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Apple Raspberry Galette with Butter Crust

Serves 6.


    Apple Raspberry Galette with Butter Crust

    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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