Mixed Berry Galette (with Foolproof Pastry)

Name: Mixed Berry Galette (with Foolproof Pastry)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Cuisine: American
Ingredients: 1 ¼ cup All-Purpose Flour (1 1/4 cups (160 g) all-purpose flour); 4 tbsp Granulated Sugar (1 tablespoon (14 g) sugar + 2 tablespoons (28 g) sugar + 1 to 2 tablespoons sugar, turbinado is nice — up to 2); ¼ tsp Table Salt (1/4 teaspoon table or kosher salt + pinch salt); ¼ cup Water (1/4 cup + 1 tablespoon (71 g) ice water); ½ cup Almond Flour (1/2 cup (60 g) almond flour); 4 tbsp Butter (2 tablespoons (28 g) butter at room temperature + 2 tablespoons melted butter); 1 piece Egg (1 egg (small if possible)); 2 tsp Vanilla (2 teaspoons vanilla, rum, brandy or bourbon); 1 lb Berry (1 lb. berries (about 3 cups) — I like to use a mix of blackberries, raspberries, and blueberries); 0 pieces Vanilla Ice Cream (vanilla ice cream or homemade whipped cream for serving, see notes above for making whipped cream from scratch)

Mixed Berry Galette (with Foolproof Pastry) - Dessert (American)

65 minAmerican

Servings8

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Vegetarian
Pescatarian

Ingredients

For 8 servings

All-Purpose Flour1 ¼ cup · 1 1/4 cups (160 g) all-purpose flour
Granulated Sugar4 tbsp · 1 tablespoon (14 g) sugar + 2 tablespoons (28 g) sugar + 1 to 2 tablespoons sugar, turbinado is nice — up to 2
Table Salt¼ tsp · 1/4 teaspoon table or kosher salt + pinch salt
Water¼ cup · 1/4 cup + 1 tablespoon (71 g) ice water
Almond Flour½ cup · 1/2 cup (60 g) almond flour
Butter4 tbsp · 2 tablespoons (28 g) butter at room temperature + 2 tablespoons melted butter
Egg1 piece · 1 egg (small if possible)
Vanilla2 tsp · 2 teaspoons vanilla, rum, brandy or bourbon
Berry1 lb · 1 lb. berries (about 3 cups) — I like to use a mix of blackberries, raspberries, and blueberries
Vanilla Ice Cream0 pieces · vanilla ice cream or homemade whipped cream for serving, see notes above for making whipped cream from scratch

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Steps

1Preheat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched.
2Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk. Use your hands to pack and pat the disk together. Transfer to fridge.
3Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth. Set aside
4On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. Spoon the frangipane into the center leaving a 1- to 2-inch border. Spread the berries evenly over the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed berries. Sprinkle the sugar evenly over the top. If time permits, refrigerate the galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes.
5Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.