Mini Fruit Galettes Recipes

MINI FRUIT GALETTES

Mini Fruit Galettes image

Provided by Fake Bake

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 5

Ingredients

One 14.1-ounce box refrigerated rolled pie crust (2 crusts total)
All-purpose flour, for dusting
1 1/2 cups fresh or frozen whole cranberries, thawed if frozen
1 large egg beaten with 1 tablespoon water
1/2 cup plus 2 tablespoons coarse crystal sugar

Steps:

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Roll out the pie crusts so they lie flat, dusting with flour as necessary to prevent sticking. Cut 3 rounds in each pie crust using a 6-inch diameter bowl or pastry cutter. Add 1/4 cup berries to the center of each pie crust round and fold the crust up over the filling. Brush with the egg wash and sprinkle with the crystal sugar. Bake until golden brown, 20 to 24 minutes. Cool slightly.

MINI BLUEBERRY GALETTES

Mini Blueberry Galettes image

Provided by Ree Drummond : Food Network

Categories dessert

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

SUMMER FRUIT GALETTES

Summer Fruit Galettes image

Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.

Provided by shannonlolly

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 29m

Yield 10

Number Of Ingredients 7

Ingredients

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, sliced
½ pint fresh blueberries
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour, divided
6 tablespoons turbinado sugar, divided

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 37.9 g, Fat 12.1 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 191.6 mg, Sugar 17.3 g

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