RASPBERRY LIME FILLING

1. Place raspberries in a bowl, top with sugar, lime juice and lime zest. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the berries.
2. Transfer 2-3 tablespoons of the the juices into a small bowl and whisk together with tapioca flour (or cornstarch) to create a slurry. Pour back over the berries and gently fold to combine.

ASSEMBLE & BAKE

1. Whisk the egg in a small bowl with about 1 teaspoon of water to make the egg wash and set aside.
2. Roll the dough disk into a 12"-14" round. Then transfer to a lined baking sheet.

   To help prevent a soggy bottom, brush a thin layer of egg wash on the surface of the dough before adding the berries. The proteins in the egg will strengthen as the galette bakes and create a barrier between the dough and filling. 

3. Gently spread the raspberries over the center of the dough leaving a 2" border all the way around. I like to use a slotted spoon to transfer the berries so all of the juices don't transfer onto the dough.
4. Carefully lift and fold the edge of the galette dough up and over the filling, allowing the dough to naturally pleat at 2" intervals as you fold. It should pleat around 12 times as you work your way around. Let the dough guide you here, it knows where it wants to pleat.
5. Lightly brush the the egg wash over exposed edges of the galette dough & sprinkle liberally with sparkling or turbinado sugar. Dot the fruit filling with the small butter cubes.
6. Preheat the oven to 400°F and chill the galette in the freezer for 15-20 minutes before baking.
7. Turn the oven back down to 375°F just before adding the galette. The initial blast of high heat will help the galette maintain its shape without burning the filling. 
8. Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft and jammy.
9. Allow to cool completely, then sprinkle with more shredded coconut. Slice into wedges to serve.