Double Berry Almond Galette

Prep Time: 45 minutes
Cooking Time: 35 Minutes
Cooling Time: 30 Minutes
Servings: 8



1/2 cup finely chopped almonds, toasted
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons table salt
1/2 cup cold butter, cubed
1/4 cup cold vegetable shortening, cubed
3 tablespoons ice-cold water
3 tablespoons vodka, chilled


1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract


1/3 cup sugar
3 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
2 cups fresh blueberries
2 cups fresh blackberries
2 tablespoons butter, cut into pieces


1 large egg, beaten
1 tablespoon sugar
Parchment paper
Honey Sour Cream (optional)


Prepare Crust: Stir together finely chopped almonds and next 3 ingredients in a bowl.

  • Cut cold butter and cold shortening into flour mixture with a pastry blender until mixture resembles small peas.
  • Gradually stir in ice-cold water and vodka just until dry ingredients are moistened. (Add up to 2 Tbsp. ice-cold water, if necessary.) Shape into a disk. Wrap in plastic wrap; chill 3 to 24 hours.

Prepare Topping: Toss together 1 cup blueberries and next 5 ingredients. Let stand, stirring occasionally, 30 minutes. Cover and chill until ready to serve.

  • Unwrap chilled dough, and place on floured parchment paper; sprinkle with flour. Roll to a 14- to 15-inch circle. Carefully transfer dough and parchment paper to a jelly-roll pan.

Prepare Filling: Stir together 1/3 cup sugar and next 2 ingredients in a large bowl; stir in 2 cups each blueberries and blackberries.

  • Spoon mixture into center of dough, leaving a 2 1/2-inch border around edges; dot with butter. (Do not make filling ahead or it will become too juicy.)
  • Fold edges of dough around fruit, pleating as you go and sealing cracks. Brush dough with beaten egg, and sprinkle with 1 Tbsp. sugar. Freeze 15 minutes.
  • Preheat oven to 425°. Bake on lower oven rack 30 to 35 minutes or until crust is golden. Transfer to a wire rack; cool 30 minutes.
  • Serve with Honey Sour Cream.

Here's a great baker's secret: Adding a splash of vodka to dough will give you a super-flaky crust, and the alcohol burns off while baking. We prefer to make this dough by hand; you can use a food processor, but the final result will yield a more crumbly, cookie-like texture.

Recipe courtesy of Marion Cooper Cairns, Posted on Southern Living 

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