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Perfect Blackberry Lavender Galette Recipe Easy Homemade Dessert with Vanilla Glaze

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A rustic and flaky blackberry lavender galette with a delicate floral note and a smooth vanilla glaze, perfect for a simple yet indulgent homemade dessert.

Ingredients

  • All-purpose flour – 1 ¼ cups (160g)
  • Unsalted butter – 8 tablespoons (113g), chilled and cubed
  • Granulated sugar – 1 tablespoon (for dough)
  • Salt – ¼ teaspoon
  • Ice water – 3-4 tablespoons
  • Fresh or frozen blackberries – 2 cups (about 300g)
  • Granulated sugar – ⅓ cup (65g) (for filling)
  • Fresh lemon juice – 1 tablespoon
  • Dried culinary lavender – 1 teaspoon, finely ground
  • Cornstarch – 1 tablespoon
  • Vanilla extract – ½ teaspoon (for filling)
  • Powdered sugar – ½ cup (60g) (for glaze)
  • Milk – 1 tablespoon (15ml), whole milk preferred
  • Vanilla bean paste or extract – ½ teaspoon (for glaze)
  • Optional: Egg wash (1 egg beaten with 1 tablespoon water)
  • Optional: Turbinado sugar for sprinkling on crust

Instructions

  1. Make the Dough: In a large bowl or food processor, combine 1 ¼ cups flour, 1 tablespoon sugar, and ¼ teaspoon salt. Add 8 tablespoons chilled, cubed butter. Pulse or cut in butter until mixture resembles coarse crumbs with pea-sized bits. Slowly add 3-4 tablespoons ice water, stirring just until dough starts to come together. Avoid over-mixing. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Filling: In a bowl, gently toss 2 cups blackberries with ⅓ cup sugar, 1 tablespoon lemon juice, 1 teaspoon finely ground dried lavender, 1 tablespoon cornstarch, and ½ teaspoon vanilla extract. Let sit 10-15 minutes to macerate and thicken.
  3. Roll Out Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about ⅛-inch thick. Transfer carefully to baking sheet lined with parchment paper. Rustic shape is fine.
  4. Assemble Galette: Spoon blackberry filling into center of dough, leaving a 2-inch border. Fold edges over filling, pleating dough to form a rough circle. If using, brush crust with egg wash and sprinkle with turbinado sugar.
  5. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and berries are bubbling. Tent with foil if edges brown too fast.
  6. Make Vanilla Glaze: While galette cools, whisk ½ cup powdered sugar with 1 tablespoon milk and ½ teaspoon vanilla bean paste or extract until smooth and pourable.
  7. Glaze and Cool: Drizzle vanilla glaze over warm galette just before serving. Let cool on rack to allow juices to set and glaze to firm slightly.

Notes

Keep butter cold for flaky crust. Don’t overwork dough to avoid toughness. Use cornstarch to prevent soggy filling but don’t overdo it. Let galette cool before glazing to keep glaze visually appealing. Tent with foil if crust browns too quickly. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: blackberry galette, lavender dessert, vanilla glaze, rustic pie, easy homemade dessert, flaky crust, fruit galette

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