Raspberry Galette with vanilla ice cream

INGREDIENTS

• 1/2 cup + 2 tsp. flour (extra for rolling)
• 6 tsp. sugar
• 1/8 tsp. salt
• 2 tbsp. cold, diced salted butter
• 1/4 tsp. white vinegar
• 2-3 tbsp. cold water
• 6 oz. fresh raspberries
• Lemon zest (1 lemon)
• 1 tsp. lemon juice
• 1 beaten egg yolk
• Coarse sugar (topping)
• Apricot jam (glaze)
• Vanilla ice cream for serving

INSTRUCTIONS

1. Mix 1/2 cup flour, 2 tsp. sugar, salt. Blend in diced butter until pea-sized.
2. Stir vinegar with 2 tbsp. water. Add to dough, mixing until shaggy. Add more water if dry.
3. Form dough into a disk; chill 30 mins.
4. Preheat oven to 375°F. Prep pan with parchment.
5. Toss raspberries with 2 tsp. flour, 4 tsp. sugar, lemon zest, and juice.
6. Roll dough into an 8-inch circle on floured surface; transfer to pan.
7. Add berries in the center, leaving a 2-inch border. Fold edges over berries.
8. Brush crust with egg, sprinkle with sugar.
9. Bake 35-40 mins until golden.
10. Cool, then glaze berries with warmed jam.
11. Serve with vanilla ice cream.

TIPS

• Ensure butter is cold for a flakier crust.
• Chill the dough to make rolling easier.
• Don’t overwork the dough; it leads to a tough crust.
• Letting the galette cool helps it set and makes slicing neater.
• Vanilla ice cream complements the galette’s tartness.