Can I make Raspberry Galette with frozen raspberries?

Yes. Frozen raspberries are an excellent substitute for fresh berries in a Raspberry Galette . Use them straight from the freezer without thawing to reduce excess moisture. You may need to add a few extra minutes to the baking time to ensure the filling is fully cooked and bubbly.

How do I keep the Raspberry Galette crust from becoming soggy?

To prevent a soggy crust, toss the raspberries with cornstarch before assembling the galette. Chilling the dough before baking and avoiding an overfilled center also helps maintain a crisp, flaky pastry. Baking until the crust is deeply golden ensures the bottom cooks through properly.

Can I prepare Raspberry Galette ahead of time?

Absolutely. The pastry dough can be made up to two days in advance and refrigerated, or frozen for up to three months. You can also assemble the Raspberry Galette and refrigerate it for several hours before baking. Leftover baked galette keeps well in the refrigerator for up to three days.

Easy Raspberry Galette Recipe

Description

This Raspberry Galette is an easy rustic dessert featuring a flaky, buttery pastry wrapped around a sweet-tart raspberry filling. Simpler than a traditional pie, it’s perfect for summer gatherings, holidays, or anytime you want an elegant homemade dessert with minimal effort.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup cold water
3 cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 tablespoon milk or half-and-half
1 tablespoon coarse sugar (or granulated sugar) for sprinkling

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Instructions

Combine the flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add the cold water until the dough just comes together. Avoid overmixing.
Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Gently toss the raspberries with the sugar and cornstarch until evenly coated.
Roll the chilled dough into a rough 13-inch circle and transfer it to the prepared baking sheet.
Spoon the raspberry filling into the center, leaving about a 2-inch border around the edges.
Fold the edges of the dough over the filling, overlapping naturally to create a rustic shape.
Brush the exposed pastry with milk or half-and-half and sprinkle with coarse sugar.
Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool for 15 to 20 minutes before slicing and serving.

Notes

Keep the butter and water very cold for the flakiest crust.
Do not thaw frozen raspberries before using.
Chill the assembled galette for 10 to 15 minutes before baking if the dough becomes soft.
Allow the galette to cool before slicing so the filling can set.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven to restore the crisp texture.
The pastry dough can be frozen for up to 3 months.

Prep Time: 50 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 289 kcal
Sugar: 9 g
Sodium: 318 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 41 mg