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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Toto Mcycle
[email protected]These galettes were a little time-consuming to make, but they were worth it. The end result was delicious and impressive. I would definitely make these again for a special occasion.
Sam Getchell
[email protected]I'm not a fan of rhubarb, but I really enjoyed these galettes. The raspberries helped to balance out the tartness of the rhubarb, and the crust was delicious. I would definitely make these again.
Saifullah Malik
[email protected]These galettes were easy to make and turned out great! I used frozen rhubarb and raspberries, and they still tasted delicious. I will definitely be making these again.
Katie biak
[email protected]These galettes were a hit at my party! Everyone loved the flaky crust and the tart and sweet filling. I would definitely make these again.
Luyanda Zondo
[email protected]The rhubarb and raspberry filling was delicious, but the crust was a little too dry. I would recommend adding a little more butter or oil to the dough.
Shadow Dragon
[email protected]These galettes were a bit of work to make, but they were worth it. The end result was a delicious and impressive dessert. I would definitely make these again for a special occasion.
Nayaralin Chun
[email protected]I followed the recipe exactly and my galettes turned out perfect! The crust was golden brown and flaky, and the filling was tart and sweet. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
Ken Phin
[email protected]These galettes were a little too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, they were delicious. The crust was flaky and the filling was tart and flavorful.
Namwanza David
[email protected]I made these galettes for a picnic and they were a hit! They were easy to transport and everyone loved them. The crust was crispy and the filling was flavorful. I would definitely make these again for a picnic or potluck.
Big Kitty
[email protected]I'm allergic to gluten, so I used a gluten-free flour blend to make these galettes. They turned out great! The crust was still flaky and the filling was delicious. I'm so glad I found this recipe.
Muwanguzi Joseph
[email protected]These galettes were delicious! The rhubarb and raspberries were a perfect combination. I loved the flaky crust and the tangy filling. I will definitely be making these again.
abdelghani djadi
[email protected]I'm not a baker, but these galettes were easy to make and turned out great. The instructions were clear and easy to follow. I would definitely recommend this recipe to anyone, even beginners.
Kenneth Jayko
[email protected]These galettes were a little time-consuming to make, but they were worth it. The end result was delicious and impressive. I would definitely make these again for a special occasion.
Tabassom aliya
[email protected]I made these galettes for a brunch party and they were a huge success! Everyone loved them. The crust was flaky and the filling was delicious. I would definitely recommend this recipe.
David King
[email protected]These galettes were easy to make and turned out beautifully. I used frozen rhubarb and raspberries, and they still tasted great. I will definitely be making these again.
Bongumusa Nonkula
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed these galettes. The raspberries helped to balance out the tartness of the rhubarb, and the crust was delicious. I would definitely make these again.
Muhammad Ishaq
[email protected]These mini galettes were a hit with my family! The filling was perfectly balanced between tart and sweet, and the crust was flaky and golden brown. I'll definitely be making these again.