Blackberry Orange Galette

This is one of those recipes that looks fancy but is actually low effort. It’s a freeform tart, so no pie dish, no stress. I had some beautiful red oranges and blackberries, so that’s what I used. Still, you can swap in lemon or lime if that’s what you have. The citrus brightens up the berries, and a little turbinado sugar on the crust makes it extra crisp.

What You’ll Need:

For the Crust (Full Recipe):

• 1¼ cups (150g) all-purpose flour
• 1 tbsp sugar
• ¼ tsp salt
• ½ cup (113g) cold unsalted butter, cubed
• ¼ cup (60ml) ice water

For the Filling:

• 165g blackberries
• 50–75g (¼–⅓ cup) chopped red orange segments (or regular orange)
• 2 tbsp + 1 tsp sugar (or a little more if your berries are tart)
• 1½ tsp cornstarch (just enough to keep the juices from running everywhere)
• ½ tsp lime zest (or lemon/orange zest—use what you’ve got)
• 1½ tsp fresh lime juice (or lemon/orange juice—again, whatever’s handy)
• ½ tsp vanilla extract (because vanilla makes everything better)

For Assembly:

• 1 egg, beaten (for brushing the crust)
• 1 tbsp Turbinado sugar (optional, but worth it for the crunch)

How to Make It:

1. Make the Crust:

• Mix the flour, sugar, and salt in a bowl.
• Cut in the butter with a pastry cutter (or just use your hands) until it looks like coarse crumbs.
• Add the ice water, a little at a time, until the dough just comes together.
• Form it into a disc, wrap it up, and chill it for at least 30 minutes.

2. Mix the Filling:

• Toss the blackberries, chopped oranges, sugar, cornstarch, zest, juice, and vanilla in a bowl.
• Let it sit while you roll out the crust—it’ll start to get nice and juicy.

3. Roll & Fill:

• Preheat the oven to 425°F (218°C).
• Roll out the dough on a floured surface to about 12 inches (30cm) wide.
• Transfer it to a parchment-lined baking sheet (because moving it after filling is a nightmare).
• Pile the fruit in the center, leaving a 2-inch (5cm) border around the edges.
• Fold the edges up over the fruit, pleating as you go—no need for perfection, it’s rustic.

4. Bake:

• Brush the crust with the beaten egg and sprinkle on some Turbinado sugar if you’re feeling fancy. “I don’t mean much of an excuse.”
• Bake at 425°F for 10–15 minutes, then drop the temp to 375°F and bake another 20–25 minutes.
• It’s done when the crust is golden and the filling is bubbling.

Let it cool for a bit before slicing—juices need time to set up. Serve it warm, maybe with a scoop of ice cream, or just eat it straight off the pan.

Notes:

• If your berries are really tart, add another teaspoon of sugar.
• No red oranges? Regular oranges, lemons, or limes work fine.
• If you don’t have turbinado sugar, regular sugar works, but the crunch won’t be the same.
• Store leftovers at room temp for a day or two (if they last that long).

Prep Time: ~20 minutes
Bake Time: ~35–40 minutes
Total Time: Just over an hour
Servings: 6