Raspberry Orange Galette

A vibrant combination of ripe juicy berries and tangy citrus.

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.

a lookin at a raspberry orange galette with sliced oranges, white flowers, and raspberry garnish on a white plate.

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

A slice of raspberry orange galette on a small plate with a fork.

INSTRUCTIONS

  1. Lightly grease a cookie sheet with a bit of olive oil.
  2. 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.
  3. Toss berries, sugar, and cornstarch together in a bowl until berries are evenly coated. Some sugar and cornstarch will remain loose in the bowl.
  4. Add bitters, zest, and juice, and stir until berries are moist and coated.
  5. 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.
  6. Fold the crust up around the mound of berries to form a lip.
  7. 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.
  8. 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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