Hibiscus Raspberry Galette
This simple raspberry galette recipe is the perfect dessert for Easter Sunday. A galette is an easy French free-form tart, with crisp, all-butter pastry encasing jammy baked raspberries and a melting almond layer. It’s as easy to make as a fruit pie and just as good, if not more delicious!
Prep Time 1 hour hr 15 minutes mins
Cook Time 45 minutes mins
Course Dessert
Cuisine French
For the pastry
- 225g plain flour
- 1 tbsp sugar
- ¾ tsp salt
- 112g cold unsalted butter, cubed
- 5 ½ tbsp ice cold water
- 1 egg beaten (for brushing the crust)
- 1 tbsp demerara sugar (for sprinkling on the crust)
For the almond layer
- 1 tbsp amaretti cookies, crushed
- 2 tbsp flour
- 1 tbsp sugar
- 1 tbsp ground almonds
For the raspberry filling
- 600g ripe raspberries, washed
- 174g sugar
- 2 tbsp flour
- Zest of 1 small orange
- ½ tsp salt
For the hibiscus glaze
- Raspberries, washed and chopped
- 108g sugar
- 14g dried hibiscus flowers
Method for the almond powder:
Method for the raspberry filling:
Method for assembling the galette:
Preheat the oven to 400°F/204°C/gas mark 6 and place parchment paper on a baking sheet
Take the cooled dough out of the refrigerator and form the dough into a circle. Lightly flour the work surface and roll the dough out to ⅛ inch thick, about 12”. Fix any cracks by pinching them along the way Carefully transfer the dough by wrapping it around the rolling pin onto the prepared baking sheet. Create a 10-inch circle by sprinkling the almond powder in the centre of the dough leaving a 2” border of plain dough
Top the almond powder with the raspberry filling also leaving a 2” border of dough.
Take the border dough and fold it over the raspberries to create the galette crust.
If the dough is too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven and this step will help the dough keep its shape.
Brush the edges of the crust with beaten egg and sprinkle the edges with demerara sugar(optional).
Bake for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer for about 5 mins. It should be the consistency of syrup or warm jam. Strain into a bowl. Brush the glaze over the raspberries. Let it cool for 15 minutes and serve while warm with a scoop of vanilla ice cream or whipped cream
Keyword dessert, easter, baking, Gallette, hibiscus