Mulberry and Lemon Galette

Ingredients 

Crust

• 1-1/4 cup Four
• 4 Tablespoons Butter
• 3 ounces Cream Cheese
• 3 Tablespoons Sugar
• 1/2 teaspoon Salt
• 3-4 Tablespoons Ice Water

Filling

• 5 cup Mulberries
• 1-1/2 cup Sugar
• 2 Eggs
• 3 Tablespoons Minute Tapioca 
• 2 Tablespoons Lemon Juice
• Zest of 1 Lemon
• 1/2 teaspoon Salt
• 1/4 teaspoon Almond Extract

Topping

• 1 Tablespoon Milk
• 1 Tablespoon Sugar

Directions

Crust

1. Using either a pastry blender or food processor, mix together the flour, butter, cream cheese, sugar, and salt until a well combined. It should be somewhere between sand and peas in size and texture. 
2. Slowly add ice water to the mixture 1 tablespoon at a time using only your fingertips to mix. Continue adding water until the mixture starts to come together. Form into a disc, wrap in plastic, and freeze 15 minutes. 
3. Roll the dough out onto a floured surface. Turn the dough 1/4 turn between each roll to help create a more uniform shape. Roll to about 1/8 inch thick and place in the bottom of a pie plate or round baking dish. 

Filling

1. Mix all filling ingredients together in a large bowl. Blend well until the mixture looks uniform. Add filling to crust. 
2. Fold the edges of the crust over the filling. Do not worry about them not looking smooth on the edges: this is an easy no fuss dessert. 

Topping

1. Brush the top of the crust with milk and sprinkle with sugar. 
2. Bake 350°F for 75 minutes. 
3. Remove from oven and cool completely before serving. 
4. Slice and enjoy! Great with vanilla ice cream!!