Best 3 Mini Rhubarb And Raspberry Galettes Recipes
Calling all pastry enthusiasts! If you're looking for a delightful treat that combines the sweet and tart flavors of rhubarb and raspberries, enveloped in a flaky, golden crust, then look no further than mini rhubarb and raspberry galettes. These individual-sized pastries are a perfect blend of rustic charm and delectable taste, making them ideal for any occasion. With their vibrant colors and irresistible aroma, these galettes are sure to tantalize your taste buds and leave you craving more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to the ultimate mini rhubarb and raspberry galette experience.
Let's cook with our recipes!
MINI RHUBARB AND RASPBERRY GALETTES
Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). In this recipe from " Martha Stewart's New Pies & Tarts," the two are simply tossed with cornstarch and sugar, then centered on small rounds of pate brisee to create individual galettes.
Provided by Martha Stewart
Yield Makes 8
Number Of Ingredients 7
Steps:
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
RHUBARB-RASPBERRY GALETTE
A galette is nothing more than a free-form tart. This one is full of rhubarb and raspberries - perfect for the summer.
Provided by P48422
Categories Pie
Time 1h10m
Yield 1 galette
Number Of Ingredients 8
Steps:
- Oven to 400°F.
- Prepare a sheet pan lined with parchment.
- Roll out the galette dough to a 15 inch round.
- Fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
- Trim the rhubarb.
- If the stems are more than 1 inch thick, slice them in half lengthwise.
- Cut the stalks into 1-inch pieces.
- In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
- Let stand 10 minutes.
- Spread the filling over the center of the dough, leaving 2" rim all the way around.
- Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
- Brush the edge with melted butter, then sprinkle the entire galette with sugar.
- Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
- Let cool 10 minutes, then transfer to a rack to finish cooling.
- Serve with unsweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2277.3, Fat 85.2, SaturatedFat 29.9, Cholesterol 61.1, Sodium 1112.5, Carbohydrate 370.7, Fiber 27.5, Sugar 238.3, Protein 21.3
MINI RHUBARB AND RASPBERRY GALETTES
Steps:
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
- In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
- Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400°F. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375°F, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
Tips:
- Choose fresh, ripe rhubarb and raspberries. This will ensure the best flavor and texture in your galettes.
- Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together.
- Chill the dough before rolling it out. This will make it easier to work with and prevent it from sticking to your work surface.
- Use a sharp knife to cut the dough. A dull knife will tear the dough and make it difficult to shape the galettes.
- Don't overfill the galettes. Too much filling will make them difficult to seal and they may burst during baking.
- Bake the galettes until the crust is golden brown and the filling is bubbling. This will ensure that they are cooked through.
- Let the galettes cool slightly before serving. This will allow the filling to set and make them easier to handle.
Conclusion:
Mini rhubarb and raspberry galettes are a delicious and easy-to-make dessert that is perfect for any occasion. With their flaky crust, tart filling, and sweet glaze, these galettes are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dessert, give these mini rhubarb and raspberry galettes a try. You won't be disappointed!
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