Lemon Raspberry Galette Recipe 435

Steps:

• Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
• Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.

Steps:

• For the pastry dough, place the flour, sugar and salt in the bowl of a food processor and process to combine. Cut the cold butter into 1/2" pieces, add to the flour mixture and process for 5 seconds. Add the water and pulse about 15 times. The dough will look a bit lumpy like cottage cheese. Gather the dough and place on a piece of plastic wrap. Shape into a flattened rectangle and wrap. Chill the dough at least 30 minutes or overnight. For the lemon curd, whisk the lemon juice, zest, sugar and eggs in a nonreactive heatproof bowl. Place the bowl over a pan of low simmering water, making sure the bottom of the bowl is not touching the water. Whisk and cook until the mixture begins to thicken, about 3 - 5 minutes. Pour through a strainer into a bowl. Cut the butter into small pieces and add, stirring to fully incorporate. Press a piece of plastic wrap into the surface and set aside to cool. When you're ready to roll out the dough, remove it from the refrigerator and rest it on a lightly floured piece of parchment paper for a few minutes so it can soften just a bit to prevent cracking. Then roll the dough out to about an 11 1/2" x 8 1/2" rectangle (or other desired shape) and 1/8" thickness, gently lifting and moving the dough after each roll and keeping the parchment lightly floured as needed. Brush off any excess flour and lift the parchment and pastry onto a baking sheet. Chill while you organize the remaining ingredients. Preheat the oven to 400 degrees. Toss the raspberries and sugar together in a bowl. Spread a layer of lemon curd to within 1 1/4" of the border on all sides. Use about 1/2 - 3/4 of the curd, per your own personal preference, and store the remaining in an airtight container in the refrigerator. Distribute the sweetened raspberries evenly on top of the lemon curd. Fold the pastry dough over the fruit to form a border. Brush the border with melted butter and dust with a light sprinkle of sugar. Chill until oven is ready. Bake until the dough is crisp and browned, about 35 - 40 minutes. Cool on a wire rack.

Steps:

• For cookies:
• Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes.
• Preheat oven to 350°F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.)
• For sauce:
• Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For filling:
• Beat crème fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip.
• Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve.

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.