Raspberry Galette with CarePantry Plain Flour

Prep time: 20 - 30min

Cook time: 30 - 40min

Serves: 3 - 4

Ingredients:

• 1 1/4 cups CarePantry Plain Flour

• 45g white sugar (4 tbsp)

• 115g unsalted butter, cold (1 cup)

• 70ml ice water (1/4 cup + 1 tbsp)

Filling:

• 56g almond flour (1/2 cup)

• 25g white sugar (2 tbsp)

• 30g unsalted butter (2 tbsp)

• 50g whole egg (1 large)

• 9ml vanilla extract (2 tsp)

Assembly:

• 370g fresh raspberries (3 cups) 

• 13g white sugar (1 tbsp)

• 43g whole egg (1 small) to brush over the top

• 52g raw sugar (4 tbsp) to sprinkle over the top
  

Method:

Pastry:

1. Preheat oven to 180℃ fan-forced/ 200℃ conventional, then line a baking tray with baking paper.  

2. In a bowl or food processor, mix flour, sugar, and butter till it resemble the size of breadcrumbs. 

3. Slowly stream in ice water and continue mixing till forming large clumps of dough. Gather dough together, wrap with cling wrap, and refrigerate for 30 minutes.

4. Place dough in between two baking paper, then roll to 0.3cm thick and approximately 30cm in diameter. 

Filling:

1. In the same mixer or food processor, mix all ingredients together till smooth. 

Assembly:

1. Spoon filling onto the centre of rolled out pastry, spread filling around, but leaving 3-4cm of dough edges empty to wrap over the filling later. 

2. Top filling with fresh raspberries, then fold the exposed edges towards the centre, enclosing some of the berries. 

3. Brush the edges with egg wash, then sprinkle the top with raw sugar.

4. Bake in the centre of the oven for 30-40 minutes till golden brown. 

5. Optionally serve with a dollop of ice cream, custard, or whipped cream.