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Sweet summer pastries

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Chef Paul Shunder, from Central Market, stopped by Good Day to whip a patriotic summer pastry.

Recipe: Fresh Berry Galette with Lemon-Mint Creme Fraiche


  • 4 oz. creme fraiche
  • 1 lemon, zested and cut in half
  • 1 sprig of mint, chopped fine
  • sugar to taste and a pinch of salt
  • 1 box prepared pie dough
  • 1/2 cup crushed amaretti cookies
  • 4 pints fresh summer berries (raspberries, blueberries, etc...)
  • 2 tbsp. butter, melted
  • 4 tbsp. course sugar


  1. Scoop the creme fraiche into a small mixing bowl. Stir in the mint, lemon zest and juice from 1/2 the lemon. Add a pinch of salt and sugar to taste, cover and set aside in the fridge till time to serve.
  2. Lay out the pie crusts on parchment lined sheet pans and spread the cookie crumbs to within an inch and a half of the edge.
  3. Arrange the berries over the crumbs and fold up the crust, pleating and pinching the dough as you go.
  4. Brush the dough with the melted butter, sprinkle the whole thing with sugar and drizzle any butter you have left over the fruit.
  5. Squeeze a little lemon juice over the fruit and bake in a 400* oven for 30 - 45 minutes, until the crust is golden brown and the filling is a little bubbly.
  6. Slide the galette onto a wire rack and let cool for at least 10 minutes.
  7. Serve warm or room temperature with a generous dollop of the creme fraiche, use mint sprigs, fresh berries and a lemon slice for garnish.
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