Recipe: Berry Galette with Lemony Whipped Mascarpone Cream

Courtesy of Carol Feist

Yield: 8-10 Servings

This free-form fruit tart requires no special pan and is beautiful in its rustic simplicity. Fresh summer fruit is partially encased in flaky dough and baked to crusty perfection. This versatile dessert is terrific with fresh plums, nectarines, apricots, apples, or pears, depending on the season. A slice of galette is perfect on its own.

If using apples add 2 teaspoons - up to a 1 tablespoon of cinnamon to the apples when adding the flour, lemon juice, sugar and salt. Before putting the Galette in the oven, drizzle the top with caramel. You may also add 1/2 to 3/4 cup of chopped walnuts on top of the caramel before baking. After the galette is done, drizzle more caramel on top before serving with whipped cream or ice cream.

INGREDIENTS

Berry Galette:

• 1 Pillsbury refrigerated pie crust
• 2 pints fresh berries (raspberries, blueberries, blackberries, strawberries)
• 1/4 cup unbleached all-purpose flour
• 2 teaspoons freshly squeezed lemon juice
• 2/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 large egg, beaten
• 1 tablespoon demerara sugar, sparkling sugar, or turbinado sugar

Lemony Whipped Mascarpone Cream:

• 1/4 cup heavy whipping cream, at room temperature
• 8 ounces mascarpone cheese, at room temperature1 tablespoon confectioners’ sugar, plus more if needed
• 1 teaspoon lemon zest
• Freshly squeezed lemon juice, to taste
• Kosher salt

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INSTRUCTIONS

Galette:

• Preheat the oven to 400°F and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Unroll Pillsbury pie crust on parchment paper.
• Prepare filling: To a medium bowl, add berries, flour, lemon juice, granulated sugar, and salt. Using a silicone spatula, gently toss fruit until evenly coated.
• Mound berries in center of chilled dough round, leaving a 1 1/2” border around the edges. Fold the remaining border of dough up and around the filling, pleating the dough as you go to make a neat, circular enclosure, and leaving the center open. Brush the top of the pleated dough with beaten egg and sprinkle with demerara sugar.
• Transfer the baking sheet to the oven and bake the galette until the crust is deep golden brown and fruit is bubbling, 30 to 35 minutes. Use a metal spatula to lift galette slightly and check underside of the crust, which should be a beautiful brown color.
• Transfer to a rack to cool for 15 minutes.

Cream:

• To a medium bowl, add cream and mascarpone.
• Using a spatula, carefully stir until mixture is smooth. Do not overwork, or the mascarpone will separate and become grainy.
• Add sugar and zest, stir gently to combine.
• Taste and adjust flavor with juice, salt and sugar

To serve: Cut into slices and serve warm with Lemony Whipped Mascarpone Cream.