Summer berries in any combination or alone make a wonderful, light dessert. I served this simple, typically French way of serving fruit in a pastry casing...it was the dessert, although served a few hours later for tea time, to the Salmon Trout lunch.A galette is a flat, rustic 'pie or tart' without the pan and with as many variations as there are regions in France. Though often filled with fruits of the season, they can be savoury as well.
The first photo is just before popping into the oven and the second the finished tart (I used spelt flour, by the way).
There is nothing to this dessert, really. Just a plain pastry
sweetened with a just a little sugar, a good amount of butter and a
little Triple Sec (or Gran Marnier) 
mixed with the chilled water. The berries were a combination of blackberries and blueberries, garnished with a few sprigs of red currents.I gently tossed the berries in a little vanilla sugar and potato starch (corn starch will do as well). It is late here, so I hope to have the recipe up tomorrow.
This small tart went in one sitting. So light and soooo delicious!
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