Galettes are one of the simplest summer fruit desserts to make, and they are very forgiving as well. If your pleated crust doesn’t look perfect, no worries—it will still taste delicious! This rustic free-form tart takes well to endless variations, depending on the season. At the height of summer, fill it with blackberries, as we do here, or try other ripe berries from your farmers’ market.
Blackberry Lemon Galette
- 3 Tbs. all-purpose flour, plus more for dusting
- 2 batches basic pie dough
- 6 cups (1 1/2 lb./750 g) blackberries
- 2/3 cup (5 oz./155 g) granulated sugar
- Grated zest and juice of 1 lemon
- 1 egg, lightly beaten
- Turbinado sugar for sprinkling
- Vanilla ice cream for serving
1. Preheat an oven to 400°F (200°C). Line a cookie sheet with parchment paper.
2. On a floured surface, roll out the pie dough into a 12-inch (30-cm) round. Brush off the excess flour. Transfer the dough to the prepared cookie sheet.
3. In a large bowl, toss together the blackberries, granulated sugar, lemon zest and juice, and flour.
4. Arrange the blackberry filling in the center of the dough, mounding the fruit slightly and leaving a 2-inch (5-cm) border uncovered. Gently fold the edges of the dough over the blackberries, forming loose pleats. Brush the dough with the beaten egg. Lightly sprinkle the entire galette with turbinado sugar. Freeze for 15 minutes.
5. Bake until the crust is golden and the blackberries are bubbling, about 1 hour. Transfer the cookie sheet to a wire rack and let the galette cool completely, about 1 hour. Cut the galette into slices and serve with vanilla ice cream. Serves 8.
Williams Sonoma Test Kitchen