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Apple Raspberry Galette with Butter Crust

Serves 6.


    Enjoy this red and white holiday galette, including whole wheat crust, as an elegant plated dessert or teatime treat. Grass-fed butter is used as an omega-3-rich alternative to conventional (grain-fed) butter in the pastry.


    Baking tip: Working with pastry

    When making pastry, place an ice cube in the water to keep it as cold as possible, and add 1 Tbsp (15 mL) water to dough at a time. For ease of rolling, use a well-floured surface or two sheets of parchment paper, rolling from the centre out, rotating a quarter turn per roll; this will ensure a uniform circle and thickness.

    Use pears and cranberries in place of apples and raspberries.


    Apple Raspberry Galette with Butter Crust


    • 1 1/2 cups (350 mL) whole wheat pastry flour or gluten-free all-purpose flour (with xanthan gum)
    • 1 tsp (5 mL) evaporated cane sugar, plus more to garnish
    • 1/4 tsp (1 mL) salt
    • 3/4 cup (180 mL) unsalted grass-fed butter, cubed and very cold
    • 1/4 cup (60 mL) ice water, as needed
    • 1 egg, whisked, optional
    • 1 1/2 cups (350 mL) peeled, cored, and cubed apple
    • 2 cups (500 mL) fresh or frozen, undefrosted raspberries
    • 2 Tbsp (30 mL) evaporated cane sugar
    • 1/4 tsp (1 mL) ground cardamom or cinnamon, plus more to garnish


    Per serving:

    • calories355
    • protein5g
    • fat24g
      • saturated fat15g
      • trans fat0g
    • carbohydrates34g
      • sugars8g
      • fibre7g
    • sodium103mg



    For pastry, in food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until only pea-sized pieces of butter remain. Working 1 Tbsp (15 mL) at a time, add ice water, pulsing after each addition, until dough holds together between your fingers. Dump onto piece of parchment paper and form into 2 in (5 cm) high disc; wrap and chill for at least 1 hour, until cold.


    On lightly floured surface or between 2 sheets of parchment paper, roll dough into a rough circle 1/4 in (0.6 cm) high. Place on large parchment-lined baking sheet and chill until ready to assemble. Preheat oven to 425 F (220 C).


    For filling, in large bowl, toss all filling ingredients together until combined. Mound into centre of rolled pastry, leaving 3 to 4 in (7.5 to 10 cm) gap around the outside. Fold pastry edges up around filling (it should look very rustic). Brush with egg wash for a shiny coating, if you wish. Lightly dust with cane sugar and some cardamom or cinnamon.


    Bake for 5 minutes. Lower heat to 375 F (190 C) and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.


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    This recipe is part of the Next-Level Holiday Baking collection.



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    Going Pro

    Going Pro

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