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Rustic Mulberry Galette with Lemon Mascarpone Cream

Rustic Mulberry Galette - featured image
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A simple, rustic dessert featuring a flaky buttery crust filled with sweet-tart mulberries and topped with a smooth, tangy lemon mascarpone cream. Perfect for spring and summer gatherings or spontaneous dessert cravings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 2 cups (about 300g) fresh mulberries (or thawed frozen mulberries)
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 cup (120g) mascarpone cheese, softened
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 egg, beaten (for egg wash)
  • Turbinado sugar for sprinkling

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Sprinkle 3 tablespoons ice water over the mixture and gently mix with a fork until dough begins to come together. Add remaining tablespoon water if needed, one teaspoon at a time. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. In a medium bowl, combine mulberries, granulated sugar, cornstarch, and lemon juice. Toss gently and let sit while rolling out dough.
  4. Lightly flour work surface and rolling pin. Roll chilled dough into a rough 12-inch circle about 1/4 inch thick.
  5. Transfer dough to parchment-lined baking sheet. Pile mulberry filling in center, leaving a 2-inch border. Fold edges up and over fruit, pleating gently. Brush dough edges with beaten egg and sprinkle with turbinado sugar.
  6. Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too fast.
  7. While baking, whisk mascarpone, heavy cream, powdered sugar, lemon zest, and lemon juice until smooth and fluffy. Chill until serving.
  8. Let galette cool about 20 minutes. Serve with dollops of lemon mascarpone cream.

Notes

Keep butter very cold and avoid overworking dough for flakiest crust. If dough cracks when rolling, gently press cracks back together. Toss mulberries gently to avoid mushy filling. Start whipping lemon mascarpone cream just before galette is done for freshest texture. Dough can be made up to two days ahead or frozen for up to a month. Reheat leftovers in oven at 300°F for 10 minutes to restore crispness.

Nutrition

Keywords: mulberry galette, lemon mascarpone cream, rustic dessert, fruit tart, easy galette, spring dessert, summer dessert

Find it online: https://lirafood.com/rustic-mulberry-galette-recipe-with-easy-lemon-mascarpone-cream-delight/