Mulberry Summer Galette for 6 People

Instructions:

1. Whisk flour, sugar, and salt in a bowl.
2. Work the chilled butter cubes into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just begins to clump together.
4. Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
5. In a medium bowl, gently toss the mulberries with sugar, cornstarch, lemon juice, and cinnamon.
6. Let the mulberry mixture sit for 10 minutes to allow the starch to dissolve and juices to release.
7. On a floured surface, roll the chilled dough into a 12-inch (30cm) circle and transfer to parchment paper.
8. Mound the mulberry mixture in the center, leaving a 2-inch (5cm) border of dough.
9. Gently fold the edges of the dough over the fruit, pleating it as you go, leaving the center open.
10. Brush the crust with beaten egg and sprinkle with turbinado sugar.
11. Bake at 400°F (200°C) for 30–35 minutes until the crust is mahogany-colored and the filling is bubbling.