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Rustic Mixed Berry Galette with Crunchy Almond Crust

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A quick and easy rustic galette featuring a flaky, crunchy almond crust and a jewel-toned mixed berry filling. Perfect for any occasion, this dessert balances tart and sweet flavors with a nutty, buttery crust.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1/4 cup (30g) slivered almonds, toasted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cut into cubes
  • 3–4 tablespoons ice water
  • 2 cups (300g) mixed berries (raspberries, blueberries, blackberries), fresh or frozen
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 1 egg, lightly beaten (for egg wash)
  • 1 tablespoon sliced almonds (for topping)
  • Turbinado sugar or coarse sugar (for sprinkling on crust)

Instructions

  1. Prepare the crust dough: In a food processor, pulse together all-purpose flour, almond flour, toasted slivered almonds, sugar, and salt until combined.
  2. Add chilled butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized bits.
  3. Slowly add ice water, one tablespoon at a time, pulsing until dough just starts to come together but isn’t sticky.
  4. Tip dough onto a floured surface and gently press into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  5. Make the berry filling: In a medium bowl, toss mixed berries with sugar, cornstarch, lemon zest, vanilla extract, and a pinch of salt. Let sit while dough chills.
  6. Roll out the dough: Place chilled dough between two sheets of parchment paper and roll into a roughly 12-inch circle about 1/8 inch thick.
  7. Transfer dough with parchment onto a baking sheet.
  8. Assemble the galette: Spoon berry filling into center of dough, leaving a 2-inch border.
  9. Fold dough edges up over berries, pleating to create a rustic rim.
  10. Brush crust with beaten egg, sprinkle with sliced almonds and turbinado sugar.
  11. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and berries are bubbly.
  12. If crust browns too fast, tent with foil halfway through baking.
  13. Cool and serve: Let galette cool on a wire rack for at least 20 minutes before serving warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold for a flaky crust. Don’t overwork the dough to avoid toughness. Use almond flour and toasted slivered almonds together for a crunchy texture. Frozen berries can be used without thawing but toss with sugar and cornstarch. Tent crust with foil if browning too fast. Let galette cool to allow filling to set. Egg wash gives a glossy, golden finish. For gluten-free, substitute all-purpose flour with gluten-free blend containing xanthan gum. For dairy-free, use chilled coconut oil instead of butter.

Nutrition

Keywords: rustic galette, mixed berry galette, almond crust, easy dessert, berry tart, homemade galette, crunchy crust, quick dessert

Find it online: https://juliamadeit.com/rustic-mixed-berry-galette-recipe-easy-homemade-with-crunchy-almond-crust/