Every Helping
Sign in

Baking recipe · from the recipe book

Peach Raspberry Galettes with Ginger Lemon Crust

Juicy peaches and tart raspberries bake into a jammy, ginger-warmed filling inside a crisp, flaky lemon-scented crust with a sparkling sugar edge.

Peach Raspberry Galettes with Ginger Lemon Crust

Ingredients

  • 2¾ cups340 gAll-purpose flour
  • 1 cup225 gUnsalted buttercold, cut into 1/2-inch cubes
  • ⅔ cup130 gGranulated sugardivided: 15 g for the crust, 95 g for the filling, 20 g for sprinkling
  • ¾ tsp4 gSalt
  • 1½ tbsp8 gLemon zest
  • ½ cup100 gWaterice-cold
  • 3⅔ cups450 gRaspberries
  • 4 medium600 gPeachessliced 1/4 inch thick
  • ¼ cup30 gCornstarch
  • 1¾ tsp3 gGround ginger
  • 1½ tbsp20 gLemon juice
  • 1 large50 gEggsbeaten with 1 tablespoon of the ice water reserved

Steps

  1. Make the crust: in a large bowl whisk the flour, 15 g of the sugar, the salt and the lemon zest.
  2. Add the cold butter and press the cubes into flat pea-to-almond-size pieces with your fingertips or a pastry cutter.
  3. Drizzle in the ice-cold water, holding back about 1 tablespoon for the egg wash, and toss with a fork until the dough holds together when squeezed.
  4. Divide the dough in half, shape each half into a flat disk, wrap and chill for at least 1 hour.
  5. Near the end of the chill, line two baking sheets with parchment and preheat the oven to 400°F (200°C).
  6. Make the filling: in a bowl stir 95 g of the sugar with the cornstarch and ground ginger, then gently fold in the peaches, raspberries and lemon juice.
  7. Roll each dough disk into an 11-inch round and move one round to each lined baking sheet.
  8. Spoon half the filling into the center of each round, leaving a 2-inch border, then fold the border up over the fruit in overlapping pleats, leaving the center open.
  9. Beat the egg with the reserved tablespoon of water, brush it over the folded crusts, and sprinkle the remaining 20 g of sugar over the crusts.
  10. Bake 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
  11. Cool the galettes on the sheets at least 1 hour so the filling sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book