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Recipe Detail Page
Fresh Fig and Raspberry Galette with Raspberry Swirl Ice Cream
Summer 2017
If you’re like me and you love the crust of a pie, this galette will surely satisfy. After rolling the dough into a very large round and folding it over the fruit filling, it acts like a full top crust. A delicious combination of figs and raspberries are accompanied by a scoop of homemade Raspberry Swirl Ice Cream.
Serves 8 to 10
1 recipe All Butter Pie Pastry, shaped into a single disc (recipe follows)
FRUIT FILLING
2 tbsp (30 mL) light brown sugar
2 tbsp (30 mL) flour
16 fresh figs, stemmed and cut lengthwise into sixths
3 tbsp (45 mL) granulated sugar, divided
1 tsp (5 mL) lemon juice
Heaping 1 cup (250 mL) fresh raspberries
1 egg beaten with 1 tbsp (15 mL) water for egg wash
Demerara sugar for sprinkling
1. Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Combine the light brown sugar and flour and set aside.
2. On a lightly floured surface, roll the dough to a large round about 17 to 18 inches (43 to 45 cm) in diameter. Transfer to a 9- or 10-inch (23- or 25-cm) pie plate allowing the dough to hang over the edges. Sprinkle the brown sugar-flour mixture over the bottom.
3. Gently mix the fresh figs with 2 tbsp (30 mL) of granulated sugar and the lemon juice, then arrange them over the bottom of the dough.
4. Top the figs with the raspberries and sprinkle with the remaining tbsp (15 mL) of granulated sugar.
5. Lift the dough up and over the fruit, pleating it gently as you go. The dough will cover most of the fruit, leaving only a small round in the middle exposed.
6. Refrigerate the galette for 15 minutes. Brush the dough with egg wash and sprinkle generously with demerara sugar. Bake for 30 minutes or until the pastry begins to take on colour. Reduce the oven temperature to 350°F (180°C) and continue baking until the fruit is bubbling and the pastry is golden brown, about 15 to 20 minutes longer. Transfer to a wire rack and serve warm with Raspberry Swirl Ice Cream (recipe follows).
Serves 8 to 10
ALL BUTTER PIE PASTRY
This classic pastry can be used for a variety of pies, large and small. It makes enough for a double crust pie, but if you’re making a single crust, and you’re like me, you’ll make the full recipe and freeze the second piece for another time. You’ll be happy to have one on hand the next time around. For the Fresh Fig and Raspberry Galette, do not divide the dough in half. It may seem to be too much, but it gets rolled out into a large circle. For the Peach and Redcurrant Slab Pie, double the recipe and divide into two rectangles, about 5 x 7 inches (12 x 18 cm). And for the Wild Blueberry Hand Pies, substitute half the all-purpose flour with cake flour, divide the dough in half and shape into two 4 x 4-inch (10 x 10-cm) squares.
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces
5 to 6 tbsp (75 to 90 mL) ice water
1. In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat with flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Some pea-sized pieces of butter should still be visible.
2. Drizzle 5 tbsp (75 mL) of ice water over the flour mixture and toss with a spatula or your hands until the water is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL).
3. On the work surface, gently pat the dough out to a rough rectangle about ½ inch (1 cm) thick. Fold the dough in half, and rotate the dough 90 degrees. Repeat the pressing and folding 1 or 2 more times until the dough comes together.
4. For 1 double crust pie, divide the dough in half and form into 2 flat discs. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate at least 2 hours, or preferably overnight.
Makes 1 double crust pie, or 2 single crust pies
RASPBERRY SWIRL ICE CREAM
After making the raspberry purée and freezing the ice-cream base in an ice-cream machine, layer them alternately in a container. The swirls will appear as you form the scoops. In a pinch, you can use frozen, unsweetened raspberries for the purée.
2 cups (500 mL) fresh raspberries
½ cup (125 mL) sugar
1¼ cups (310 mL) whole milk
1¼ cups (310 mL) whipping cream
½ cup (125 mL) sugar, divided
5 yolks
1 tsp (5 mL) vanilla
1. Combine the raspberries and sugar in a saucepan and place over medium heat. Simmer, stirring frequently until the liquid has reduced and the mixture has thickened, about 20 minutes.
2. Remove from heat and cool slightly. Purée the berries until smooth, then strain, pressing on the solids. Chill the purée before layering in the ice cream.
3. For the ice-cream mixture, combine the milk, cream and ¼ cup (60 mL) of the sugar in a saucepan and bring just to a simmer. In a medium bowl, whisk together the yolks and the remaining sugar until smooth.
4. Whisking constantly, slowly pour the heated milk-cream mixture into the yolks, being sure to whisk around the sides of the bowl, dissolving all the sugar.
5. Pour the mixture back into the saucepan. Set over low-medium heat, stirring slowly and continuously with a wooden spoon until the custard thickens and coats the back of the spoon. Do not allow the custard to reach a simmer.
6. Remove from heat and strain through a fine sieve into a clean bowl. Add the vanilla then chill the mixture thoroughly over an ice bath. Refrigerate for at least 2 hours or overnight.
7. Freeze the custard in an ice-cream machine according to the manufacturer’s instructions. Once churned, transfer about 1/5 of the ice cream to a 4-cup (1-L) container and level the surface. Top with about 1/5 of the raspberry puree in an even layer. Continue layering the ice cream and puree, finishing with a thin layer of ice cream on top. Cover and freeze until firm, about 4 hours or overnight.
Makes 4 cups (1 L)
