Description
These Mini Berry Galettes are delightful individual-sized rustic tarts filled with a luscious mixture of fresh strawberries and blackberries. Featuring a flaky refrigerated pie crust filled with a sweetened berry blend thickened by cornstarch and brightened with lemon juice, these galettes come together easily and bake to perfection in about 45 minutes. Perfect for a casual dessert or a charming treat served warm with vanilla ice cream, these galettes combine simplicity with a burst of fresh berry flavor.
Ingredients
Berry Filling
- 3 cups mixed berries (sliced strawberries and blackberries)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Crust and Topping
- 2 refrigerated pie crusts (Pillsbury’s, thawed and at room temperature)
- Flour, for dusting
- Milk, for brushing pie crusts (optional)
- Turbinado sugar, for sprinkling
Serving
- Vanilla ice cream (optional)
Instructions
- Preheat Oven: Set your oven to 375˚F (190˚C) to get it ready for baking the galettes.
- Prepare Baking Sheets: Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Berry Filling: In a mixing bowl, combine the mixed berries, sugar, cornstarch, and lemon juice. Stir gently to coat the berries evenly. Refrigerate this mixture until you are ready to assemble the galettes.
- Roll Out Pie Crusts: Lightly dust your work surface with flour to prevent sticking. Roll out the first pie crust slightly to smooth it out and enlarge it just a bit.
- Cut Circles: Using a cereal bowl rim or a 5.5 to 6-inch round cookie cutter, cut out 4 circles from the rolled pie crust. Repeat this step with the second pie crust to yield 8 circles total.
- Arrange Circles: Transfer all the cut pie crust circles onto the prepared baking sheets, spacing them evenly.
- Add Berry Filling: Evenly divide the refrigerated berry mixture between each pastry circle, placing the berries in the center, leaving a border around the edges.
- Fold Edges: Carefully fold the edges of each pie crust over the berries, partially covering the filling and overlapping the crust as needed. Ensure there are no cracks or openings to prevent juices from leaking.
- Brush and Sprinkle: Lightly brush the folded crust edges with milk to promote browning. Then sprinkle turbinado sugar generously on top for a sweet, crunchy finish.
- Chill Galettes: Place the assembled galettes in the refrigerator for 15 minutes up to 5 hours to help the crust set before baking.
- Bake: Bake the galettes in the preheated oven for about 25 minutes, or until the crusts are lightly browned and the berry filling is bubbling.
- Cool: Remove from the oven and let cool for at least 5 minutes to set before serving.
- Serve: Top each warm galette with a scoop of vanilla ice cream if desired for a delightful contrast of warm tart and creamy cold.
Notes
- Using refrigerated pie crusts helps save time but you can make your own pastry dough if preferred.
- Ensure the edges are sealed well to prevent the berry juices from leaking during baking.
- Chilling the galettes before baking enhances the crust’s flakiness and helps keep the shapes intact.
- Turbinado sugar adds a nice crunch and subtle molasses flavor to the final dish, but you can substitute with coarse sugar.
- Swap mixed berries based on seasonality or preference—blueberries, raspberries, or blackberries work beautifully.
- For a dairy-free option, brush the crusts with melted coconut oil instead of milk and serve with dairy-free ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American