Desert Recipes · Uncategorized

Raspberry Pecan Galette

I made a raspberry & a blueberry galette today. They were really good. We were split right down the middle. Two of us loved the raspberry more and two of us liked the blueberry the best. I will post the blueberry recipe soon!
Tip: I rolled dough out on a silicone cooking mat, it helped a lot. I didn’t have to lift the galette to transfer to a cookie sheet. Instead, I picked up the entire mat and placed it on the cookie sheet to bake.
Recipe for Raspberry Galette
1 1/4 c. all purpose flour
1/4 tsp salt (optional. I omit it)
1/2 c. butter, chilled & diced
1/4 c. ice water

Beat with a mixer until it forms into dough.

I mix all ingredients with my kitchen aide mixer and chill for an hour before using it. It makes it easier to roll. 
Roll dough out and place about 5 tbs corn starch in center and sprinkle 5 tbs sugar on the center of dough.
in a bowl, mix well:
2 c. fresh raspberries
1/3 c. sugar
7 tbs corn starch
Pour into the center of the dough leaving about 2 inches around the edge of the crust clear.
Fold edges of crust up leaving center open.
Beat an egg in a small bowl and brush egg onto edges of the crust. Sprinkle 1 tbs corn starch & 1 tbs sugar over the top of the berries. 
I also sprinkled a tiny bit of kosher salt & Pecans on just the edges of the dough.
Bake at 350 degrees for 30-35 minutes.

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