Reviews (2)
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61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
Martha Stewart Member
Rating: Unrated
11/23/2016
These came out wonderfully! Cons are time and effort, and some might object to how sour the recipe is. Also, the recipe calls for 6.5 cups of raspberry/rhubarb filling, but only 4 cups total of filling are actually used. Overall quite tasty and the mini portions are fun.
Martha Stewart Member
Rating: Unrated
06/09/2013
This recipe is awesome. I love the rhubarb to berry ratio. I am making gluten free this time.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
6123_032211_mini_galettes.jpg
Ingredients
Ingredient Checklist
%%component_recipe_title%%, do not divide into 2 disks
All-purpose flour, for dusting
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 cups)
8 ounces (about 1 1/2 cups) fresh raspberries
1/4 cup cornstarch
2 cups granulated sugar
Coarse sanding sugar, for sprinkling
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
6123_032211_mini_galettes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8
Recipe Summary
Yield: Makes 8
Yield: Makes 8
Makes 8
6123_032211_mini_galettes.jpg
6123_032211_mini_galettes.jpg
Ingredients
Ingredients
- %%component_recipe_title%%, do not divide into 2 disks
- All-purpose flour, for dusting
- 1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 cups)
- 8 ounces (about 1 1/2 cups) fresh raspberries
- 1/4 cup cornstarch
- 2 cups granulated sugar
- Coarse sanding sugar, for sprinkling
Directions
Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.
Reviews (2)
Add Rating & Review
61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
Martha Stewart Member
Rating: Unrated
11/23/2016
These came out wonderfully! Cons are time and effort, and some might object to how sour the recipe is. Also, the recipe calls for 6.5 cups of raspberry/rhubarb filling, but only 4 cups total of filling are actually used. Overall quite tasty and the mini portions are fun.
Martha Stewart Member
Rating: Unrated
06/09/2013
This recipe is awesome. I love the rhubarb to berry ratio. I am making gluten free this time.
Reviews (2)
Add Rating & Review
61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
Add Rating & Review
61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
61 Ratings
5 star values:
9
4 star values:
9
3 star values:
28
2 star values:
10
1 star values:
5
- 5 star values:
- 9
- 4 star values:
- 9
- 3 star values:
- 28
- 2 star values:
- 10
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
11/23/2016
These came out wonderfully! Cons are time and effort, and some might object to how sour the recipe is. Also, the recipe calls for 6.5 cups of raspberry/rhubarb filling, but only 4 cups total of filling are actually used. Overall quite tasty and the mini portions are fun.
Martha Stewart Member
Rating: Unrated
06/09/2013
This recipe is awesome. I love the rhubarb to berry ratio. I am making gluten free this time.
Martha Stewart Member
Rating: Unrated
11/23/2016
These came out wonderfully! Cons are time and effort, and some might object to how sour the recipe is. Also, the recipe calls for 6.5 cups of raspberry/rhubarb filling, but only 4 cups total of filling are actually used. Overall quite tasty and the mini portions are fun.
Rating: Unrated
Rating: Unrated
06/09/2013
This recipe is awesome. I love the rhubarb to berry ratio. I am making gluten free this time.
All Reviews for Mini Rhubarb and Raspberry Galettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Rhubarb and Raspberry Galettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
