Raspberry and Blackberry Galette with Lemon Whipped Cream
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Author Pam
Ingredients
Raspberry and Blackberry Galette:
1pre-made pie crust
1 ½cupsfresh raspberries
1cupfresh blackberries
3tbspwhite sugar
1½tspcornstarch
½tsplemon zest
1egg, well beaten
Turbinado sugar
Lemon Whipped Cream:
1cupheavy cream, ice-cold
3-4tbsppowdered sugar, to taste
1tsplemon zest
1tspfresh lemon juice
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Unroll a pre-made pie crust and place it on the prepared baking sheet.
Pour the raspberries and blackberries into a bowl and sprinkle the white sugar, corn starch, and lemon zest on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.
Pour the berries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the berries. Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar. Bake in the oven for 35-40 minutes, or until golden brown.
Make the lemon whipped cream while the galette is baking by combining the ice-cold heavy cream, powdered sugar, lemon zest, and lemon juice together in a bowl.
Using a beater, mix on high until the whipping cream is thick and fluffy. Refrigerate until needed.
Remove the galette from the oven and let cool for 10-15 minutes before slicing. Serve with lemon whipped cream. Enjoy.