Apple Raspberry Jam Galette

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Prep Time: 45 minutes
Baking Time: 40 minutes
Yield: 2 galettes
Freezing: not recommended


  • Pastry
  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1/4 cup (50 mL) yellow cornmeal
  • 1 tsp (5 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1 orange, zested and the zest finely chopped
  • 1/4 cup (50 mL) cold unsalted butter, cut in small pieces
  • 3 tbsp (45 mL) cold Shortening, cut in small pieces
  • 3 tbsp (45 mL) sour cream
  • 2 tbsp (30 mL) ice water
  • Filling
  • 1/2 cup (125 mL) Smucker’s® Pure Raspberry Jam
  • 3 cups (750 mL) tart apples, peeled and cut into 1” (2.5 cm pieces)
  • 3 tbsp (45 mL) granulated sugar, divided
  • 2 tbsp (30 mL) unsalted butter, room temperature, cut into pieces
  • 1/2 tsp (2 mL) ground cardamom or cinnamon


  1. Place the flour, cornmeal, sugar, salt and orange zest in the bowl of a food processor and pulse to combine. Add one-third of the butter and shortening; pulse. Continue with remaining butter and shortening until they become the size of peas.
  2. Combine sour cream and water. With processor running add enough sour cream mixture until pastry just comes together.
  3. Remove the pastry and divide into two. Wrap with plastic wrap and refrigerate for a minimum of 2 hours.
  4. Roll out the two portions of pastry on a lightly floured surface into rough circles (10”/25 cm). Transfer pastry to a baking sheet lined with parchment paper.
  5. Filling
  6. Preheat the oven to 400°F (200°C).
  7. Place ¼ cup (50 mL) raspberry jam in the centre of each. Spread to about 2” (5 cm) from edge. Toss the apples with 2 tbsp (30 mL) sugar, butter and cardamom or cinnamon for filling. Scatter filling over jam. Fold the uncovered borders over the filling, allowing the pastry to pleat. Bush pastry lightly with water. Sprinkle on the remaining sugar.
  8. Bake the galettes in centre of preheated oven for 35-40 minutes or until the pastry is golden brown. Cool 10 minutes before slicing. Serve with vanilla ice cream or whipped topping.