Raspberry Galettes
Freshly baked mini raspberry galettes on a parchment-lined baking sheet. These easy pies are fast to make and much easier than a full pie. Make these fruit galettes with a sweet shortcrust and fresh berries
Servings: 8
Calories: 291kcal
Ingredients
Sweet shortcrust recipe
- 225 grams bleached all-purpose flour
- 1.25 mL Diamond Crystal fine kosher salt
- 50 grams granulated sugar
- 113 grams unsalted butter cut into cubes, cold
- 1 large egg(s) lightly beaten
- 30 mL whipping cream (35 % fat)
Raspberry galettes recipe
- 1 recipe sweet shortcrust recipe above
- 300 grams fresh berries I used mostly raspberries with a few red currants
- 30 mL granulated sugar
- 15 mL cornstarch
- 15 mL fresh lemon juice
- 15 mL finely grated lemon zest
Assembly ingredients
- 1 large egg(s)
- Granulated sugar
Ingredients to serve
Instructions
To make the sweet shortcrust
- Whisk the flour, salt and sugar together in a large bowl.
- Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.
- Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.
- Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers—it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.
- Refrigerate for a minimum of 1 hour, or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.
To make the raspberry galettes
- Combine the berries, sugar, cornstarch, lemon juice and zest in a small bowl. Stir to coat the berries thoroughly and set aside.
- Preheat the oven to 350 °F (175 °C). Line two sheet pans with parchment paper.
- Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled-out shapes with a pizza cutter so they are more or less round. Place the circles of dough on the parchment-lined baking trays. They should not be touching.
- Use a ¼-cup (60 mL) measure to divide the berry mixture evenly between the dough circles. Place the berries in the center of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 1 ½ inches (4 cm) around the edge.
- Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust. Once you've shaped all the galettes, you will probably be able to combine them all onto one large sheet pan to make baking easier.
- Chill the galettes before baking to set the pastry. This may take about 30 minutes.
- Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar
- Bake until the pastry is golden and the berries are cooked (Mardi suggests about 30 minutes, but I left mine in for 50 minutes because I had chilled them before baking to set the pastry).
- Remove from the oven and place the galettes on wire racks to cool slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Nutrition
Calories: 291kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 92mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
