Description
Mulberry Galette w Vanilla Sauce is a rustic fruit dessert featuring a flaky buttery crust filled with juicy mulberries, bright lemon flavor, and finished with a creamy homemade vanilla sauce. This easy seasonal galette delivers the comforting taste of a homemade berry tart with minimal effort.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 7 tablespoons cold butter, cubed
- 3 tablespoons ice water
- 3 1/2 cups mulberries, washed and picked through
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 3 tablespoons flour
- 1 tablespoon butter
- 1 egg, beaten with 2 teaspoons water (for egg wash)
- 2 egg yolks
- 3 tablespoons sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a mixing bowl, combine flour, salt, and sugar for the crust. Cut in cold butter until the mixture resembles coarse crumbs. Gradually drizzle in ice water and mix until dough forms. Shape into a disk, cover, and refrigerate for 20 minutes.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling by gently mixing mulberries, lemon juice, sugar, and flour in a bowl until evenly coated.
- Roll the chilled dough into a 13-inch round on a lightly floured surface and transfer to the prepared baking sheet.
- Spoon the mulberry mixture into the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges inward over the filling to form a rustic galette. Dot the fruit with butter and brush the crust lightly with egg wash.
- Bake for 25 to 30 minutes or until the crust turns golden brown and the filling becomes bubbly.
- Meanwhile, make the vanilla sauce by whisking egg yolks and sugar together until pale and creamy.
- Heat milk in a saucepan until steaming but not boiling. Slowly whisk a small amount into the egg mixture to temper it.
- Gradually whisk the tempered egg mixture back into the saucepan and cook over medium-low heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract and salt.
- Allow the galette to cool slightly before slicing. Serve warm with vanilla sauce drizzled over each portion.
Notes
- Keep butter cold for a flaky crust texture.
- Dry mulberries thoroughly before baking to prevent excess moisture.
- Do not overfill the galette to avoid soggy pastry.
- Frozen mulberries may be used after draining excess liquid.
- Store leftovers refrigerated for up to 3 days and reheat gently before serving.
- The vanilla sauce can be prepared ahead and reheated over low heat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Sugar: 25 g
- Sodium: 188 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 137 mg