Raspberry Rose Water Galette

Total Time: 1 hr 35 mins Preparation Time: 50 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 5 1/4 ounces all-purpose flour (1 cup plus 3 tablespoons)
• 1/4 cup finely ground cornmeal
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar, for the crust
• 4 ounces unsalted butter, cut into small cubes and chilled (1/2 cup)
• 1 large egg yolk
• 5 tablespoons sour cream
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 6 cups fresh raspberries
• 1/8 teaspoon rose water
• 1 tablespoon heavy cream
• 1 tablespoon turbinado sugar or 2 teaspoons granulated sugar

Recipe

• 1 combine flour, cornmeal, salt, and 1 tablespoon sugar in food processor, and pulse briefly to combine.
• 2 add butter and pulse until mixture is the texture of coarse meal, and transfer to medium bowl.
• 3 in small bowl, beat together egg yolk and sour cream: stir mixture into dough, using a fork to blend.
• 4 gather dough into ball, wrap in plastic, and compress into disk: chill for at least 1 hour but no longer than a day.
• 5 remove dough from refrigerator and let sit for 10 minutes to take chill off (you'll want it to roll without cracking).
• 6 on lightly floured surface, roll dough into 15-inch round, then transfer to rimmed baking sheet lined with parchment.
• 7 in small bowl, combine remaining cup of sugar, cornstarch, and cinnamon.
• 8 put raspberries in medium bowl and sprinkle with sugar mixture; add rose water and toss gently to combine ingredients.
• 9 pile filling in center of dough, leaving 2-1/2-inch border.
• 10 pleat tart, being careful not to rip dough.
• 11 brush cream onto edge of crust and sprinkle with turbinado sugar.
• 12 bake on middle rack of oven for 20 minutes at 375 degrees; move tart to bottom rack, reduce oven temperature to 350 degrees, and bake for another 25 to 30 minutes, rotating pan if needed, until crust is golden brown.