Aprile's Kitchen

A raspberry almond galette combines the sweet-tart flavor of fresh raspberries with the rich, nutty taste of almonds. This rustic tart is easy to prepare and makes a stunning dessert for any occasion.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water (more if needed)

For the filling:

• 2 cups fresh raspberries (or frozen raspberries, thawed)
• 1/4 cup granulated sugar (adjust based on sweetness of raspberries)
• 1 tablespoon tapioca flour (to thicken)
• 1 teaspoon vanilla extract
• 1 tablespoon almond extract
• 1/4 cup almond meal (or finely ground almonds)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)
• Optional: sliced almonds for topping and additional sugar for sprinkling

Instructions
1. In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. In a large bowl, gently toss the raspberries with granulated sugar, tapioca flour, vanilla extract, almond extract, and almond meal until well combined. Set aside to allow the flavors to meld.
5. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Spoon the raspberry filling into the center of the rolled-out dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the raspberries, pleating as you go to create a rustic look.
8. In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust and sprinkle sliced almonds and sugar on top, if desired.
9. Bake the galette for 25-35 minutes, or until the raspberries are bubbly and the crust is golden brown.
10. Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.