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Rustic Mixed Berry Galette Recipe with Easy Crunchy Almond Crust

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A rustic mixed berry galette featuring a crunchy almond crust that combines nutty richness with juicy, sweet-tart berries. This easy-to-make dessert is perfect for casual gatherings and impresses without stress.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour (can swap with almond flour for gluten-free)
  • ½ cup (50g) finely ground almonds (almond meal)
  • ¼ cup (30g) sliced almonds (for extra crunch)
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cut into cubes
  • 3–4 tablespoons ice water
  • 3 cups (450g) mixed berries (blueberries, raspberries, blackberries, strawberries; fresh or frozen)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons sliced almonds (to sprinkle on top)
  • Optional: coarse sugar for sprinkling

Instructions

  1. In a large mixing bowl or food processor, combine 1 ¼ cups all-purpose flour, ½ cup ground almonds, ¼ cup sliced almonds, ⅓ cup granulated sugar, and ½ teaspoon salt. Add cold, cubed butter and pulse/process until mixture resembles coarse crumbs with pea-sized butter bits. If mixing by hand, use a pastry cutter or two knives to cut butter into dry ingredients (about 5 minutes).
  2. Gradually add 3 to 4 tablespoons ice water, mixing gently until dough just comes together. It should hold when pressed but not be sticky. Form dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. In a separate bowl, gently toss 3 cups mixed berries with ¼ cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon zest, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract. Set aside to macerate while dough chills.
  4. On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛-inch thick. Transfer dough to a parchment-lined baking sheet. Patch any cracks gently.
  5. Spoon berry mixture onto center of dough, leaving a 2-inch border. Fold edges of dough over berries, pleating gently to create a circular enclosure but leaving center exposed. Brush crust edges with beaten egg. Sprinkle top edges with 2 tablespoons sliced almonds and optional coarse sugar.
  6. Bake galette in preheated 375°F (190°C) oven for 40-45 minutes until crust is golden and crisp and filling is bubbly and thickened. Check at 35 minutes and tent with foil if crust browns too fast.
  7. Let galette cool on baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter and ice water cold for a flaky crust. Do not overwork dough to avoid toughness. Use cornstarch to thicken filling and prevent soggy crust. Chilling dough overnight improves texture and rolling ease. If crust browns too quickly, tent with foil. Frozen berries should be thawed and drained to reduce excess moisture. Sliced almonds can be substituted with toasted pecans or walnuts if allergic.

Nutrition

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

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