Easy Raspberry Galettes
Serves 6
30 mins prep
35 mins cook
60 mins dough chilling time
125 mins total
Easy Raspberry Galettes made with homemade short crust pastry, fresh raspberries, and flavors of orange and vanilla.
Raspberry Filling
ozfresh raspberriescold or lightly frozen
tbsporange zest
tbsporange juice
tsppure vanilla extract or vanilla bean paste
tbspfresh basil leavesfinely chopped
tbspfresh mint leavesfinely chopped
tspcornstarch
almond flour or almond mealfor covering bottom of crust
Topping
sparkling or coarse sugarto sprinkle on crust
Ricotta Whipped Cream
ozricotta cheesecold
ozgranulated sugardivided
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Homemade Pie Crust Dough
Make your homemade pie crust dough the day before or a couple hours prior to bake time. Use the recipe for a double pie crust to make 6 individual rustic raspberry tarts.
Raspberry Filling
Place the raspberries into a large bowl. Add in the rest of the ingredients and very gently fold a couple times with a silicone spatula to coat the berries.
oz fresh raspberries
oz granulated sugar
tbsp orange zest
tbsp orange juice
tsp pure vanilla extract or vanilla bean paste
tbsp fresh basil leaves
tbsp fresh mint leaves
tsp cornstarch
The raspberries will release some liquid and become more fragile. Transport them carefully with a spoon onto the dough. Discard any juices left in the bowl.
Tarts
Preheat the oven to 375℉ (190℃). Line two baking trays with parchment paper.
Weigh and divide your pastry dough into 6 even portions. Shape each dough portion into a small disk.
Roll each disk out into a roughly shaped circle about 1/8 to 1/4 inch thickness.
Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border of raw dough.
almond flour or almond meal
Carefully place enough raspberries to cover the almond flour. Its ok if there is some overlapping.
To form the outer crust around the baries, fold the bare pastry dough inwards towards raspberries, crimping the edges as your work around the circle.
Transfer tarts to the parchment paper lined baking tray using a large flat offset spatula.
Beat the egg and water together in a small bowl with a fork to make the egg wash. Brush the pastry folds with a thin coating of egg wash then sprinkle with coarse sugar.
large egg
tsp water
sparkling or coarse sugar
Place the trays in the fridge for about 20 minutes for the pastry to firm. Cold pie dough will hold a better shape when baked.
Bake one tray at time on the middle oven rack for 30-35 minutes until the pastry is golden brown and the bottom crust is cooked.
Allow raspberry galettes to cool completely for the juice to thicken before serving.
Ricotta Whipped Cream
Place the ricotta, vanilla and half of the sugar in a medium-large mixing bowl. Use a wire hand whisk to gently stir and evenly distribute the vanilla and sugar.
oz ricotta cheese
tbsp pure vanilla extract
oz granulated sugar
In a separate medium mixing bowl, using an electric hand mixer, beat the heavy whipping cream and remaining sugar. Whip until medium peaks form.
oz heavy whipping cream 32-36% fat
oz granulated sugar
Gently fold the whipped cream into the ricotta. Cover the bowl with plastic wrap and refrigerate until ready to serve.