Mini Blackberry Galettes Recipes

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BLACKBERRY GALETTE



Blackberry Galette image

This blackberry galette is bursting with seasonal flavor. If you're a beginner at working with pie dough, galettes are a great place to start! They're super easy to shape.

Provided by Jennifer Farley

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

6 ounces all-purpose flour ((approximately 1 1/3 cups))
1/2 teaspoon kosher salt
3 1/2 ounces unsalted butter, (very cold and cut into small pieces)
2-3 tablespoons ice cold water
3 cups blackberries
1/3 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon fresh-squeezed lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon kosher salt
1 large egg, (whisked)
1 1/2 teaspoons turbinado sugar
Optional for serving: vanilla ice cream

Steps:

  • Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
  • Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
  • In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don't want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
  • Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
  • Spread the berries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart.
  • Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
  • Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the berries are bubbling.
  • Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.

Nutrition Facts : Calories 257 kcal, Carbohydrate 31 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 192 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

MINI BLUEBERRY GALETTES



Mini Blueberry Galettes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pint blueberries
1/4 cup sugar, plus extra for sprinkling
2 tablespoons cornstarch
1 teaspoon vanilla
Pinch of salt
Zest of 1 lemon
Juice of 1/2 lemon
2 store-bought pie crusts (or 2 homemade pie crusts)
1 egg whisked with 1 tablespoon water

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, stir together blueberries, sugar, cornstarch, vanilla, salt and lemon zest and juice.
  • Cut the pie crusts into 6 circles with a 4 1/2-inch round cutter. Lift the circles onto the prepared baking sheet. Place about 1/4 cup of the blueberry mixture into the center of each circle. Gently fold over the edges to cover approximately 1 inch of the filling.
  • Brush the egg wash around the edge of each pastry. Sprinkle the crusts with sugar and bake until the crusts are golden and the filling is bubbly, 15 to 20 minutes.

BLACKBERRY CROSTATA



Blackberry Crostata image

Refrigerated pie crust combines with frozen berries for a simple dessert that looks elegant and impressive and tastes amazing.

Provided by Annie

Categories     Dessert

Time 35m

Number Of Ingredients 8

1 refrigerated pie crust
2 cups blackberries, fresh or frozen
1/3 cup sugar
1 teaspoon lemon juice
3 Tablespoons cornstarch
1 Tablespoon butter
1 egg white (optional)
1 Tablespoon coarse sugar

Steps:

  • Preheat the oven to 400 F.
  • Unroll the pie crust and lay it flat on a tray.
  • In a bowl mix the blackberries, with sugar, cornstarch and lemon juice.
  • Put the blackberries in the center of the pie crust, piling them up.
  • Fold up the sides of the crust around the berries. Be careful not to tear the crust as you fold it.
  • Cut the butter into small pieces and scatter them on top of the berries.
  • If desired brush the crust with egg white and sprinkle sugar on the crust. This will make it look more decorative.
  • Bake at 400 F for 30 minutes until the filling is bubbly and the crust is brown.
  • Let cool before cutting.

Nutrition Facts : Calories 355 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 218 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

10-MINUTE BLACKBERRY GALETTE



10-Minute Blackberry Galette image

This rustic Blackberry Galette is a quick and easy dessert recipe that can be assembled in just 10 minutes using store-bought, refrigerated pie crust.

Provided by Platings and Pairings

Categories     Dessert

Time 45m

Number Of Ingredients 11

1 9-inch refrigerated pie crust
Sprig of mint (to garnish)
Ice Cream (for serving)
2 full cups blackberries
3 Tablespoons turbinado (coarse sugar)
Zest from ½ small lemon (juice of ½ small lemon)
1 teaspoon vanilla extract
2-3 Tablespoons flour
2 Tablespoons sliced almonds
1 egg
1 teaspoon turbinado (coarse sugar)

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, vanilla and 2 tbsp. flour. Add additional flour if the mixture is very wet.
  • Gently unfold and lay out pie crust on a baking sheet lined with parchment paper.
  • Pour the blackberry mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats.
  • Whisk egg and, using a pastry brush, brush the egg onto the crust and sprinkle with almonds and sugar.
  • Bake until juices are bubbling and the crust is golden, 35 to 40 minutes.
  • Remove from oven, let sit for 5-10 minutes, serve with a scoop of ice cream on top and enjoy!

Nutrition Facts : Calories 200 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 147 mg, Sugar 6 g, ServingSize 1 serving

MINI BLACKBERRY LEMON GALETTES



Mini Blackberry Lemon Galettes image

Provided by Grace Randall

Categories     Sweets

Time 1h20m

Number Of Ingredients 11

2 pre-made pie crusts
2 and 1/2 cups fresh blackberries
1/4 cup pure maple syrup
1 tbsp cornstarch
1 tsp lemon juice
1 egg beaten
1/4 cup turbinado sugar (for sprinkling over the crust)
1/2 cup powdered sugar
1 tbsp. lemon juice
1/4 tsp lemon zest
1/4 tsp vanilla extract

Steps:

  • Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
  • In a medium-sized bowl, combine the blackberries, maple syrup, cornstarch, and lemon juice and stir to evenly coat the blackberries. Set aside.
  • Unroll the pie crusts and using a bowl with a 6-inch diameter, place the bowl face-down on the dough. Drag a pairing knife around the edge of the bowl. You can reroll the scraps of dough to create between 5 and 6 pies.
  • Spoon 1/4 cup of the berry mixture into the center of the pies, leaving about 1-inch of dough around the edges. Start to tightly fold the dough around the edges and up over the filling, but leaving the middle still exposed.
  • Once all the pies have been prepared, brush the beaten egg over the crust of each one and sprinkle with the turbinado sugar.
  • Place the prepared pies in the refrigerator for at least 30 minutes before baking. Once ready, bake the pies for 25-28 minutes until the crust is completely golden-brown.
  • Remove the pies from the oven and allow them to cool while you make the icing. Combine the powdered sugar, lemon juice, lemon zest, and vanilla in a small bowl and whisk to combine.
  • Drizzle the icing over each pie and optionally, sprinkle more lemon zest over the top of each one. Then, they are ready to serve! If serving later, you can reheat them in the microwave for 30 seconds and they will taste just as good too!

Nutrition Facts : Calories 205 calories, Carbohydrate 42.9 grams carbohydrates, Fat 3.2 grams fat, Fiber 3.8 grams fiber, Protein 2.1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 pie, Sodium 59 grams sodium, Sugar 32.2 grams sugar

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