Easy Raspberry Galettes

5 from 6 votes

Easy Raspberry Galettes made with homemade short crust pastry, fresh raspberries, and flavors of orange and vanilla.

Prep Time30

Cook Time35

dough chilling time1

Total Time2 5

Course: Dessert

Cuisine: American

Servings: tarts

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.

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.
625 grams fresh raspberries, 100 grams granulated sugar, 1 tablespoon orange zest , 1 tablespoon orange juice, 1 teaspoon pure vanilla extract or vanilla bean paste, 1 tablespoon fresh basil leaves, 1 tablespoon fresh mint leaves, 2 teaspoons 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.

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.
1 large egg, 1 teaspoon 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.

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.
375 grams ricotta cheese, 2 tablespoons pure vanilla extract, 50 grams 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.
125 grams heavy whipping cream 32-36% fat, 50 grams granulated sugar
Gently fold the whipped cream into the ricotta. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Storage: Fruit pies are best kept in an airtight container in the fridge for up to 5 days. Reheat to serve.