Mini fruit galette
Extra flaky pie crust filled with juicy seasonal berries.
Yield: 8 mini galette
Materials
For the pie crust:
- 300 g all-purpose flour
- 260 g cold butter,cut into cubes
- 2 tbsp granulated sugar
- 1 tsp salt
- 60 g cold vodka
- 60 g cold water
For the filling:
- 80 g almond flour
- 450 g mixed berry
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 2 tsp lemon juice
To finish:
- 1 tbsp granulated sugar
- 1 tsp cinnamon
To serve:
- whipped cream or ice cream
Instructions
For the pie crust:
- In a stand mixer bowl, add 300 g of all-purpose flour, 21 tbsp of granulated sugar, and 1 tsp of salt. Next, add 260 g cold butter cut into small cubes. Using the paddle attachment, turn on the mixer at low speed. Mix until all the flour is completely coated in butter and you see no big chunks of fats.
- Then start adding 60 g of water and 60 g of vodka straight from the fridge, little by little. And continue to mix until the dough clumps together.
- Remove the dough from the bowl and place it on a floured surface. Pack the dough into a ball and cut it in a half. Form 1-inch thick rectangle with each half. Cover with plastic wrap and let rest for 2 hours in the fridge or better overnight.
- The next day, take the dough out of the fridge and place it on the counter. Using a rolling pin, start rolling from the center to the edges and rotate the dough to make a perfect circle. Roll until your dough is 1/8 inch thick, then grab a 6" cookie cutter and start cutting the mini galettes.
The filling:
- The filling: Destem and cut lengthwise the strawberry and place it in a bowl together with blackberry and blueberry. Add 1 tbsp of cornstarch, 2 tsp of lemon juice, and 1 tbsp of granulated sugar. Toss everything together and set it aside.
Assembling the mini fruit galette:
- Place 1 tbsp of almond flour on the bottom of each mini galette and add 1/3 of a cup of mixed berries. Fold the dough towards the center leaving a hole in the middle. Brush each galette with a egg wash(2 eggs+ 1tbsp of milk), sprinkle granulated sugar and cinnamon on top of the crust
- Place the baking trays in the fridge for an hour before baking. This step, helps the galette keep its shape.
Baking the mini fruit galette:
- Bake the galette in a pre-heated oven at 375° c 25/30 minutes. The galette should look have a nice golden crust and a bubbling filling. Let cool the galette completely and then, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
How to store mini fruit galette :
You can store the galette wrapped in plastic for up to 3 days, or in alternative freeze it for up to 3 months