If you’re looking for an effortless yet impressive dessert, this easy mixed berry galette is perfect! With a flaky, golden crust and a juicy berry filling, this rustic tart is a crowd-pleaser. Plus, it’s easier to make than pie—no special skills required! It’s perfect when you want to enjoy something beautiful and perfect for berry season!
What you need to make this easy mixed berry galette + substitutions:
- All-purpose flour– I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do for this mixed berry galette.
- Granulated Sugar– Sugar adds sweetness to both the crust and filling adding a caramelized finish. Other options are white sugar, cane sugar, or whatever you prefer. I haven’t tested coconut sugar.
- Sea salt– We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off. We get the big big bag!
- Unsalted butter– The butter creates a rich, flaky crust by layering pockets of fat within the dough, resulting in a tender and crisp texture. You can use salted as well, but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio the same for this easy mixed berry galette.
- Ice water– Ice water helps bring the dough together while keeping the butter cold, ensuring a flaky and tender crust.
- Mixed berries– Mixed berries provide a juicy, sweet-tart filling that bursts with fresh, vibrant flavor. You can use fresh or frozen.
- Lemon zest– The lemon really brings out the brightness of the fruit and it’s delicious. But the zest is key, that’s what really elevates the flavor in my opinion.
- Egg– Use a beaten egg for the egg wash.
If you love these, you may also love:
- The Best Blueberry Crisp
- The Easiest Apple Cobbler
- Fluffy Lemon Poppyseed Cookies with Cream Cheese Frosting
Alright, let’s get to making the recipe! Enjoy friends!
Easy Mixed Berry Galette
If you're looking for an effortless yet impressive dessert, this easy mixed berry galette is perfect! With a flaky, golden crust and a juicy berry filling, this rustic tart is a crowd-pleaser. Plus, it's easier to make than pie—no special skills required! It's perfect when you want to enjoy something beautiful and perfect for berry season!
Servings: 6 people
Ingredients
For the Crust:
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp sea salt
- 2 tbsp ice water
For the Filling:
- 12 oz mixed berries fresh or frozen
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp lemon zest
For Topping:
- 1 egg beaten
- 1-2 tbsp granulated sugar
- 1 tbsp butter
- vanilla ice cream for serving
Instructions
To Make the Crust:
- In a food processor, add butter, flour, sugar and sea salt. Pulse until you get a crumbly consistency.
- Add in about ⅓ cup ice cold water and let it blend. Then if needed, add 1 tbsp of water at a time until the dough forms into a ball. Be careful not to add too much, let it have time to form.
- Wrap the dough in plastic wrap and let it chill in the fridge for 30 min to 24 hours.
To Make the Galette:
- Preheat oven to 375F degrees.
- In medium mixing bowl, add all the filling ingredients. Mix until combined.
- Lay down a piece of parchment paper. Sprinkle with flour. Roll out the pie crust into a rough circle on the parchment. Transfer the crust onto a baking sheet leaving it on the parchment paper so it doesn't stick.
- Spoon the berry mixture onto the center of the pie crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust over the berries, pleating as you go, to create a rustic galette crust.
- Brush the crust with the beaten egg to give it a golden finish. Add small cubes of butter on top of the fruit. Sprinkle with granulated sugar over the whole thing.
- Bake in the preheated oven for 25-30 min, or until the crust is golden brown and the berries are bubbling.
- Top with vanilla ice cream and enjoy!
Notes
- Storing: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 5-10 minutes to crisp up the crust.
