Mini Blackberry Galettes Recipes
MINI FRUIT GALETTES
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Roll out the pie crusts so they lie flat, dusting with flour as necessary to prevent sticking. Cut 3 rounds in each pie crust using a 6-inch diameter bowl or pastry cutter. Add 1/4 cup berries to the center of each pie crust round and fold the crust up over the filling. Brush with the egg wash and sprinkle with the crystal sugar. Bake until golden brown, 20 to 24 minutes. Cool slightly.
MINI BLACKBERRY GALETTES
Steps:
- Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, divide the pie dough into 4 equal portions. Roll each into a 6-inch (15-cm) round. Brush off the excess flour. Transfer the dough rounds to the prepared baking sheet.
- In a large bowl, toss together the blackberries, granulated sugar, lemon zest and juice, and flour. Divide the filling between the dough rounds, mounding it slightly in the middle and leaving a 1-inch (2.5-cm) border uncovered. Fold the edges of the dough loosely over the blackberries. Brush the dough with the beaten egg and lightly sprinkle the galettes with turbinado sugar. Transfer the baking sheet to the freezer and chill the dough for 15 minutes.
- Bake until the crusts are golden and the blackberries are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack and let the galettes cool completely. Serve with vanilla ice cream. Serves 4.
MINI BLUEBERRY GALETTES
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
- Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
- Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.
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- In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
- Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
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- I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)
- Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.
- Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.
- Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that’s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.
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