Mini Strawberry and Rhubarb Galettes
These sweet and tart mini strawberry and rhubarb galettes are easy to make, taste delicious, and are a wonderful spring dessert!
I recently grabbed some fresh rhubarb and strawberries on sale at my grocery store because I had a pie crust in the fridge that needed to be used up. These mini strawberry and rhubarb galettes were super simple to make and the combination of sweet strawberries with tart rhubarb always makes my family happy. I served these tasty little rustic pies with vanilla ice cream to make them extra special.
Mini Strawberry and Rhubarb Galettes
Ingredients:
- 1 pre-made pie crust, cut into 6 (4-inch) rounds
- 1 cup of fresh strawberries, sliced thinly
- 1/2 cup rhubarb, sliced thinly
- 1/4 cup white sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp fresh mandarin juice (an orange will also work)
- Zest from 1 fresh mandarin (an orange will also work)
- 1 small egg, well-beaten
- Turbinado sugar
How to Make Mini Strawberry and Rhubarb Galettes
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.
Pour the strawberries and rhubarb into a bowl and sprinkle the white sugar, cornstarch, mandarin juice, and zest. Gently stir the fruit until the sugar and cornstarch are evenly covering them.
Evenly spoon the fruit inside the pie crusts starting one inch from the edge. Fold and pinch the edge of the dough very well over the fruit.
Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
Bake in the oven for 15-20 minutes, or until golden brown.
Remove the galette from the oven and let cool for 10-15 minutes.
Equipment
- 4-inch Biscuit Cutter
Ingredients
- 1 pre-made pie crust cut into 6 (4-inch) rounds
- 1 cup of fresh strawberries sliced thinly
- ½ cup rhubarb sliced thinly
- ¼ cup white sugar
- 1 ½ tbsp cornstarch
- 1 tbsp fresh mandarin juice an orange will also work
- Zest from 1 fresh mandarin an orange will also work
- 1 small egg well-beaten
- Turbinado sugar
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 6 rounds.
- Pour the strawberries and rhubarb into a bowl and sprinkle the white sugar, cornstarch, mandarin juice, and zest. Gently stir the fruit until the sugar and cornstarch are evenly covering them.
- Evenly spoon the fruit inside the pie crusts starting one inch from the edge. Fold and pinch the edge of the dough very well over the fruit.
- Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Remove the galette from the oven and let cool for 10-15 minutes.
A classic combo of these two spring produce. These tartlets look so inviting, Pam.
It’s that time of year as our local berries are coming in and as a big fan of strawberry rhubarb pie, I know I would love these delicious looking little treats. This is especially true, since my favorite part of any pie is the crust and it looks like you get more of it with the galettes.
These mini pastries look wonderful. I can’t wait to try this recipe.