Our favorite galette, this diminutive rustic tart is filled with perfectly ripened raspberries and dusted with cane sugar. We enjoy eating it for breakfast, but for your meal's finale, we recommend topping it with vanilla ice cream or fresh whipped cream.
PASTRY: Flour (wheat), butter, eggs, vegetable shortening, water, distilled white vinegar, salt.
FILLING: Raspberries, sugar, tapioca, butter.
TOPPING: Turbinado sugar.
Made in a facility that processes tree nuts.