With a huge pile of blackberries and a blanket of lemon scented mascarpone under them.  This Blackberry and Lemon Mascarpone Galette is everything you would want a galette to be.

I made this Blackberry and Lemon Mascarpone Galette for a bridal shower.  Well, actually I made SEVERAL of these galette’s.  🙂  They were a BIG hit!

End summer with this perfect dessert.  I love when you can go to a store (Trader Joe’s) and be inspired by what you see. It didn’t take long for me to spot a big container of ripe and juicy blackberries.  Right when I saw them I knew what I was going to make.  I had been struggling with what I was going to make for the shower so I was a VERY happy baker when I saw the berries.

Since I had to make several of these galette’s I decided to make it easy on me and use store bought pie crusts.  Oh My Gosh it really helped!

Roll out the dough to a 12×12-inch circle on a piece of parchment paper.

Spread the lemon mascarpone 1-inch from the edge.

Pile on the sweetened blackberries.

Fold up the edges to make a pretty little package.

Use an egg wash and sprinkle with turbino (raw) sugar.

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Blackberry and Lemon Mascarpone Galette

Yield: Serves 8

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Ingredients

For the Galette:

• 4 cups blackberries
• 1/3 cup granulated sugar
• 1 (9-inch) store bought pie crust
• 1 egg yolk, lightly beaten
• 1 tablespoons turbino sugar (raw sugar)

For the Marscapone Filling:

• 1 (8ounce) tub of marscapone, softened
• zest of one lemon
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar

Instructions

For the Galette:

1. Preheat oven to 375 degrees.
2. Pour berries into a medium bowl, sprinkle 1/3 cup sugar over berries, stir to combine and set aside.
3. On a piece of parchment paper cut to fit a cookie sheet.
4. Roll dough into a 12x12-inch circle.
5. Spread the lemon mascarpone 1-inch from the edge of the rolled pie crust.
6. Pour prepared berries over filling.
7. Fold up edges, brush on egg yolk and sprinkle on the turbino sugar.
8. Bake 45minutes or until bubbly and golden brown.

TIP: To avoid dripping on the bottom of the oven, use a baking pan with an edge or place another cookie sheet under the one with the galette.

For the Marscapone Filling:

1. The marscapone should be soft enough to use a spoon.
2. Mix together the marscapone, lemon zest, lemon juice and sugar.

Notes

This recipe is from Lady Behind The Curtain

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