Description
A delicious raspberry and blackberry galette topped with lemon whipped cream, perfect for dessert lovers.
Ingredients
Scale
- 1 pre-made pie crust, quality from the store
- 1 1/2 cups (180g) fresh raspberries, plump and juicy
- 1 cup (120g) fresh blackberries, shiny and deep in color
- 3 tbsp (36g) white sugar, granulated
- 1 1/2 tsp (5g) cornstarch, fresh for best results
- 1/2 tsp lemon zest, from the yellow part of the lemon
- 1 egg, well beaten, at room temperature
- Turbinado sugar, for sprinkling, or raw sugar as an alternative
- 1 cup (240ml) heavy cream, ice-cold
- 3–4 tbsp (24-32g) powdered sugar, to taste
- 1 tsp lemon zest, from a fresh lemon
- 1 tsp fresh lemon juice, freshly squeezed
- Turbinado sugar, for topping
Instructions
- Preheat & Prepare Baking Sheet: Begin by heating your oven to 375 degrees F. Line your baking sheet with parchment paper to prevent sticking.
- Roll Out the Dough: Take your chilled pie crust and roll it out into a rough circle, about the thickness of a quarter. Do not worry too much about perfection as the rustic look adds charm.
- Arrange the Berries: Spread the mixed raspberries and blackberries in the center of the dough, leaving some space around the edges. Coat the berries with cornstarch to prevent sogginess.
- Fold the Edges: Gently fold the edges of the dough up and over the berries. Create a handmade look by not stressing about perfection.
- Brush & Sprinkle Toppings: Brush the edges of the dough with the beaten egg for a golden finish. Sprinkle some sugar on top for added sweetness and a nice crunch.
- Bake & Cool: Place the galette in the oven and bake for about 40 minutes, until the crust is golden and the juices are bubbling. Keep a close eye on it, especially near the end for perfect doneness.
- Whip Lemon Cream: While the galette cools, take your chilled heavy cream and whip it with the powdered sugar and lemon zest until stiff peaks form. Avoid over-whipping to keep it from turning grainy.
- Serve & Enjoy: Once cool, slice the galette and top it with the lemon cream. Enjoy immediately for the best texture.
Notes
- Storage Tips: Store leftovers in the refrigerator for up to 2 days.
- Expert Tips: Use fresh berries for the best flavor.
- Chill the heavy cream before whipping for optimal results.
- For whipped cream that holds its shape, chill your bowl and beaters before whipping.
- If using frozen berries, ensure to thaw them and drain any excess liquid to avoid a soggy filling.
- Reheating Instructions: To retain the best texture, it is not recommended to reheat. However, if desired, serve at room temperature.
- Serving Suggestions: Serve with scoops of vanilla ice cream.
- Pair with a glass of sweet dessert wine.
- Top with an extra dollop of lemon whipped cream.
- Recipe Variations: Substitute blueberries for blackberries for a different flavor.
- Add a pinch of cinnamon to the berry mixture.
- Use a gluten-free pie crust for a gluten-free option.
- Ingredient Notes: Select plump, juicy fresh raspberries and shiny blackberries for optimal sweetness.
- If fresh ingredients are unavailable, ensure to properly thaw and drain frozen berries before using.
- Quality indicators for ingredients include firmness and vibrant color for berries; check for no mushy spots on fresh fruits.
Nutrition
- Serving Size: 1 slice
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null