Mixed Berry Galette

 This berry galette loaded with ripe summer strawberries, blueberries and cherries is a quintessential summer dessert. A rustic fruit tart, you can substitute other fruits like raspberries or blackberries with a scoop of vanilla ice cream for a red, white and blue dessert that’s perfect for 4th of July.

A galette is a rustic, free-form fruit tart– a.k.a. a crostata. It can be made with most any type of fruit, from apples and pears to strawberry and rhubarb.

This berry galette is one of my favorites because you can use one berry or a mixture of several types.

If you want a dessert perfect for patriotic red, white, and blue-themed holidays, I recommend using a combo of 2-3 of these: strawberries, blackberries, blueberries, raspberries, or cherries.

Why we love a berry galette:

• You can use any mix of berries and it can be fresh or frozen fruit.
• Make your own pastry, or use a store-bought crust.
• It’s a quick and easy summer dessert.
• It’s like a free-form pie, so there’s no fussy decorating or lattice work.
• The secret must-have ingredient for making perfect pies, tarts and berry galette.

Instant ClearJel – the best thickener for fruit fillings:

When making galettes, crostatas, fruit tarts and pies, one thing to watch for are leaks – fruit juices escaping from the confines of the fruit and oozing through (or over) the crust; flooding the baking sheet. Aside from the inherent mess it makes, you want to keep those juices (and flavors) in the dessert.

I’ve tried thickeners like cornstarch,  arrowroot and tapioca to varying degrees of success, and always with a bit of frustration.

• Cornstarch has to be mixed with a cold liquid before being mixed with simmering fruit to thicken it.
• Tapioca needs to be blended from pearls to a fine powder; it can be blended with the fruit, but it has to sit for 10 minutes to absorb before baking.
• Flour can be an effective thickener, but NOT for fruit fillings.

Instant ClearJel is a modified food starch, with unique properties…

• No need to mix it with liquid before being added to bubbling fruit to thicken.  
• No more cloudy fruit filling the fruity goo remains clear like juice, just thicker.
• Add it to uncooked fruit with stellar results.
• If you’re freezing pies (either before or after baking) Instant ClearJel will prevent the fruit from leaking like the Kilauea lava streams.

Step-by-step instructions:

1. Roll out the pastry dough into an 11″ circle and transfer to a parchment-lined baking sheet.

2. Rinse the berries and transfer them to a medium bowl. If you use strawberries, remove the stems and cut them into pieces commensurate with the other fruit. Add the lemon juice and toss to combine.

3. In a small bowl, combine the sugar and Instant ClearJel. Whisk to combine.

4. Add the sugar mixture to the berries.

5. Carefully fold the sugar and food starch into the berries until they’re well coated.

6. Pile the berry mixture into the center of the galette crust.

7. Fold over the fruit to hold it in the galette, with the fruit peaking out of the top. Brush the crust with half and half. If using sparkling or coarse sugar, sprinkle it over the fruit and crust. Bake at 450° F for 20-22 minutes.

8. Bake until the crust is golden brown. Let the berry galette cool for a few minutes before slicing. Serve warm.

Variations:

• Use one type of berry for the galette instead of multiple.
• Swap another liquid for the lemon juice, such as Cointreau, Kirsch or brandy.
• If you don’t have half and half, use whole milk or a simple egg wash brushed over the pie crust to help it brown and become golden.

FAQs

Let the berry galette rest a bit before serving it warm – preferably with a scoop of vanilla ice cream — you know, as a  red, white and blue recipe homage to America’s birthday.

More fruit galettes and tarts:

• Strawberry Rhubarb Galette
• Apricot Tart
• Make Ahead Apple Frangipane Tart
• Key Lime Mousse Tart