Mini Blackberry Galettes
Galettes, or rustic free-form tarts, are just as delicious as pie but even easier to make. If your pleated crust doesn’t look perfect, no worries—it will still taste delicious. If you like, serve these charming individual galettes with dollop of whipped cream or lightly sweetened crème fraiche instead of the vanilla ice cream.
Ingredients:
- 2 batches basic pie dough
- 6 cups (1 1/2 lb./750 g) blackberries
- 2/3 cup (5 oz./155 g) granulated sugar
- Grated zest and juice of 1 lemon
- 3 Tbs. all-purpose flour
- 1 egg, lightly beaten
- Turbinado sugar for sprinkling
- Vanilla ice cream for serving
Directions:
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a floured surface, divide the pie dough into 4 equal portions. Roll each into a 6-inch (15-cm) round. Brush off the excess flour. Transfer the dough rounds to the prepared baking sheet.
In a large bowl, toss together the blackberries, granulated sugar, lemon zest and juice, and flour. Divide the filling between the dough rounds, mounding it slightly in the middle and leaving a 1-inch (2.5-cm) border uncovered. Fold the edges of the dough loosely over the blackberries. Brush the dough with the beaten egg and lightly sprinkle the galettes with turbinado sugar. Transfer the baking sheet to the freezer and chill the dough for 15 minutes.
Bake until the crusts are golden and the blackberries are bubbling, about 30 minutes. Transfer the baking sheet to a wire rack and let the galettes cool completely. Serve with vanilla ice cream. Serves 4.
Williams Sonoma Test Kitchen
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