Fruit Galette with Raspberry & Almond
This Fruit Galette with Raspberry & Almond is filled with generous amounts of creamy almond paste and bright fresh raspberries all wrapped up in a flaky pie crust.
Prep Time 10 minutes
Cook Time 40 minutes
Cooling 30 minutes
Total Time 50 minutes
Servings 6 servings
Preheat the oven to 375 degrees. Combine the raspberries, lemon juice, and coconut sugar in a bowl. Set aside.
Place pie crust on a parchment lined baking sheet.
Roll out the almond paste in a circle and place on pie crust. There should be about 2-3 inches between the edge of the almond paste and edge of the pie crust.
Pour raspberry mixture on top of the almond paste.
Fold the pie crust up and over the raspberries into a hexagon (6 sides).
Brush the pie crust with the egg wash and dab small pinches of butter over the raspberries.
Sprinkle with raw sugar crystals and sliced almonds.
Bake for 40-45 minutes, until crust is golden brown.
Remove from oven and let cool for 30 minutes before slicing it.
- Be careful not to make any holes in the pie crust. Holes will cause the liquid from the raspberries to leak out.
- Frozen raspberries can be used in place of the fresh. Thaw them out completely and let them drain before using them.
- Let it cool for the full 30 minutes before slicing it. Otherwise the juice from the raspberries may leak out.
Serving: 1piece | Calories: 312kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 141mg | Fiber: 2g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1.4mg