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Mini Berry and Nectarine Galettes Recipe

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4.4 from 15 reviews

These Mini Berry and Nectarine Galettes are delightful individual-sized rustic tarts featuring a flaky homemade crust filled with a sweet, juicy mix of blueberries, strawberries, and nectarine. Perfect for a brunch treat or a light dessert, these galettes combine fresh fruit with a buttery dough, topped with a crunchy turbinado sugar crust for added texture and sweetness.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 mini galettes

Ingredients

For the Crust

  • 1 1/2 cups (180g) all-purpose flour
  • 1 TBS turbinado sugar (plus more for sprinkling; can substitute with granulated cane sugar)
  • 1/2 tsp salt
  • 1/2 cup (1 stick or 115g) unsalted butter, cut into small cubes
  • 4 TBS ice cold water (add more if necessary)

For the Filling

  • 1/2 cup (80g) blueberries
  • 1/2 cup (80 to 90g) chopped strawberries
  • 1/2 small nectarine, chopped
  • 1/4 cup (4 TBS) light muscovado sugar (or light brown sugar)
  • 1 TBS cornstarch (for thickening filling)
  • 1 TBS orange juice
  • 1 tsp pure vanilla extract

For Assembly

  • 1 egg (any size, for egg wash)

Instructions

  1. Make the Crust: In a large bowl, combine the flour, turbinado sugar, and salt. Incorporate the cold butter cubes using your fingers or a pastry cutter, rubbing the butter into the flour until pea-sized clumps form. Create a well in the center, gradually add ice cold water (1-2 tablespoons at a time), and mix until a clumpy dough forms. Gather the dough into a disc, ensuring it feels moist not watery. Wrap with plastic film and refrigerate for 1 hour.
  2. Prepare the Filling: When ready to roll the dough, combine blueberries, chopped strawberries, chopped nectarine, light muscovado sugar, cornstarch, orange juice, and vanilla extract in a medium bowl. Mix gently to coat the fruit evenly.
  3. Preheat Oven and Prep Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper. Whisk the egg for the egg wash and set aside.
  4. Assemble the Galettes: Lightly flour your work surface and roll out the chilled dough disc to about 1/4 to 1/3 inch thickness, turning it frequently to prevent sticking. Use a 4 1/2-inch cookie cutter or small bowl to cut out circles. Place the dough circles on the prepared baking sheets. Spoon 2 to 3 tablespoons of the fruit filling into the center of each. Fold the dough edges toward the center, creating pleats around each galette. Brush the folded edges with the egg wash and sprinkle with additional turbinado sugar.
  5. Bake and Cool: Bake the galettes for 15 to 17 minutes or until the crust is golden brown and cooked through. Allow the galettes to cool for 10 to 15 minutes on the baking sheets before serving to let the filling set slightly.

Notes

  • If the dough feels sticky after adding water, add a little more flour to make it manageable but still moist.
  • You can substitute other fresh berries or stone fruits according to season or preference.
  • Ensure the butter and water are ice cold for the flakiest crust.
  • Turbinado sugar adds a nice crunch on top; feel free to substitute with coarse sugar if needed.
  • Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
  • Galettes are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/mini-berry-and-nectarine-galettes-recipe/