Posted by Mary Andrews / June 22, 2015
Mulberry Galette Tart Recipe
June notoriously means mulberry season here in Virginia. Mulberries are similar in appearance to blackberries and raspberries, but grow on trees and have a milder berry taste. They aren't commonly found in markets, so we look forward all year to that small seasonal window where the trees produce fruit.
Mulberries can be eaten by the handful and incorporated into all sorts of delicious recipes — from cocktails to baked goods, and even butter. We've even been known to feed them to Basil straight from the tree when in peak season — they're truly a welcome treat for all.
Today I'm going to share one of my go-to, super simple recipes for homemade dessert — a mulberry galette with fresh whipped cream topping. This is one of those recipes where most any seasonal berry can be used as the base; it's especially nice with mulberries in the height of their season.
- Pre-made pie crust (ready-to-bake versions work well)
- 2 cups fresh mulberries
- 1/4 cup raw sugar
- 2 heaping tablespoons flour
- Juice from 1 fresh lemon
- 1 cup fresh heavy whipping cream (divided into 3/4 & 1/4 cup portions)
- 1 heaping tablespoon confectioners sugar
- 1 teaspoon pure vanilla
Preheat oven to 420 degrees. Unroll pre-made pie crust over a greased baking sheet. To make the galette filling, combine the mulberries, sugar, juice of one lemon and flour in a mixing bowl. I tend to leave the stems on the berries since they cook down during the baking process (and I'm sure there's an added health benefit in there somewhere), but if you prefer no stems, it's perfectly fine to remove them before making the filling.
Spoon the berry filling into the center of the pie crust, spreading out gently and leaving a 1 1/2 to 2 inch border all the way around the crust.
Working your way around the sides, fold a section of the crust border overtop the berry filling, overlapping each section until the galette has taken shape and the center of the filling is exposed.
Brush the surface and edges of the pie crust with the 1/4 cup portion of fresh heavy whipping cream. The protein and fat in the cream helps to create the golden brown texture and slight sheen of a finish, similar to a traditional egg wash.
Transfer to oven and bake 20-30 minutes until the edges are golden and the filling is bubbling. Remove, allowing to rest and cool for 10 minutes before serving.
While the galette is cooling, make the fresh whipped topping. Using the confectioners sugar, vanilla and remaining 3/4 cup of fresh heavy whipping cream, blend together in a chilled mixing bowl until soft peaks form (find detailed instructions for homemade whipped topping here).
Slice the galette, topping with a dollop of fresh whipped cream to serve.
This dessert can be made ahead of time and left on the baking sheet with foil in a warm oven until ready to serve. Similarly, fresh whipped cream can be made in advance and will keep well in the fridge for 2-3 hours before serving.