Easy Raspberry Galettes

Easy Raspberry Galettes are homemade pie crusts filled with sweetened raspberries also known as a raspberry tarts in France. 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!

🌿 Ingredients You Need & Why

1. All Butter Pie Dough
   • My homemade pie crust recipe makes enough dough for 6-individual fruit galettes.
2. Fresh Raspberries
   • Raspberries are in high pectin which aids in setting the filling, while their juiciness contributes to a luscious jammy texture.
   • Using slightly frozen fresh raspberries can help maintain their shape during assembly and baking. Pop fresh berries in the freezer for about an hour before making the filling.
3. Granulated Sugar
   • Granulated sugar not only sweetens the tart raspberries but also draws out their juices, creating a syrup that bakes into the pie crust.
4. Fresh Orange Zest and Orange Juice
   • I love how fresh orange zest and juice bring citrus undertones to the raspberries.
5. Pure Vanilla Extract
   • A little vanilla goes a long way and tastes so good with any type of pastry, especially the ones with fresh fruit.
6. Fresh Basil and Fresh Mint
   • Fresh herbs contrast the sweetness of the filling, making the galette more aromatic and layered in flavor.
7. Cornstarch
   • Cornstarch acts as a thickening agent, binding with the raspberry juices during baking to create a cohesive jam-like filling.
   • This prevents excess fruit juice from seeping into the crust, ensuring a crisp tart base.
8. Almond Meal or Almond Flour
   • A generous layer is placed in the center of the tarts to absorb additional raspberry juice when baking and also to prevent a soggy bottom crust.
   • Plus you get a little added nutty flavor.
9. Heavy Whipping Cream
   • Heavy whipping cream at 33-36% fat, whips into a stable, airy topping to lighten the overall taste experience of the dessert.
10. Ricotta Cheese
    • Adds a slightly tangy element to the whipped cream, with a bit of stabilization.

Tips for Making Raspberry Galettes

1. 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.
2. Homemade Pie Crust dough can be made the day before, wrapped in plastic and kept in the fridge.
3. You will need to let very cold over-night dough sit at room temperature for about 30 minutes to soften slightly before rolling out.
4. Otherwise make your dough, wrap in plastic and refrigerate for at least one hour before rolling out.
5. If using frozen raspberries, set them on the counter for about 15-20 minutes on paper towels to dethaw and release any water from being frozen.
6. Weigh your dough with a kitchen scale and then divide into six equal portions.
7. Roll each section into a rough circle about ⅛-¼ inch thickness.
8. Sprinkle the dough with almond flour just in the center where you will place the raspberries to absorb some of the raspberry juice and help prevent a soggy bottom crust.
9. Arrange coated raspberries in the center and fold dough crust inward. Press and fold the dough slightly over itself and the raspberries.
10. Sprinkle pastry and raspberries lightly with coarse sugar if desired.
11. Bake until pastry is golden brown and cooked on the bottom.

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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