Celebrate the vibrant combination of ripe juicy berries and tangy citrus in our Raspberry Orange Galette. It’s a versatile rustic treat that can be served with fresh whipped topping or a scoop of your favorite vanilla ice cream. But two of our favorite ways to enjoy this delightful dessert is after dinner with a tiny glass of Grand Mariner or for breakfast with a piping hot cappuccino.
Raspberry Orange Galette Recipe
INGREDIENTS
4 cups fresh raspberries
6 tbsp cornstarch
1 cup sugar (reduce by ¼ cup if you would enjoy a not-too-sweet tart for breakfast!)
8 dashes orange bitters
Zest of 2 mandarin oranges
4 tbsp mandarin orange juice
INSTRUCTIONS
- Lightly grease a cookie sheet with a bit of olive oil.
- Brush 9” pie crust with lemon olive oil on both sides. You can make your own, but store-
bought rolls of pie crust are perfectly fine. - Toss berries, sugar, and cornstarch together in a bowl until berries are evenly coated. Some sugar and cornstarch will remain loose in the bowl.
- Add bitters, zest, and juice, and stir until berries are moist and coated.
- Pile the fruit mixture in a mound in the middle of the crust. Compress the pile gently with both hands to reduce its volume a bit. Do not be afraid of the volume: the berries will cook down into a lovely jam at the end.
- Fold the crust up around the mound of berries to form a lip.
- Bake for 50 to 60 min at 325 degrees. Watch for overflow of juices, which is likely to
happen. I remove drippings with a spoon once or twice in the course of baking. - When ready, the crust will be golden. The fruit will have reduced into a delicious filling.
Garnish with fresh orange slices, whipped cream, and a leaf or two of fresh mint.
Recipe by Keith Recker / Styling by Anna Franklin / Photography by Star Laliberte
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