Blackberry Galette
Prep time
Cook time
Total time
This blackberry galette has a buttery, flaky crust wrapped around an almond and blackberry filling.
Serves: 8 servings
For the crust:
  • 1 ¼ cups all purpose flour
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 8 tablespoons butter, cut into small pieces and chilled in the freezer
  • ¼ cup ice-cold water
For the filling:
  • ⅓ cup almonds
  • ¼ cup sugar
  • 3 tablespoons butter, at room temperature
  • 1 egg white
  • Pinch of salt
  • ¼ teaspoon almond extract
  • 1 teaspoon all-purpose flour
  • ½ teaspoon cornstarch
  • 2 cups fresh blackberries
  • 1 egg yolk
  1. To make the crust, stir the flour, sugar, and salt together in a large mixing bowl. Scatter the butter over the top and, using either a pastry cutter or your fingers, work the butter into the dry ingredients until the largest pieces are the size of small peas. Stir in the ice water and stir the dough until it is moist.
  2. Turn the dough out onto a lightly floured countertop. Working it as little as possible (you don’t want to raise the temperature of the butter), bring the dough together and wrap it in plastic wrap. Chill it in the refrigerator for at least 1 hour.
  3. To make the almond paste, place the almonds in a food processor and pulse until the almonds resemble a coarse flour. Add in the sugar, butter, egg white, salt, almond extract, flour, and cornstarch and pulse until it forms a cohesive paste. Set aside until ready to use.
  4. Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly flour your countertop and roll the dough out into a 12-inch circle. I stink at making exact circles with my dough, and it doesn’t have to be perfect. Transfer the dough to the lined baking sheet.
  5. Spread the almond paste evenly over the dough, leaving a 1.5-inch border on all sides.
  6. Spread the blackberries over the almond paste. Using your fingers, gently fold the border over the illing, pleating the edge to make it fit. The center of the galette will be open.
  7. Whisk the egg yolk until smooth, then spread it over the border of the galette. Bake for 30-40 minutes, until the crust is golden brown. Cool and serve.
Recipe by Today We Bake at