Fruit Filled Galettes
A summer dessert perfection, these fruit filled galettes will have every guest reaching for another at backyard BBQ or summer soiree.
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If you’ve been searching for the perfect summer night dessert look no further. Galettes, or mini hand pies, are a pleasant and unexpected treat. Versatile to fit any occasion, I’ve made these with differing fruit fillings for birthdays, events and just because.
WHAT IS A GALETTE?
I love a traditional dessert and galettes are just that. French in nature, they are known for being hand made or hand folded sweet or savory pastries, giving them a rustic appearance.
HOW TO MAKE A FRUIT FILLED GALETTE
Galettes are easy to create with a great pie crust and fruit of your choosing. You could even cheat by using jam or fruit curd.
EQUIPMENT REQUIRED
- MUFFIN TIN
- CUTTING BOARD
- ROLLING PIN
- KNIFE
To begin you will need a pie crust. You can use my FLAKEY BUTTER PIE CRUST recipe. One crust will create 20 mini galettes. Roll out your crust to under 1/4″ thickness using parchment paper between your dough and rolling pin. This will allow you to receive a thin crust without any of the dough sticking to your rolling pin.
Using a knife, cut your crust into 3-4″ squares or whatever size you think will easily fill your muffin tin.
In an oiled muffin tin and lay your crust into each mold. They will look like mini pies.
Fill with fresh fruit, curd or pie filling (I’ve used blueberry lime jam, strawberry rhubarb puree and rhubarb curd) Fold up and over the extra dough creating a rough top crust by pinching and pleating the pastry.
Brush the pastries lightly with milk or buttermilk and sprinkle with raw sugar giving the edges a sweet crunch.
Bake at 400ºF for 15-20 minutes or until bubbly and browning. Remove and let cool.
These pastries can be eaten both warm or cooled according to your liking. Both ways are delicious.
Pin for your upcoming summer celebration!
Fruit Filled Galettes
Ingredients
- 1 Pie Crust
- Filling of choice: 1 lb Fresh Fruit Jam, Fruit Curd
- 2 Tbsp Milk or Buttermilk
- 1 Tbsp Raw Sugar
- 1 Tsp Oil
Instructions
- Preheat oven to 400ºF and oil muffin tin.
- Roll out your crust to under 1/4" thickness using parchment paper between your dough and rolling pin. This will allow you to receive a thin crust without any of the dough sticking to your rolling pin.
- Using a knife, cut your crust into 3-4" squares and lay into each muffin tin mold. They will look like mini pies.
- Fill with fresh fruit, curd or pie filling (I've used blueberry lime jam, strawberry rhubarb puree and rhubarb curd) Fold up and over the extra dough creating a rough top crust by pinching and pleating the pastry.
- Brush the pastries lightly with milk or buttermilk and sprinkle with raw sugar.
- Bake at 400ºF for 15-20 minutes or until bubbly and browning. Remove and let cool. Serve warm or cooled.
