Rustic Raspberry Galette
Happy (late) Mother’s Day to all of the moms out there! Really, you should be celebrated 365 days a year. Here’s to all of the hard-working, dedicated mothers out there; your love and selflessness truly make the world go ‘round.
I made this heart-shaped raspberry galette for my mother this year, and she loved it! There was none left over by the end of the day. I will definitely be making her another one soon. :)
Let’s get to baking!
Ingredients
For the Crust:
2 ½ cups all-purpose flour
1 tablespoon brown sugar
1/4 teaspoon salt
1 cup chilled, unsalted butter, cut into ½” cubes
4 tablespoons ice water
For the Raspberry Filling:
3 cups fresh or thawed frozen raspberries
½ cup white granulated sugar
1 teaspoon vanilla extract
½ teaspoon orange extract
Egg wash:
1 large egg
¼ cup milk
Instructions
For the crust:
Cut the chilled butter into ½” cubes.
In a food processor, combine flour, sugar, and salt. Add butter gradually and pulse after each addition.
Slowly pour ice water, one tablespoon at a time, into the food processor until moist clumps form.
Turn dough out onto a floured surface and gently work into a uniform dough. Wrap in plastic wrap and refrigerate for 2 hours or overnight until ready to use.
For the filling:
Preheat the oven to 350°F.
In a medium bowl, gently fold the raspberries in the sugar, vanilla, & orange extract until well-coated.
After chilling the pastry dough in the refrigerator, roll it out onto a floured surface into a 12” circle. (Don’t fret if it turns out to be more of an oval or if the edges are rough-- this is what gives the galette a beautiful “rustic” look!)
Spoon the raspberry filling evenly onto the center of the dough.
Fold the edges of the galette over.
In a small bowl, whisk the egg and milk together to create an egg wash for the crust. Brush the egg wash onto the edges of the galette. Sprinkle additional sugar on top before baking.
Bake at 350°F for 35 minutes until golden brown and bubbly. Cool on a wire rack and serve with whipped cream. Enjoy!
