Blueberry Raspberry Almond Galette
This double berry galette with almonds is super simple to make. One of the easiest summer desserts ever!
Servings 6 slices
Ingredients
- 1 9-inch round refrigerated pie crust thawed
- 1 c. fresh blueberries
- 1 c. fresh raspberries
- 2 tbsp. amaretto liqueur
- 1/2 c. sugar
- 1/3 c. sliced almonds
- 1 egg white lightly beaten
- 2 tbsp. turbinado sugar
Instructions
- On a large baking sheet lined with parchment paper or a silicone baking mat, unroll the pie crust.
- In a large bowl, combine berries and amaretto.
- Toss to coat, and allow to sit for 10 minutes.
- Add the sugar to the berry mixture and toss to coat.
- Spoon the berries onto the center of the crust, leaving 1.5-2 inch border at the edges.
- Fold the edges of the dough over the berry filling, overlapping where needed, and pinching to seal any cracks.
- Brush the crust lightly with egg white, and sprinkle with almonds and turbinado sugar.
- Bake at 375 degrees for 25-30 minutes, or until edges and bottom are golden brown, and pastry appears set.
- Allow to cool for about 10 minutes before cutting into wedges. Serve warm!