Hibiscus raspberry galette recipe

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Hibiscus raspberry galette recipe

This simple raspberry galette recipe is the perfect fruity dessert. This French, free-form tart may look pretty impressive, but it's surprisingly simple to make, with crisp, all-butter pastry encasing jammy baked raspberries and a melting almond layer.

Think of it as a fruit pie, yet even more delicious.

Equipment needed:

A stand mixer, like KitchenAid Stand Mixer, with pastry beater.

Please note: You'll need to chill your dough for two to three hours before baking the galette in the oven.

For US ingredients and measurements, use the drop-down menu and select 'Cups'.

Ingredients

For the pastry
  • 225 g plain flour
  • 1 tbsp caster sugar
  • 0.8 tsp salt
  • 112 g cold unsalted butter, cubed
  • 5.5 tbsp ice cold water
  • 1 egg, beaten (for brushing the crust)
  • 1 tbsp demerara sugar (for sprinkling on the crust)
  • 7.9 oz plain flour
  • 1 tbsp caster sugar
  • 0.8 tsp salt
  • 4 oz cold unsalted butter, cubed
  • 5.5 tbsp ice cold water
  • 1 egg, beaten (for brushing the crust)
  • 1 tbsp demerara sugar (for sprinkling on the crust)
  • 7.9 oz all-purpose flour
  • 1 tbsp superfine sugar
  • 0.8 tsp salt
  • 4 oz cold unsalted butter, cubed
  • 5.5 tbsp ice cold water
  • 1 egg, beaten (for brushing the crust)
  • 1 tbsp demerara sugar (for sprinkling on the crust)
For the almond powder
  • 1 tbsp amaretti cookies, crushed
  • 2 tbsp plain flour
  • 1 tbsp caster sugar
  • 1 tbsp ground almonds
  • 1 tbsp amaretti cookies, crushed
  • 2 tbsp plain flour
  • 1 tbsp caster sugar
  • 1 tbsp ground almonds
  • 1 tbsp amaretti cookies, crushed
  • 2 tbsp all-purpose flour
  • 1 tbsp superfine sugar
  • 1 tbsp ground almonds
For the raspberry filling
  • 600 g ripe raspberries, washed
  • 175 g caster sugar
  • 2 tbsp plain flour
  • 1 small orange, zested
  • 1 tbsp ground almonds
  • 21.2 oz ripe raspberries, washed
  • 6.2 oz caster sugar
  • 2 tbsp plain flour
  • 1 small orange, zested
  • 1 tbsp ground almonds
  • 21.2 oz ripe raspberries, washed
  • 6.2 oz superfine sugar
  • 2 tbsp all-purpose flour
  • 1 small orange, zested
  • 1 tbsp ground almonds
For the hibiscus glaze
  • 1 handful raspberries, washed and chopped
  • 108 g caster sugar
  • 14 g dried hibiscus flowers
  • 1 splash of water
  • 1 handful raspberries, washed and chopped
  • 3.8 oz caster sugar
  • 0.5 oz dried hibiscus flowers
  • 1 splash of water
  • 1 handful raspberries, washed and chopped
  • 3.8 oz superfine sugar
  • 0.5 oz dried hibiscus flowers
  • 1 splash of water

Details

  • Cuisine: French-inspired
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 60 mins
  • Cooking Time: 45 mins
  • Serves: 8

Step-by-step

For the dough:

  1. Attach the pastry beater to your stand mixer and add the flour, sugar and salt into the mixing bowl. Turn to speed 1 and add the cubed butter. Turn to speed 3 and mix for 30 seconds, then add the water and mix for a further 20 seconds.
  2. Transfer the dough to a lightly floured surface and knead it quickly into a ball. Flatten the dough into a round disc, wrap in cling film (Saran wrap) and chill for 2 to 3 hours until hard.

For the almond powder:

  1. Mix the crushed amaretti cookies, flour, sugar and ground almonds together in a bowl.

For the raspberry filling:

  1. Cut the raspberries into chunks.
  2. Put all the ingredients for the raspberry filling in a bowl and toss. Set aside.

To assemble the galette:

  1. Preheat the oven to 204°C/184°C fan/400°F/gas mark 6 and place parchment paper on a baking sheet.
  2. Take the cooled dough out of the refrigerator and form the dough into a circle. Lightly flour the work surface and roll the dough out to 2 cm (⅛ in) thick, about 30 cm (12 in). Fix any cracks by pinching them along the way.
  3. Carefully transfer the dough by wrapping it around the rolling pin onto the prepared baking sheet. Create a 25 cm (10 in) circle by sprinkling the almond powder in the centre of the dough, leaving a 5 cm (2 in) border of plain dough.
  4. Top the almond powder with the raspberry filling, also leaving a 5 cm (2 in) border of dough.
  5. Take the border dough and fold it over the raspberries to create the galette crust.
  6. If the dough is too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven and this step will help the dough keep its shape.
  7. Brush the edges of the crust with beaten egg and sprinkle the edges with demerara sugar (optional).
  8. Bake for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
  9. For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer for about 5 mins. It should be the consistency of syrup or warm jam. Strain into a bowl.
  10. Brush the glaze over the raspberries. Let it cool for 15 minutes and serve while warm with a scoop of vanilla ice cream or whipped cream.

Recipe and image courtesy of KitchenAid. Hibiscus is the KitchenAid 2023 Colour of the Year. Both the Artisan Stand Mixer (RRP £699) and Artisan K400 Blender (RRP £329) are available in Hibiscus.

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Strawberry and raspberry crumble

Raspberry and white chocolate Bakewell

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