Put the flour, sugar and salt in a food processor and pulse a couple of times to blend.

Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut into the flour.

Add a little of the ice water and pulse, add some more, pulse and continue until all of the water is in.

Turn the dough out onto a work surface.

Separate small amounts of dough from the pile and use the heel of your hand to smear each piece a few inches across the counter.

Gather the dough into a ball, flatten it into a disk and put it between two large pieces of parchment paper.

Roll the dough into a circle about 12 inches in diameter.

Slide the rolled-out dough onto a baking sheet or cutting board and freeze for at least 1 hour or refrigerate for at least 2 hours.

When you’re ready to use the dough, leave it on the counter for a few minutes.

Mix the berries with the sugar, lime zest and juice, ginger and cornstarch. Set aside for 5 to 10 minutes.

Sprinkle the breadcrumbs over the galette dough, leaving a bare border of about 2 inches all around.

Spoon the fruit and the accumulated juices onto the galette, mounding the fruit in the center and leaving the 2-inch border bare.

Gently lift the border of dough up and around the filling.

Dot the berries with the cold butter bits, then brush the dough very lightly with a little water and sprinkle it with sugar.

Bake the galette for 45 to 55 minutes, until the crust is deeply golden brown and the juices are bubbling.

Serve warm or at room temperature.