Easy Raspberry Galettes are homemade pie crusts filled with sweetened raspberries also known as a raspberry tarts. Pairing the mint with a bit of orange juice really lifts the flavor of this "rustic" dessert. Rustic in this case means easy and without finesse. Think of this recipe as a super quick way to enjoy a raspberry pie.
Whether you are using fresh raspberries from the farmer's market or de-thawing berries you froze over the winter these tarts taste like summer. Unapologetically, I crave fruit no matter the temperature outside. Therefore, when that need for summer fruit strikes I can instantly whip up a batch of fruit tarts.
Raspberry Tart or Raspberry Galette
A Raspberry Tart is made with short crust pastry either shaped by hand or in a tart pan with a shortbread crust. Raspberry Galettes are open faced pies free formed with pie crust that fold over the center. So I guess this recipe is both!
Tips for Making Raspberry Galettes
- Use frozen fresh raspberries to maintain shape while baking. You can use fresh un-frozen raspberries, but I found they turn to mush while shaping the tart.
- Homemade Pie Crust dough can be made the day before, wrapped in plastic and kept in the fridge.
- You will need to let very cold over-night dough sit at room temperature for about 30 minutes to soften slightly before rolling out.
- Otherwise make your dough, wrap in plastic and refrigerate for at least one hour before rolling out.
- If using frozen raspberries, set them on the counter for about 15-20 minutes before coating with sugar, orange juice, and mint.
- Weigh your dough with a kitchen scale and then divide into six equal portions.
- Roll each section into a rough circle about ⅛-¼ inch thickness.
- Sprinkle the dough with almond flour just in the center where you will place the raspberries.
- Arrange coated raspberries in the center and fold dough crust inward. Press and fold the dough slightly over itself and the raspberries.
- Using a pastry brush, paint a thin coat of egg wash on the pastry.
- Sprinkle pastry and raspberries lightly with coarse sugar if desired.
- Bake until pastry is golden brown and forming a crust texture on the bottom.
- Serve with vanilla ice cream or even a lovely lavender ice cream.
Blackberry or Blueberry Tarts
This recipe can be made with a variety of fresh berries. Swap the raspberries for blueberries or blackberries, or a mixture of all.
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Easy Raspberry Galettes
Ingredients
Raspberry Filling
- 3-4 cups fresh raspberries
- ½ cup granulated sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon zest from 1 large navel orange
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 teaspoon fresh mint or basil leaves, chopped or minced, *optional
- almond flour, for covering bottom of crust
Egg Wash
- 1 large egg, beaten with a fork
- 1 teaspoon water
Instructions
Homemade Pie Crust Dough
- Make your homemade pie crust dough the day before or a couple hours before bake time.
Raspberry Filling
- Place all ingredients into a bowl and gentle stir to coat the raspberries.
Tarts
- Preheat oven to 375 F (190 C) and line a baking tray with parchment paper.
- Weigh and divide pastry dough into 6 even portions.
- Roll each portion into a ⅛ -¼ inch thick circle.
- Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border.
- Place raspberries onto almond flour, enough to cover dough.
- Fold bare pastry dough inward towards raspberries, crimping the edges as your work around the circle.
- Transfer tarts to the parchment paper lined baking tray.
- Brush pastry with a thin coating of egg wash.
- Lightly sprinkle with coarse sugar.
- Bake tarts on the middle rack of the oven for 30-35 minutes until pastry dough is golden brown and the bottom crust is cooked.
Notes
Tips
-
- Use frozen fresh raspberries to maintain shape while baking. You can use fresh un-frozen raspberries, but I found they turn to mush while shaping the tart.
-
- Homemade Pie Crust dough can be made the day before, wrapped in plastic and kept in the fridge.
-
- You will need to let over night dough sit at room temperature for about 30 minutes to soften slightly before rolling out.
-
- Otherwise make your dough, wrap in plastic and refrigerate for 1-2 hrs.
-
- If using frozen raspberries, set them on the counter for about 15-20 minutes before coating with sugar, orange juice, and mint.
-
- Weigh your dough with a kitchen scale and then divide into six equal portions.
-
- Roll each section into a rough circle about ⅛-¼ inch thickness.
-
- Sprinkle the dough with almond flour just in the center where you will place the raspberries to soak up some of their juices.
Karly
These are so cute!! Thanks for sharing, I will definitely try these!
Jenn
Thank you Karly! they are super easy and so good!!
Gabriella C
Making these for valentines day, how many tarts is this recipe intended to make? And can the mint be optional? Thank you cant wait to try this.
Jenn
Hi! The recipe makes 6 tarts 🙂 And yes the min is optional. Happy Baking!!