Mini Blackberry Galettes Recipes

BLACKBERRY GALETTE

Steps:

• Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
• Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
• In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don't want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
• Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
• Spread the berries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart.
• Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
• Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the berries are bubbling.
• Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.

MINI BLUEBERRY GALETTES

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.

10-MINUTE BLACKBERRY GALETTE

Steps:

• Preheat oven to 375 degrees.
• 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.
• Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
• 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.
• Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
• Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
• Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!

MINI BLACKBERRY LEMON GALETTES

Steps:

• Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
• In a medium-sized bowl, combine the blackberries, maple syrup, cornstarch, and lemon juice and stir to evenly coat the blackberries. Set aside.
• Unroll the pie crusts and using a bowl with a 6-inch diameter, place the bowl face-down on the dough. Drag a pairing knife around the edge of the bowl. You can reroll the scraps of dough to create between 5 and 6 pies.
• Spoon 1/4 cup of the berry mixture into the center of the pies, leaving about 1-inch of dough around the edges. Start to tightly fold the dough around the edges and up over the filling, but leaving the middle still exposed.
• Once all the pies have been prepared, brush the beaten egg over the crust of each one and sprinkle with the turbinado sugar.
• Place the prepared pies in the refrigerator for at least 30 minutes before baking. Once ready, bake the pies for 25-28 minutes until the crust is completely golden-brown.
• Remove the pies from the oven and allow them to cool while you make the icing. Combine the powdered sugar, lemon juice, lemon zest, and vanilla in a small bowl and whisk to combine.
• Drizzle the icing over each pie and optionally, sprinkle more lemon zest over the top of each one. Then, they are ready to serve! If serving later, you can reheat them in the microwave for 30 seconds and they will taste just as good too!