why make this recipe
Mini Summer Berry Galettes are a delightful treat perfect for warm days. These little pastries are not only easy to make but also a fantastic way to enjoy fresh summer fruits. With juicy strawberries and blueberries, they bring a burst of flavor to your table. They look beautiful and can be served at gatherings, picnics, or simply as a sweet dessert at home. Plus, each galette has a rustic charm that makes them feel special without requiring too much effort.
how to make Mini Summer Berry Galettes
Ingredients
- 1 pound strawberries (hulled and cut into small pieces)
- 11 ounces blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 3 pie crusts (1 1/2 package of premade refrigerated pie crust)
- 1 egg
- 1 teaspoon water
- Sugar for garnish
Directions
- Start by bringing the pie crust to room temperature. Let it sit on the kitchen counter for about 15 minutes.
- Prepare your baking sheet by lining it with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, mix the strawberries and blueberries. Add the sugar and cornstarch, then gently toss the fruit to coat it.
- Stir in the cinnamon and lemon zest gently, and set this fruit mixture aside.
- On a lightly floured surface, roll out one of the pie crusts. Use a bowl about 4 1/2 inches in diameter to cut out circles from the dough. You should get 4 circles from one pie crust. Do the same with the remaining two pie crusts.
- Take one of the circles and place it on the parchment-lined baking sheet. Scoop about 1/4 cup of the fruit mixture into the center, making sure to leave the edges empty. Avoid scooping up any extra liquid from the fruit.
- Fold the edges of the crust up and over the fruit mixture, overlapping as needed. Press the overlapping edges together gently to hold them in place. Repeat this step for the rest of the pie crust circles.
- In a small bowl, whisk together the egg and water with a fork. Brush this egg wash over the crusts, and sprinkle sugar on top of both the crusts and the fruit.
- Bake the galettes in the oven for about 30 minutes or until the crust is golden brown. Serve them warm or let them cool. They are delicious with whipped cream or a scoop of vanilla ice cream!
how to serve Mini Summer Berry Galettes
Serve Mini Summer Berry Galettes warm or at room temperature. They can be enjoyed on their own or paired with a dollop of whipped cream or a scoop of vanilla ice cream. These treats are perfect for sharing at gatherings or as a special dessert after dinner.
how to store Mini Summer Berry Galettes
If you have leftovers, you can store the galettes in an airtight container at room temperature for a day or two. To keep them fresh longer, store them in the refrigerator, where they will last for up to 5 days. You can also freeze the galettes if you want to keep them for a longer time. Just be sure to wrap them well in plastic wrap and then in aluminum foil.
tips to make Mini Summer Berry Galettes
- Make sure your pie crust is at room temperature for easier handling.
- Use a slotted spoon when filling the galettes to avoid excess liquid from the fruit.
- Feel free to adjust the sugar amount based on how sweet your berries are.
- Experiment with different fruits if you want a variation, such as peaches or raspberries.
variation
You can change up the filling by using different fruits based on the season. Peaches, raspberries, or even mixed berries can be great alternatives. Adding a little almond extract in addition to the lemon zest can also enhance the flavor.
FAQs
Can I use frozen berries instead of fresh?
Yes, you can use frozen berries. Just make sure to thaw and drain them well before using to avoid excess liquid.Can I make the dough from scratch?
Absolutely! If you prefer homemade pie crust, feel free to make your own rather than using pre-made.How can I make these galettes gluten-free?
You can use a gluten-free pie crust alternative to make this recipe gluten-free. Just follow the package instructions for the best results.
Mini Summer Berry Galettes
Ingredients
Fruits and Filling
- 1 pound strawberries (hulled and cut into small pieces)
- 11 ounces blueberries
- 1/4 cup sugar Adjust based on berry sweetness.
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 zest zest of 1 lemon
Pastry
- 3 pie crusts (1 1/2 package of premade refrigerated pie crust) Use refrigerated pie crust for convenience.
- 1 teaspoon water Mix with egg for egg wash.
- as needed tablespoon sugar for garnish
Instructions
Preparation
- Bring the pie crust to room temperature for about 15 minutes.
- Prepare your baking sheet by lining it with parchment paper and preheat your oven to 350°F (175°C).
- In a large bowl, mix the strawberries and blueberries. Add the sugar and cornstarch, then gently toss the fruit to coat.
- Stir in the cinnamon and lemon zest gently, and set this mixture aside.
- On a lightly floured surface, roll out one of the pie crusts and cut out circles using a bowl about 4 1/2 inches in diameter.
- Repeat with the remaining two pie crusts, yielding about 12 circles.
Assembly
- Take one of the circles and place it on the parchment-lined baking sheet. Scoop about 1/4 cup of the fruit mixture into the center, making sure to leave the edges empty.
- Fold the edges of the crust up and over the fruit mixture, overlapping as needed, pressing the edges together to hold them in place.
- Repeat this step for the remaining pie crust circles.
Baking
- Whisk together the egg and water in a small bowl, then brush this egg wash over the crusts and sprinkle sugar on top.
- Bake the galettes for about 30 minutes or until the crust is golden brown.
- Serve warm or let cool. Delicious with whipped cream or vanilla ice cream.