Black Raspberry Galette

Have a Happy and Safe 4th of July Weekend! I am taking a bit of a break here at the lake with my family, but leave you with this super simple and delicious dessert!

This kind of dessert is either a galette or a rustic tart. I think galette may not be as accurate but does sound prettier. Say I am asked what I was bringing to a potluck and I answer “a rustic tart,” one may think I am bringing my old auntie who makes plastic canvas toilet paper covers. So I would rather say galette as it sounds more mysterious and romantic. This one crust type tart is very simple to make and highlights fresh berries very well since it does not use ingredients to mask, thicken, or macerate the berries.

I had purchased some black raspberries from a farm stand near my church and wanted to make something special but very simple and elegant with the berries. By choosing this type of dessert, I found it enhanced the fresh berries perfectly and went together quickly since not much fuss was made over the crust nor the berries.

Black Raspberry Galette
one frozen pie crust sheet- or homemade*
2 cups berries, washed and dried
1 1/2 T. white sugar
one egg yolk
hail sugar or large crystal sugar, optional

Heat oven to 400 degrees. Line a baking stone with parchment paper. Place defrosted pie crust on parchment paper. Roll out a little. Place berries in the center. Sprinkle with sugar and a little cinnamon, just a little. Dot with about 1-2 T. butter. Fold edges over the berries but leaving a hole in the center, see top picture (we ate half of it before we photographed it!) Brush with egg yolk that has been beaten with about 2 tsp. of water. Sprinkle with hail sugar or large crystal sugar if you would like or with a little regular white sugar. Bake for about 20 minutes, or until golden brown. Serve warm with ice cream. Serves 4-6.

*Note- I used Trader Joe’s frozen pie crust that comes in 2 round sheets, I used one. You may use a refrigerated pie crust sheet too or make your own. You will obviously NOT use a frozen pie crust already in a pie pan, just wanted to get that straight.

The berries remained plump and juicy, the crust was perfectly flaky, and the sugar topping gave a nice little crunch.

For hail sugar go here. Oops I think it is called pearl sugar here in the US, in Germany it is called Hagelzucker, or hail sugar.

Photos 2 & 4 courtesy of Rob Klause.

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  1. avatar Melissa
    Posted 07/03/2009 at 11:43 AM | Permalink

    I love warm cobbleresque like desserts served with ice cream! This sounds like something my dad would like too. Maybe we'll try it. :) Have a fun weekend!

  2. avatar Avanika [YumsiliciousBakes]
    Posted 07/03/2009 at 2:09 PM | Permalink

    When I saw your first picture, I was wondering if you'd created a new way to make galettes! It was only after a while that I realised you had cut into it!! Lol! Great looking galette!!

  3. avatar That Girl
    Posted 07/03/2009 at 2:21 PM | Permalink

    I love galettes lately – no pie pan needed.

  4. avatar Debbie
    Posted 07/03/2009 at 2:45 PM | Permalink

    Oh that looks so good!

  5. avatar Karen
    Posted 07/03/2009 at 2:53 PM | Permalink

    Couldn't be simpler… it sounds and looks yummy!

  6. avatar oneordinaryday
    Posted 07/03/2009 at 3:38 PM | Permalink

    Mm, this looks perfect and sounds delicious.
    You cracked me up thinking that I have a couple "rustic tarts" in my life. : )
    Have a fun stay at the lake.

  7. avatar Patsyk
    Posted 07/03/2009 at 10:04 PM | Permalink

    I like these free-form tarts or galettes… doesn't require me to be better at making a perfect crust.

  8. avatar Linda
    Posted 07/03/2009 at 10:50 PM | Permalink

    Wow, I can't belive those are so easy to make–they are beautiful. I had never noticed the pearl sugar at KA!

  9. avatar Penny
    Posted 07/04/2009 at 6:54 AM | Permalink

    Have a great holiday Robin Sue. The galette looks perfect – my favorite kind of dessert.

  10. avatar Grace
    Posted 07/04/2009 at 8:13 AM | Permalink

    ah, glorious galettes–they're one of my favorite fruit desserts simply because they're so rustic. these are lovely and a terrific use for black raspberries, the better kind of raspberries in my opinion. :)

  11. avatar Ingrid
    Posted 07/04/2009 at 9:54 PM | Permalink

    Very funny about old aunts.

    Galette does sound more exciting.

  12. avatar darnold23
    Posted 07/05/2009 at 8:45 AM | Permalink

    Yummy! I love berries in whatever shape or color. This looks wonderful and I will definitely be making it. Thanks for sharing. I was attracted to your blog by its name…my architect thought I was crazy when I told him to paint my kitchen red. Its Ruby Gem by Sherwin-Williams. I love it still even after almost 13 years.I hope you will join me beginning in August for Crock Pot Wednesdays on my blog, I'd love to see what you can share.

  13. avatar HoneyB
    Posted 07/05/2009 at 9:04 AM | Permalink

    Yum, I love galettes!

  14. avatar noble pig
    Posted 07/05/2009 at 12:22 PM | Permalink

    It's so rustic and beautiful looking. I've never wanted blackberries more!

  15. avatar EAT!
    Posted 07/06/2009 at 8:09 AM | Permalink

    One of my favorite desserts or breakfast if there is any left. I just love the big, crunchy sugar crystals!

    Hope you had a fantastic weekend!!

  16. avatar Sabrina
    Posted 07/06/2009 at 10:07 AM | Permalink

    Enjoy your time at the lake. This dessert looks fab.

  17. avatar Jenn@slim-shoppin
    Posted 07/06/2009 at 2:27 PM | Permalink

    That does look great Robin Sue!!

    Have fun at the Lake with your family!

  18. avatar Peter M
    Posted 07/06/2009 at 3:48 PM | Permalink

    Galettes are one of the easiest desserts and with these blackberries…reminds me of blueberry pie. Smile….show off your blue teeth!

  19. avatar Mindy
    Posted 07/08/2009 at 3:21 PM | Permalink

    You didn't do anything to get your berries to not bleed all over the place??? Mine always is such a mess when I use berries!

  20. avatar Robin Sue
    Posted 07/09/2009 at 10:47 AM | Permalink

    Mindy- I hear you! These did not bleed at all. They were more of a wild black raspberry then the plump juicy ones found at the store and I had wondered if that was why too? Thanks for the visit!

  21. avatar Diana H
    Posted 07/09/2009 at 12:33 PM | Permalink

    This galette is lovely to look at and I'm sure delicious to eat as well. They look so juicy.

  22. avatar Jensamom23
    Posted 07/19/2009 at 12:44 PM | Permalink

    Simply perfect!

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