Description

A rustic, golden-brown dessert featuring a mix of raspberries, blackberries, and blueberries on a tender almond flour crust. This forgiving recipe is perfect for summer entertaining and can be prepared ahead of time.

Ingredients

Scale

1 cup (226g) unsalted butter, cold and cubed
2 cups (250g) all-purpose flour
1 cup (100g) blanched almond flour
2 tablespoons (25g) granulated sugar (for crust)
1 teaspoon salt
4–6 tablespoons (60-90ml) ice water
4 cups (600g) mixed berries (raspberries, blackberries, blueberries)
1/2 cup (100g) granulated sugar (for filling)
2 tablespoons (30ml) lemon juice
1 teaspoon lemon zest
2 tablespoons (15g) cornstarch
1 teaspoon vanilla extract
1 egg beaten with 1 tablespoon water (for egg wash)
Coarse sugar (for sprinkling)

Instructions

In a food processor, pulse flour, almond flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
Drizzle in ice water one tablespoon at a time, pulsing after each addition until dough just starts to come together. Do not over-process.
Turn dough out onto plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, gently toss mixed berries with sugar, lemon juice, lemon zest, cornstarch, and vanilla extract until evenly coated.
Roll chilled dough into a 12-inch circle on a lightly floured surface and transfer to the prepared baking sheet.
Spread berry mixture in the center of the dough, leaving a 2-inch border. Fold edges of dough up and over the fruit, pleating as you go.
Brush exposed crust with egg wash and sprinkle with coarse sugar.
Bake for 40-45 minutes until crust is deep golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
Cool on a wire rack for at least 30 minutes before slicing to allow filling to set.

Notes

Keep all ingredients cold for a flaky crust. If using frozen berries, thaw and drain them thoroughly to prevent a soggy galette. The galette can be assembled up to 24 hours in advance and refrigerated before baking. For best texture, serve at room temperature or warm, not hot.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of gale
Calories: 380
Sugar: 28
Fat: 22
Saturated Fat: 11
Carbohydrates: 42
Fiber: 4
Protein: 6

Keywords: triple berry galette, almond crust, summer dessert, easy baking, rustic tart, gluten-free option, berry recipe