Sweet and sour fruits baked in a golden brown pastry dough, these Mini Fruit Galettes made with 3 different fillings (peach, blackberry and raspberry) are the perfect way to add some color to your summer! Make use of those delicious fruits and feel like a pastry chef with this simple recipe!
A galette is a French pastry that’s essentially just a flat pie dough filled with fruit and then folded over on top. They’re a super cute way to portion out servings and are great as pie or larger pastry alternatives!
This recipe is just as fun to make as it looks! Whip together the simple dough, mix together a scrumptious fruit filling and just like that, you have a pastry that is at the epitome of French cuisine!
HOW TO MAKE MINI FRUIT GALETTES:
- Make The Dough! In a mixing bowl, use your hands to mix together the flour, butter, salt, and sugar until the butter is well incorporated into the flour and mixture is able to clump together. Do this by crumbling the butter with your hands. Transfer this mixture out into a bowl. Gradually add in the cold water and use either your hand or a spoon until the dough comes together. You might not end up using all of the water since it depends on how dry your flour is (I ended up using about 2 tbsp). The dough should be smooth and shiny, not shaggy. Shape the dough into a disk (so it’s easier to roll out later) that is about 1/2 inch to 3/4 inch thick, cover with cling wrap, and chill it for at least 2 hours in the refrigerator so it firms up. Pie dough should be chilled before using, so I typically make it the night before and just let it chill overnight.
- Make The Filling! To make the fillings, place each type of fruit into a separate bowl. In each, add 2 tsp sugar, a pinch of salt, 1 tbsp cornstarch, and about 1 tsp of lemon juice (varies based on the tartness of your fruit). In the peaches, add in the cinnamon. Make sure the filling is ready before you start rolling out the pies. Don’t take out the dough from the fridge before that, otherwise it will get warm sitting on the counter. Remember, pie dough is best worked with when cold.
- Roll! When ready to assemble the galettes, take the dough out of the fridge, divide into thirds and roll each until they’re about 1/4 inch thick. Then, in the middle of each, sprinkle 1 1/2 tbsp of almond flour to help absorb the juice from the filling to prevent the dough from becoming soggy.
- Fill! Then, add in your fillings, leaving about 1/2 – 3/4 inch of dough empty in a ring on the outside. Cut a few slits in the empty dough around the edge of each galette and fold each strip over the fruit. If there is too much overlap between strips, you can trim the strips to look a bit more proportionate. Mix together the milk and maple syrup and generously glaze the tops of the galettes.
- Chill! It is important to chill assembled galettes before baking. Chill them in the refrigerator for at least 30 minutes.
- Bake! Preheat the oven to 350°F/190oC. Bake the galettes for about 25 minutes or until golden brown. Serve with a scoop of ice-cream and enjoy!
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Sweet and sour fruits baked in a golden brown pastry dough, these Mini Fruit Galettes made with 3 different fillings (peach, blackberry and raspberry) are the perfect way to add some color to your summer! Make use of those delicious fruits and feel like a pastry chef with this simple recipe!
- 1 1/4 cup all purpose flour
- 10 tbsp salted butter , cubed (approx. 140 gms)
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp cold water , as needed
- 1 cup blackberries
- 1 cup peaches , sliced
- 1 cup raspberries,
- 3 tbsp cornstarch
- 6 tsp sugar
- pinch salt
- 1/2 tsp cinnamon , for peach filling
- 3 tsp lemon juice
- 4 1/2 tbsp almond flour
- 2 tbsp milk
- 1 tbsp maple syrup , or honey
-
Make The Dough: In a mixing bowl, use your hands to mix together the flour, butter, salt, and sugar until the butter is well incorporated into the flour and mixture is able to clump together. Do this by crumbling the butter with your hands. Transfer this mixture out into a bowl. Gradually add in the cold water and use either your hand or a spoon until the dough comes together. You might not end up using all of the water since it depends on how dry your flour is (I ended up using about 2 tbsp). The dough should be smooth and shiny, not shaggy. Shape the dough into a disk (so it's easier to roll out later) that is about 1/2 inch to 3/4 inch thick. Then cover with a cling wrap and chill it for at least 2 hours in the refrigerator so it firms up. Pie dough should be chilled before using, so I typically make it the night before and just let it chill overnight.
-
Make The Filling: To make the fillings, place each type of fruit into a separate bowl. In each, add 2 tsp sugar, a pinch of salt, 1 tbsp cornstarch, and about 1 tsp of lemon juice (varies based on the tartness of your fruit). In the peaches, add in the cinnamon. Make sure the filling is ready before you start rolling out the pies. Don't take out the dough from the fridge before that, otherwise it will get warm sitting on the counter. Remember, pie dough is best worked with when cold.
-
Roll: When ready to assemble the galettes, take the dough out of the fridge, divide into thirds and roll each until they’re about 1/4 inch thick. Then, in the middle of each, sprinkle 1 1/2 tbsp of almond flour to help absorb the juice from the filling to prevent the dough from becoming soggy.
-
Add The Filling: Then, add in your fillings, leaving about 1/2 - 3/4 inch of dough empty in a ring on the outside. Cut a few slits in the empty dough around the edge of each galette and fold each strip over the fruit. If there is too much overlap between strips, you can trim the strips to look a bit more proportionate.
-
Glaze And Chill: It is important to chill assembled galettes before baking. Mix together the milk and maple syrup and generously glaze the tops of the galettes. Then, chill them in the refrigerator for at least 30 minutes.
-
Bake: Preheat the oven to 350°F/190oC. Bake the galettes for about 25 minutes or until golden brown.
-
Serve with a scoop of ice-cream and enjoy!
- The dough can be made up to a day or two before, just store it in the fridge.
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