A galette is a rustic, free-form tart, usually filled with fruit. The result is a juicy pastry that begs for a sprinkle of powdered sugar or ice cream.
Ingredients
1 lemon
3 cups (750 ml) blueberries, divided
1 cup (250 ml) raspberries, divided
1/4 cup (60 ml) granulated sugar
1 tbsp (15 ml) all-purpose flour
1/8 tsp (.5 ml) ground cinnamon
1 refrigerated pie crust (from 15-ounce/450 g package), softened as directed on package
powdered sugar
Directions
Preheat oven to 375°F (190°C). Zest lemon using Microplane Grater to measure 1 tablespoon zest; set aside. Juice lemon using Juicer to measure 2 teaspoons juice. Combine lemon juice, 1 cup of the blueberries, 1/2 cup of the raspberries, granulated sugar, flour and cinnamon in Classic Batter Bowl; toss gently to coat using Small Mix 'N Scraper®.
Gently unroll pie crust onto center of Small Round Stone. Spoon berry mixture evenly over crust to within 1 1/2 inches of edge of crust. Fold outer edge of crust up over filling, overlapping every 2 inches to form an even border.
Bake 35-37 minutes or until filling is bubbly in center and crust is golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with remaining berries; cool 30 minutes. Sprinkle with powdered sugar using Flour & Sugar Shaker. Garnish with reserved lemon zest. Cut into wedges using Slice 'N Serve®.
