries from sliding out. It should overlap and will look rustic, don't worry about evenness or neatness.
- Brush the pastry with egg and sprinkle with sugar. Dot the fruit with the butter cubes. Bake two galettes until golden, 25-30 minutes. If the middle of the galette puffs up in the oven, just pierce it with a fork.
- Remove tarts from the oven and cool for a few minutes before sliding out onto a cutting board or serving plate to cut and serve.
- Serve warm, preferably with whipped cream sweetened with vanilla sugar.
Notes
- If you want to leave the raspberries out of the tart, just swap them in for blueberries. No need to adjust any other ingredients.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Cholesterol
24mg
(8%)
Sodium
247mg
(10%)
Potassium
110mg
(3%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
105IU
(2%)
Vitamin C
11mg
(12%)
Calcium
16mg
(2%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 24mg | 8% |
| Sodium | 247mg | 10% |
| Potassium | 110mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 16mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Ridiculously Easy Glazed Plum Galette (Galette de Prunes Glacée Ridiculement Facile)
French
0.0
(0 reviews)
