Ingredients

Equipment Needed

• •Pastry blender or your hands
• •Rolling pin
• •Rimmed baking sheet
• •Pastry brush
• •Fine-mesh strainer for jam

Instructions

1. 1

   Make the galette dough

   Place the flour, one tablespoon sugar, and salt in a large bowl. Whisk briefly to combine. Add the cold butter cubes and work them into the flour using your fingertips or a pastry blender. You want irregular pieces ranging from pea-sized to flat shards. This unevenness creates the flaky layers. Some butter should remain visible.

   Cold butter is everything. If your kitchen runs warm, freeze the cubes for ten minutes before starting.
2. 2

   Bring the dough together

   Drizzle four tablespoons of ice water over the flour mixture. Toss with a fork, then squeeze a handful. If it holds together, you have enough water. If it crumbles, add more water one tablespoon at a time. Turn the shaggy mass onto your work surface and press it into a disk about one inch thick. Do not knead. Wrap tightly and refrigerate for at least one hour or overnight.

3. 3

   Make the almond cream

   Beat the softened butter and one-third cup sugar together until pale and fluffy, about three minutes with a hand mixer or wooden spoon. Add the egg and beat until fully incorporated. The mixture may look curdled for a moment. Keep beating. Fold in the almond flour, one tablespoon regular flour, vanilla, and almond extract until smooth. Cover and refrigerate until the dough is ready.

4. 4

   Prepare the berries

   Gently toss the berries with one tablespoon sugar in a bowl. Let them sit while you roll the dough. The sugar draws out just enough juice to intensify the flavor without making the galette soggy. Handle the berries carefully. Broken fruit releases too much liquid.

5. 5

   Roll the dough

   On a lightly floured surface, roll the chilled dough into a rough circle about twelve inches across and one-eighth inch thick. It does not need to be perfect. Transfer to a parchment-lined baking sheet. If the dough feels warm or soft, slide the pan into the refrigerator for fifteen minutes before continuing.

   Rolling directly on parchment makes transfer simple. Roll, then slide the parchment onto your baking sheet.
6. 6

   Spread the almond cream

   Dollop the almond cream onto the center of the dough. Spread it gently into an even layer, leaving a three-inch border all around. The cream should be about one-quarter inch thick. This becomes the cushion for your berries, absorbing juice and adding richness to every bite.

7. 7

   Arrange the berries

   Scatter the sugared berries over the almond cream in a single layer. Do not pile them high or pack them tight. Leave small gaps where the cream peeks through. Mix the colors. Let the raspberries tumble against the blackberries. This is meant to look gathered, not arranged.

8. 8

   Fold the edges

   Lift the border of dough and fold it over the outer edge of the filling, pleating as you go. Each fold should overlap the last by about two inches. Press gently to seal. The center remains open, showing off the fruit. Work your way around the galette until the border is complete. Refrigerate for twenty minutes while you preheat the oven to 400°F.

9. 9

   Apply egg wash and sugar

   Brush the pleated crust with the egg wash, making sure it settles into the folds. Sprinkle turbinado sugar generously over the crust. Some will fall onto the fruit. This is fine. The coarse crystals create sparkle and crunch when baked.

10. 10

    Bake until golden

    Bake for forty-five to fifty minutes, rotating the pan halfway through. The galette is done when the crust is deeply golden, the almond cream has puffed slightly where it shows, and the berry juices bubble at the edges. Some juice will escape. This is the sign of a properly baked galette. Let it cool on the pan for at least twenty minutes.

    If the crust browns before the filling sets, tent loosely with foil for the remaining time.
11. 11

    Glaze and serve

    Warm the apricot jam with a splash of water and strain out any chunks. Brush this glaze lightly over the berries while the galette is still warm. It adds shine and seals in moisture. Serve warm or at room temperature. A galette waits gracefully for hours, which makes it perfect for a potluck or a holiday table.

Chef Tips

• •The best galette butter comes from cows that eat grass. It has a deeper yellow color and a flavor you cannot replicate with commodity butter. Seek it out.
• •If your berries lack intensity, a squeeze of lemon juice and a pinch more sugar will help. But truly ripe, in-season fruit needs nothing.
• •Blanched almond flour produces the smoothest frangipane. If you can only find almond meal with skins, the texture will be rustic but still delicious.
• •This galette travels well. Slide it onto a wooden board, cover loosely with a tea towel, and carry it to your neighbor's Fourth of July celebration.
• •In winter, use frozen berries that you put up in July. Spread them frozen over the almond cream and add five minutes to the baking time.

Advance Preparation

• •The galette dough can be made up to three days ahead and refrigerated, or frozen for two months. Thaw overnight in the refrigerator before rolling.
• •The almond cream holds for three days refrigerated. Bring to cool room temperature before spreading so it does not tear the dough.
• •The assembled galette can be refrigerated unbaked for up to four hours. Add five minutes to baking time if starting cold.
• •Baked galette keeps at room temperature, loosely covered, for two days. Rewarm in a 350°F oven for ten minutes to revive the crust.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g)