Galettes, free-form tarts... whatever you decide to call them, they're mighty tasty. And cute. These yummy treats crafted by food blogger, Sarah Hubbell along with photographer Stancy Higley are an easy rendition of a homemade dessert that are also on the lighter side. And cute, did we mention that? See Sarah whip up these galettes in the prettiest of ways right here.
These mini galettes, or free-form tarts, come straight from Sarah Hubbell's kitchen where she tossed together her favorite pie crust and fresh berries for a yummy afternoon treat. The small size ensures you stick to healthy New Year's resolutions while still indulging your dessert cravings. The buttery pie crust balances perfectly with tangy macerated berries for a match made in sweet tooth heaven.
Mixed Berry Mini-Galettes
|Pie Crust:||1 1/3 cups flour|
|1 Tbsp powdered sugar + more for sprinkling||1 tsp salt|
|3.5 oz cold butter||3Tbsp+ ice cold water|
|2 Cups berries||4 Tbsp granulated sugar + more for sprinkling|
|1 tsp vanilla||1 Tbsp lemon juice|
|1 Tbsp cornstarch|
|Egg wash:||1 egg beaten|
Mix flour, powdered sugar and salt in a bowl.
Using a pastry cutter or your hands, pinch together the butter and flour mixture until dough is crumbly. Add water as needed, quickly mixing with your hands until dough just holds together.
Form into a disk, wrap in plastic wrap, and place in fridge for one hour.
Place berries in a bowl and add sugar, vanilla, lemon juice and cornstarch. Gently mix together.
Roll out dough on a lightly floured surface until 1/4 inch thick.
Use a bowl to cut out even circles.
Place dough circles on a parchment lined sheet tray.
Pile berries in the center of each circle, leaving the edges free from filling.
Fold the edges up around the berry filling.
Place tray with galletes in the freezer for 10 minutes while preheating oven to 350?F.
Brush edges of chilled galettes with egg wash, then sprinkle sugar on top. Bake until crust is slightly brown and crisp and filling bubbly, about 30 minutes.
Serve with a sprinkle of powdered sugar.