Recipes › Mulberry › Fresh Mulberry Galette
Fresh Mulberry Galette
A rustic free-form tart that lets ripe mulberries shine with minimal fuss. The buttery pastry folds up around a juicy berry filling perfumed with lemon and a touch of vanilla. Best eaten warm with a scoop of vanilla ice cream.
Mulberry is in season now. More mulberry recipes, or see what to sow this month where you are.
Ingredients
- 1¼ cups all-purpose flour
- 8 tbsp cold unsalted butter, cubed
- 1 egg yolk
- 3 tbsp ice water
- ¼ tsp salt
- 2½ cups fresh mulberries, rinsed and gently dried
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for sprinkling (optional)
Contains: cereals gluten, eggs, milk.
Method
- Make the pastry: combine flour and salt in a bowl. Add cold butter and rub in with fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining. Mix egg yolk with 2 tbsp ice water and drizzle over. Stir until dough just comes together, adding the final tablespoon of water if needed. Shape into a disk, wrap, and refrigerate for 30 minutes.About 10 min
- Preheat oven to 400°F. Line a baking sheet with parchment paper.About 10 min
- Toss mulberries with sugar, cornstarch, lemon zest, and vanilla in a bowl. Let stand 5 minutes.About 5 min
- Roll pastry out on a lightly floured surface to a rough 12-inch circle. Transfer to the prepared baking sheet.About 5 min
- Spoon mulberry mixture onto the center of the pastry, leaving a 2-inch border. Fold the edges up over the filling, pleating as you go. Brush pastry with beaten egg and sprinkle with coarse sugar.About 3 min
- Bake for 35 minutes until pastry is deep golden and filling is bubbling. Cool on the pan for 15 minutes before slicing and serving.About 35 min
Tips
- Mulberries are very juicy — don't skip the cornstarch or the filling will be too runny.
- Refrigerating the shaped galette for 10 minutes before baking helps the pastry hold its shape.
- Red and white mulberries both work; black mulberries are the richest in flavor.
Ring the changes
- Mix half the mulberries with sliced peaches for a summer stone-fruit galette.
- Swap lemon zest for orange zest and add a pinch of cinnamon.
Keeping it
Store covered at room temperature for 1 day or refrigerate for up to 3 days. Re-warm at 325°F for 10 minutes.
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