Variation
Substitute blackberries with raspberries or marionberries if preferred.
Dessert · Baking · French
Blackberry Galette With Honey Mascarpone Filling
This blackberry galette combines a buttery, flaky crust with a lush honey mascarpone base to highlight the tart sweetness of summer berries.
Prep
25 min
Cook
35 min
Difficulty
Easy
Serves
8
Preparation
Get these tasks done before you start cooking.
Pastry Foundations
- 1
Cut the Butter
Pulse flour, sugar, and salt in a food processor, then add cold butter and pulse until pea-sized crumbs form.
Tip: Keep the butter as cold as possible for maximum flakiness.
- 2
Hydrate and Chill
Add ice water one tablespoon at a time until the dough just holds together. Wrap in plastic and chill for at least 1 hour.
Tip: Do not overwork the dough or it will become tough.
Filling and Assembly
- 1
Mix Mascarpone
Whisk mascarpone, honey, vanilla, and zest until smooth and spreadable.
- 2
Prepare Berries
Toss blackberries with sugar, cornstarch, and lemon juice just before assembling to prevent excess juice release.
How to Make Blackberry Galette With Honey Mascarpone Filling
Total time: 1 h · Yields 8 servings
- 1
Preheat and Prepare
Preheat your oven to 200 C (400 F). Line a large rimmed baking sheet with parchment paper to ensure easy removal.
- 2
Roll the Dough
On a lightly floured surface, roll the chilled dough into a 12-inch circle roughly 3mm thick. Transfer the dough carefully to the prepared baking sheet.
- 3
Layer the Filling
Spread the honey mascarpone mixture over the center of the dough, leaving a 2-inch border around the edges for folding.
- 4
Add Blackberries
Pile the blackberry mixture evenly over the mascarpone layer. Gently fold the dough edges up and over the fruit, pleating as you go to create a rustic rim.
- 5
Wash and Sugar
Brush the folded dough edges with the beaten egg wash. Sprinkle the turbinado sugar generously over the crust for a crunchy, golden finish.
- 6
Bake until Golden
Bake for 30 to 35 minutes until the crust is deep golden brown and the berry juices are bubbling and slightly thickened.
Chef's Tips
- Use firm, fresh blackberries to prevent the galette from becoming too watery during the bake.
- If the dough gets too warm while rolling, slide the baking sheet into the fridge for 10 minutes before putting it in the oven.
- Cornstarch is essential as it acts as a thickening agent for the natural berry juices.
What to Serve with Blackberry Galette With Honey Mascarpone Filling
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- A dollop of cold whipped cream
- A scoop of high-quality vanilla bean ice cream
- Extra drizzle of wildflower honey
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add 1 tsp of fresh thyme to the mascarpone for a savory-sweet herbal note.
Variation
Use maple syrup instead of honey for a deeper, autumnal flavor profile.
Storage & Reheating
Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 350 F oven for 5 minutes to recrisp the crust.
Further reading
Frequently asked questions
Can I use frozen berries for a blackberry galette?
Yes, you can use frozen berries, but do not thaw them first. Toss them with an extra teaspoon of cornstarch to handle the additional moisture.
Why is my blackberry galette crust soggy?
Soggy crusts usually happen if the oven temperature is too low or if the fruit is too wet. The mascarpone layer in this recipe acts as a barrier to help prevent this.
Do I need a pie dish for this recipe?
No, a galette is free-form and baked on a flat baking sheet, which is what gives it its characteristic rustic look.
How do I prevent the honey mascarpone filling from leaking?
Ensure you leave a full 2-inch border of dough and pleat the edges tightly so they stay upright during the baking process.
Is it better to use store-bought or homemade pastry?
Homemade all-butter pastry provides the best flavor and flakiness, but a high-quality store-bought refrigerated pie crust works well for a shortcut.
How long should I wait to cut the galette?
Wait at least 15 to 20 minutes. Cutting into it immediately will cause the hot fruit juices to run out before they have a chance to thicken.
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