Mini Fruit Galettes Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Granulated sugar: Sweetens both the dough and the fruit filling.

Salt: Enhances the flavors in the dough.

Ice water: Helps bring the dough together without warming the butter.

Mixed fresh fruit: The star of the filling, providing natural sweetness and flavor.

Lemon juice: Adds a touch of acidity to balance the sweetness of the fruit.

Cornstarch: Thickens the fruit filling, preventing it from becoming too runny.

When mixing the flour, sugar, and salt with the cold butter, use a pastry cutter or your fingertips to ensure the mixture resembles coarse crumbs. This technique helps to create a flaky crust by keeping the butter cold and in small pieces, which will melt during baking and create steam pockets.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the galettes slightly healthier.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and a hint of coconut flavor, which pairs well with fruit.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor profile.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• sliced mixed fresh fruit - Substitute with frozen mixed fruit: Frozen fruit can be used if fresh fruit is not available, just make sure to thaw and drain it well.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken the fruit mixture.

• granulated sugar - Substitute with turbinado sugar: Turbinado sugar adds a slight molasses flavor and a bit of crunch when sprinkled on top.

• Allow the mini fruit galettes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the crust soggy.

• Once cooled, place the galettes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the galettes within 2-3 days. This keeps the fruit filling fresh and the crust crisp.

• For longer storage, wrap each galette individually in plastic wrap, then place them in a freezer-safe bag or container. This method helps preserve their flavor and texture.

• When ready to enjoy, thaw the galettes in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the fruit filling and the crispness of the crust.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed galettes on a baking sheet and warm them for about 10 minutes, or until the crust is crisp and the fruit filling is heated through.

• If you prefer a quicker method, you can reheat the galettes in a microwave. Place one galette on a microwave-safe plate and heat on medium power for 30-45 seconds. Note that this method may not retain the crust's crispness as well as oven reheating.

• For an extra touch of freshness, consider adding a dollop of whipped cream or a scoop of vanilla ice cream to the reheated galettes. This complements the fruit filling beautifully and enhances the overall dessert experience.

• Preheat your oven to 350°F (175°C). Place the mini fruit galettes on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until the crust is crisp and the fruit filling is warmed through.

• If you prefer using a toaster oven, set it to 350°F (175°C). Place the galettes directly on the toaster oven rack or on a small baking sheet. Heat for 8-10 minutes, checking frequently to ensure they don't over-brown.

• For a quick reheat, use a microwave. Place the galettes on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious as the crust may not stay as crisp as when using an oven.

• If you have an air fryer, preheat it to 320°F (160°C). Place the mini fruit galettes in the basket, ensuring they are not touching. Heat for 5-7 minutes, checking halfway through to ensure even warming.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Place the galettes in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure both sides are warmed and the crust remains crisp.

• Oven: Preheat to 400°F (200°C) to bake the galettes until the crust is golden and the fruit is bubbly.

• Baking sheet: Line with parchment paper to prevent the galettes from sticking and to make cleanup easier.

• Parchment paper: Used to line the baking sheet, ensuring the galettes do not stick and are easy to remove.

• Mixing bowl: Combine flour, sugar, and salt, and later mix the fruit with lemon juice, cornstarch, and sugar.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Wrap the dough disk and refrigerate it for 30 minutes to chill and firm up.

• Rolling pin: Roll out the dough on a floured surface to the desired thickness.

• Knife: Cut the rolled-out dough into 4 circles.

• Measuring cups: Measure out the flour, sugar, and sliced fruit accurately.

• Measuring spoons: Measure the salt, lemon juice, cornstarch, and additional sugar precisely.

• Spatula: Transfer the dough circles to the prepared baking sheet without tearing.

• Small bowl: Toss the sliced fruit with lemon juice, cornstarch, and sugar.

• Pastry brush: Brush the edges of the dough with water or egg wash if desired, to help the sugar adhere.

• Cooling rack: Allow the baked galettes to cool slightly before serving.

Use store-bought dough: Save time by using pre-made pie crusts instead of making your own dough from scratch.

Pre-slice fruit: Buy pre-sliced mixed fruit from the grocery store to skip the slicing step.

Chill dough quickly: Place the dough in the freezer for 10-15 minutes instead of refrigerating for 30 minutes.

Batch preparation: Make a larger batch of dough and freeze extra portions for future use.

Simplify toppings: Use a sprinkle of cinnamon sugar instead of mixing lemon juice and cornstarch with the fruit.