Raspberry Dessert

Need an easy dessert to whip up for Easter? Well, if you are allergic to raspberries or almonds, this is not for you! 😂. But if you love those two ingredients, with a hint of orange, then you have GOT to try this dessert! The original recipe is from the book Eat What You Want from Gaby Dalkin. I am telling you, every recipe I have tried from that book has been fantastic. If you need a Mother’s Day gift, this is sure to be a hit!

I have been so last minute in planning this year’s Easter celebration. Christmas, I was ON IT! Valentines, YES! So on it! Easter being the weekend after we were away in Sunriver for 10 days: not so on it!

To get inspiration, I looked back at a few of my favorite recipes from my blog to figure out what to make this weekend and a few fit the bill like this Amazing Blueberry Cornmeal Dessert or my Lemon Lbs. Cake (appropriately named 😉 ).

But, if you know me, I don’t often repeat recipes…this girl likes to spice it up and try new things all the time! So, I went to the next best place: my cookbooks. This Raspberry Galette comes together really quick. I made a couple of modifications to Gaby’s original just to help this “last minute mama” save time and cut a few corners.

Serve this up with a dollup of whipping cream or serve it on it’s own. Either way, you and your family will go to bed with extra happy bellies and uberly stimulated tastebuds after Easter Sunday’s feast!

Raspberry Galette

Step 1: roll out your favorite crust recipe to a 12″ circle. (I use Trader Joe’s frozen pie crust. It’s really good in a pinch.)

Step 2: mix up and spread the Frangipane (recipe below) to a 9″ circle in the middle of your crust.

Step 3: pile fresh raspberries on top, approx. 2 cups.

Step 4: fold and pleat the crust to capture the filling and making an edge to your pie.

Step 5: brush the pie crust with a whipped mixture of 1 egg white and 1 Tbsp. water.

Step 6: sprinkle crust (and maybe the berries) with sugar.

Step 7/8/9: freeze Galette for 15 minutes while heating the oven to 425. Bake at 425 for 15 minutes, reduce heat to 375 and bake for another 20 minutes till the crust is golden brown and the Frangipane is puffed and browned as well.

Frangipane filling recipe:

Ingredients: butter, sugar, egg, orange zest, vanilla, almond flour, salt.

Mix: 5Tbsp unsalted butter, at room temperature and 1/3 cup sugar till light and fluffy (approx. 4 min.)

Add 1 room-temperature egg till fully incorporated, then add 1 tsp. orange zest and 1 tsp. vanilla.

Slowly add 3/4 cup almond flour to the mix and a pinch of salt. When incorporated, mix on medium for 4 minutes.

Tip!

A tip I learned from my mom: when a recipe asks for a room temperature egg and you start swearing as you are reading the recipe…DON’T PANIC! Here’s what you do: put that egg in a cup, cover with warm to hot water and let it sit for a few minutes. Because eggs are porus, this brings the egg to room temperature quicker than you can swear at the person that wrote the recipe 😉 for being so particular!

I hope you have a HAPPY EASTER!!!

Now…back to designing some rooms for my wonderful clients! 🙂

xo, Melis