One of my relaxing pastimes whilst in the Cape is browsing old issues of Victoria Magazine. Their luscious photography is inspiring and their recipes are often quite excellent. I was seduced by their recipe for Raspberry Galette and enthusiastically embarked on it.
The filling was delicious. The crust was not. Accordingly, I’ve adapted the recipe to incorporate Fine Cooking’s All Purpose Galette Dough recipe.
- 1/2 cup shelled unsalted pistachios (about 2 ounces)
- 1/4 cup sugar
- 1/4 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 6-3/4 oz (1-1/2 c) unbleached all-purpose flour
- 1/2 tsp granulated sugar
- 1/4 tsp kosher salt
- 4-1/2 oz (9 tbsp) cold unsalted butter, cut into 1/2-inch cubes
- 4 to 5 tbsp ice water
- 2 c fresh raspberries
- Process pistachios and sugar in food processor until the nuts are finely ground (about 1 minute). Add butter and pulse until mixture resembles coarse sand. Add egg and pulse until the dough forms a ball. Remove the mixture from the food processor and place in the fridge until ready to use. You will have enough for two tarts.
- In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 tbsp of the water, and pulse until the dough comes together. If too dry, add the remaining water a trickle at a time, and pulse until the dough just comes together.
- If using right away, form the dough into a ball, put it between two sheets of parchment paper, and then press it into an 6-inch round. Fold the parchment paper around the dough and refrigerate for at least 1 hour or up to 2 days before rolling out. Or freeze the ball of dough for up to 2 months, tightly wrapped in a double layer of plastic film or in a ziplock bag; thaw in the refrigerator overnight before rolling it out between two sheets of parchment paper.
- Position a rack in the center of the oven and pre-heat the oven to 375° convection or 400°F regular. Let the dough sit at room temperature until pliable (10 to 15 minutes).
- Roll the dough between two sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a large baking sheet; remove and discard the top sheet of parchment.
- In a small bowl, whisk the egg and 1 tsp milk.
- Leaving a 2-inch border, spread half of the frangipane mixture over the base of the crust. Evenly distribute the raspberries over the frangipane. Fold the edge of the dough up and over the filling. Brush the folded dough with the egg wash and sprinkle 2 tsp sugar all over the galette.
- Bake, rotating the baking sheet once halfway through, until the crust is golden brown (40 to 50 minutes). Let cool on a rack for 15 to 20 minutes.