Description
These Mini Berry Galettes are delightful individual-sized rustic tarts filled with fresh blueberries and raspberries, sweetened and thickened perfectly, wrapped in flaky ready-made pie crusts. Easy to prepare and bake, they offer a charming dessert option that can be enjoyed warm or at room temperature, ideal for serving with whipped cream or vanilla ice cream.
Ingredients
Berry Filling
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/4 cup granulated or cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla bean paste
- Pinch of salt
Crust and Topping
- 1 package refrigerated ready-made pie crusts (14.1 oz. box, contains 2 crusts)
- 1 whole egg
- 1 tablespoon water
- 1/4 cup demerara sugar or other coarse sugar
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Berry Mixture: In a large mixing bowl, gently toss the fresh blueberries and raspberries with sugar, cornstarch, and lemon juice to combine. Stir in the vanilla bean paste and a pinch of salt. Set the mixture aside to macerate while you work on the crusts.
- Cut Pie Crust Rounds: Unroll the refrigerated pie crusts on a lightly floured surface or on parchment paper. Using a 5-inch pastry ring or an upside-down bowl as a guide, cut out six 5-inch rounds total by cutting three rounds from each crust, re-rolling scraps as needed.
- Assemble Galettes: Evenly divide the berry filling mixture among the six crust rounds, placing it in the center of each.
- Apply Egg Wash and Fold Edges: Beat the egg and water together to make an egg wash. Using a pastry brush, coat the outer edges of each pie crust round, then gently pleat or fold the edges over the berry filling to form rustic edges. Brush the outside of each galette completely with the egg wash.
- Add Sugar Topping: Sprinkle the tops of each galette with coarse demerara sugar, which will add crunch and a hint of caramelized sweetness.
- Bake Galettes: Place the galettes on the prepared baking sheet and bake in the preheated oven for 15 minutes or until the crusts are golden brown and the berry filling is bubbly. Expect some juices to leak out, which is normal.
- Cool and Serve: Let the galettes cool on the baking sheet for 5 minutes before transferring to a serving tray. Serve warm or at room temperature, optionally paired with whipped cream or vanilla ice cream.
- Storage: Store leftover galettes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days to maintain freshness.
Notes
- Use fresh berries to ensure the best texture and flavor; frozen berries can release too much moisture.
- If you don’t have vanilla bean paste, vanilla extract is a suitable substitute.
- You can make this recipe with homemade pie crust if preferred.
- To reheat, warm galettes briefly in a low oven to restore crispness.
- Coarse sugar on top adds crunch and enhances appearance, but you can omit if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
