Apple Berry Galette A galette is a rustic, freeform tart that is beautiful to serve to family and friends. The sides of the pastry are folded up around a delicious filling to expose the centre. The pastry doesn’t have to be neat and tidy, in fact, the messier it is, the more rustic it looks. This is a great dessert for beginner pie makers who don’t own a pie plate! Makes 1 round galette 1 single crust flaky pastry, chilled Fil l ing 2 apples, peeled and thinly sliced 2 cups (500 ml) mixed berries, fresh or frozen ½ cup (125 ml) lingonberries* or chopped cranberries*, fresh or frozen ½ cup (125 ml) granulated sugar 3 tbsp (45 ml) cornstarch finely grated rind of 1 lemon 1 beaten egg, for brushing pastry granulated sugar, for garnish * can also substitute additional mixed berries

Preheat oven to 425°F (220°C). Lay a piece of parchment paper on a round pizza pan to cover. Set aside. In a large bowl, combine the apples, mixed berries, lingonberries, sugar, cornstarch and lemon rind. Toss well. Roll out the chilled pastry on a floured counter to a circle about 14-inches (35 cm) in diameter. Fold the pastry in half and then in half again. Place the pastry on the prepared pizza pan and unfold. The edges will extend past the edge of the pizza pan. Transfer the filling to the centre of the pastry circle, leaving about 2-inches (5 cm) edge of exposed pastry around the filling. Fold this edge over the fruit filling, leaving the centre of the filling exposed. Work around the filling, folding and tucking the pastry as you go making sure to shape the galette in a round form. It is fine if the pie is messy as it will have a lovely rustic look when baked. Seal any tears in the pastry or the filling will seep through. Brush the pastry with the beaten egg and then sprinkle with granulated sugar. Place the galette in the oven for 15 minutes. Reduce the oven temperature to 350°F (180°F) and bake another 35 to 40 minutes, or until the centre is bubbly. Remove the galette to a rack to cool. Serve warm or room temperature.