Raspberry Galette

By Tasty · 90 min

Ingredients

Instructions

1. Whisk the flour, sugar and salt in a medium bowl. Add the cold butter and rub it in until the mixture looks like coarse crumbs with pea-sized pieces, 2 to 3 minutes.
2. Stir the vinegar into 2 tablespoons of the ice-cold water. Drizzle over the flour and mix with a fork until the dough holds together when pinched; add the remaining tablespoon of water a teaspoon at a time only if it is too dry.
3. Press the dough into a flat disk about 1 inch thick, wrap it and chill until firm and cold, at least 30 minutes or up to 2 days.
4. Heat the oven to 190°C (375°F) with the rack in the middle. Line a large rimmed baking sheet with parchment.
5. Toss the raspberries with the flour, sugar and lemon zest until coated. Add the lemon juice and toss again. Set aside.
6. Roll the chilled dough on a lightly floured surface into a round about 10 inches wide and 1/8 inch thick. Move it to the baking sheet.
7. Pile the filling in the centre, leaving a 2-inch border. Fold the edge of the dough up over the filling, pleating every 2 to 3 inches, leaving the centre open.
8. Mix the egg yolk and water, brush over the folded edges, and sprinkle with coarse sugar.
9. Bake 35 to 40 minutes, turning the sheet halfway, until the crust is deep golden and the filling is bubbling and jammy.
10. Immediately brush the crust and the filling edges with warmed, strained apricot jam. Cool on the sheet for 10 to 15 minutes.
11. Serve warm with vanilla ice cream.

Summarized from Tasty's video. Watch it for the details.

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