Raspberry galette with raspberry swirl ice cream - bon ap

8 servings

Ingredients

Quantity Ingredient
2½ 1/2-pint baskets fresh raspberries
½ cup Plus 1 T sugar
2 tablespoons Quick-cooking tapioca
Basic Pie Crust Dough (see separate recipe)
1 Egg, beaten to blend (glaze)
Raspberry Swirl Ice Cream (see separate recipe)

Directions

Mix berries, ½ C sugar and tapioca in large bowl. Let stand until tapioca is moistened, about 15 minutes.

Preheat oven to 350'F. Divide pie crust dough in half. Roll 1 piece out on lightly floured surface to ⅛-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim and crimp edges.

Roll out second dough piece on lightly floured surface to ⅛-inch-thick round.

Fill tart shell with berry mixture. Cover with top dough piece. Trim and crimp edges. Brush top with egg glaze. Sprinkle with remaining 1 T sugar. Cut 5 slits through top of dough, spacing evenly. Bake until crust is well browned and filling bubbles, about 45 minutes. Transfer to rack and cool.

Cut galette into wedges. Transfer to plates. Serve with scoops of ice cream.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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