Hibiscus Raspberry Galette
This simple raspberry galette is the perfect summer dessert
- You’ll need
- A stand mixer, like a KitchenAid, with pastry beater
- For the pastry
- 225g plain flour
- 1 tbsp sugar
- ¾ tsp salt
- 112g cold unsalted butter, cubed
- 5 ½ tbsp ice cold water
- 1 egg beaten (for brushing the crust)
- 1 tbsp demerara sugar (for sprinkling on the crust)
- For the almond layer
- 1 tbsp amaretti cookies, crushed
- 2 tbsp flour
- 1 tbsp sugar
- 1 tbsp ground almonds
- For the raspberry filling
- 600g ripe raspberries, washed
- 174g sugar
- 2 tbsp flour
- Zest of 1 small orange
- ½ tsp salt
- For the hibiscus glaze
- Raspberries, washed and chopped
- 108g sugar
- 14g dried hibiscus flowers
- splash of water
To make the dough, attach the pastry beater to the Artisan Stand Mixer and add the flour, sugar and salt into the mixing bowl. Turn to speed one and add the cubed butter. Turn to speed three and mix for 30 seconds, then add the water and mix for a further 20 seconds.
Transfer the dough to a lightly floured surface and knead it quickly into a ball. Flatten the dough into a round disc, wrap in clingfilm and chill for two to three hours until hard.
Mix the crushed amaretti cookies, flour, sugar and ground almonds together in a bowl to make the salmon powder.
To make the raspberry filling, cut the raspberries into chunks. Put all the ingredients for the raspberry filling in a bowl and toss. Set aside.
Preheat the oven to 400F/200C/gas mark 6 and place parchment paper on a baking sheet.
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 ⅛ inch thick, about 12 inches. Fix any cracks by pinching them along the way.
Carefully transfer the dough by wrapping it around the rolling pin onto the prepared baking sheet. Create a 10 inch circle by sprinkling the almond powder in the centre of the dough leaving a two inch border of plain dough.
Top the almond powder with the raspberry filling also leaving a two inch border of dough.
Take the border dough and fold it over the raspberries to create the galette crust.
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.
Brush the edges of the crust with beaten egg and sprinkle the edges with demerara sugar (optional).
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.
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 five mins. It should be the consistency of syrup or warm jam. Strain into a bowl.
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.