Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 1/2-pint baskets fresh -separate recipe)
-raspberries 1 Egg, beaten to blend (glaze)
1/2 c Plus 1 T sugar Raspberry Swirl Ice Cream
2 tb Quick-cooking tapioca -(see separate recipe)
Basic Pie Crust Dough (see

Mix berries, 1/2 C sugar and tapioca in large bowl. Let stand until
tapioca is moistened, about 15 minutes.

Preheat oven to 350'F. Divide pie crust dough in half. Roll 1 piece
out on lightly floured surface to 1/8-inch-thick round. Transfer to
9-inch-diameter tart pan with removable bottom. Trim and crimp edges.
Roll out second dough piece on lightly floured surface to
1/8-inch-thick round.

Fill tart shell with berry mixture. Cover with top dough piece. Trim
and crimp edges. Brush top with egg glaze. Sprinkle with remaining 1
T sugar. Cut 5 slits through top of dough, spacing evenly. Bake until
crust is well browned and filling bubbles, about 45 minutes. Transfer
to rack and cool.

Cut galette into wedges. Transfer to plates. Serve with scoops of ice
cream.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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