Oh-so adorable, these mini berry galettes are beyond scrumptious!
by Lindsay Evans
Tap and hold image to save to your device
Summer desserts should be light, flavour-packed and bursting with seasonal ingredients. Which is why we simply adore these adorable mini berry galettes. Perfect for an outdoor bbq or afternoon tea with the girls, these tarts are bursting with berry flavour. A galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind. They are pilled with fruit filling (think berries, plums, nectarines or even figs) and baked until bubbly and golden.
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) chilled unsalted butter, diced
1/4 to 1/2 cup ice water
4 cups fresh mixed berries (we like strawberries and raspberries)
1 tbsp all-purpose flour
1 tbsp demerara sugar
1/2 tsp ground cinnamon
1/2 tsp sea salt
zest of 1 lemon
1 large egg, beaten
Coarse sanding sugar, for sprinkling
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Turn dough out onto a work surface. Knead gently to bring dough together and flatten into a disk. Wrap tightly with saran wrap and refrigerate at least 1 hour.
Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside. Sprinkle a clean work surface lightly with flour. Divide dough evenly into 4 pieces. On a lightly floured surface, roll out each piece to a 6-inch round, 1/8 inch thick. Transfer rounds to a large parchment-lined rimmed baking sheet. Refrigerate until firm, about 20 minutes.
Meanwhile, in a small bowl, mix together flour, sugar, cinnamon, salt and lemon zest. Place berries in a large bowl and toss with flour mixture. Remove dough from fridge and pile berry mixture in the center of each dough round, leaving a 1-inch border all the way around each. Fold outside border over berry mixture, overlapping where necessary, and gently pressing to adhere the folds. Refrigerate or freeze until firm, about 20 minutes.
In a small bowl, beat together egg with a splash of water. Brush edges of dough with egg mixture, and sprinkle with coarse or sanding sugar. Bake until crust is golden brown and juices are bubbling, about 45 minutes. Transfer the baking sheet to a wire rack to cool. Serve warm or at room temperature with vanilla ice cream.