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MINI BLUEBERRY GALETTES Delicious Pie Crust Dessert
Today's Recipe: https://catherinesplates.com/mini-blueberry-galettes/
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0:00
welcome back everyone today is a quick
0:03
and easy dessert i am going to make mini
0:07
blueberry gallettes now a gallette is a
0:12
French term for a flat pastry fruit
0:16
filling it's golden brown flaky
0:20
delicious crust we're going to make it
0:23
easy using refrigerated pie crust now if
0:27
you want to make your own homemade pie
0:29
crust I have a recipe for that on my
0:31
recipe blog you can go find it there but
0:33
like I said it's going to be a quick
0:35
recipe today okay we're going to start
0:39
with that
0:41
filling and I've got one pound of fresh
0:45
blueberries now you can use almost any
0:48
type of fruit for this recipe that you
0:49
want all right let's get started with
0:52
our fruit filling before you get started
0:55
on the fruit filling you want to make
0:56
sure that you pull your pie crust out of
0:59
the refrigerator i'm using both rolls
1:01
that come in the box here you want to
1:04
let it sit on your
1:06
countertop while we make the filling now
1:09
it's very simple we're going to start in
1:11
a medium bowl with one pound of your
1:14
fruit
1:16
we're going to add 1/4
1:18
cup of white granulated
1:23
sugar make sure that equals out
1:27
there sprinkle it on
1:33
top we're going to take two tablespoons
1:36
of corn starch we're going to add it to
1:38
the bowl
1:47
and then we're going to add lemon
1:51
juice now I'm just using the bottled
1:53
lemon juice here or you can get a fresh
1:55
lemon and squeeze it on in you can even
1:59
zest it if you want and add some zest
2:01
pieces to it two
2:04
teaspoons if you're doing the juice from
2:06
the jar
2:08
here there we go
2:10
all right that's it the cornstarch will
2:13
help keep the mixture together so let's
2:16
get this all
2:18
combined are y'all using blueberries or
2:20
do you want to try a different
2:23
fruit apples are a good one for sure
2:27
make sure they're nice and coated nice
2:29
and evenly
2:32
whoop think we had one run
2:35
away all right we're going to set this
2:37
aside we're going to bring our pie crust
2:41
over all right we got the pie crust
2:43
right here get set out long
2:46
enough we're going to work with one pie
2:49
crust at a
2:50
time comes like
2:55
that we're going to open it
3:00
up what we're going to do is add some
3:02
flour to our work surface make sure it's
3:04
nice and clean
3:12
i don't need too much maybe about a
3:20
teaspoon i'm going to cover my work
3:22
surface with the flour pull the dough
3:27
out we're going to start with the tip of
3:30
the dough right here in the
3:32
center we'll start it right there and
3:34
then we'll unroll it it should unroll
3:36
really easy since we let it sit
3:40
out we're going to take our rolling pin
3:44
just going to put a little bit of flour
3:45
on
3:50
it and then we'll roll this out about
3:53
double the
4:00
size there we go
4:05
you don't want it too thin now we're
4:07
going to use a dish that's about 4 in in
4:10
diameter and this is a good one right
4:13
here you can get your glass and you can
4:15
measure it and see if you can get a 4 in
4:16
put the edge of it upside down on the
4:19
dough i'm think I'm going to get about
4:22
four on here so I'm going to place it on
4:25
there i'm going to take a knife i'm just
4:26
going to go around the
4:30
edge to kind of cut it
4:36
out there we
4:40
go and I'll do that three more
4:48
times here we
4:52
go just going to peel that off put it
4:55
right
4:58
there and then once we get these cut out
5:01
we can take that excess dough roll it
5:04
back out and we may get another one from
5:11
it now a gallette is a free form tart
5:16
okay so we're going to place two
5:18
tablespoons of our blueberry mixture
5:22
right in the center
5:28
or maybe I'll do one we'll see how that
5:30
looks y'all come on up and let me know
5:33
what you think now we're going to free
5:35
form the crust the edges here so what
5:40
you do you just bring up the crust just
5:43
kind of pinch it around
5:47
we don't want to cover up the
5:49
center of the mixture there but we do
5:52
want to make sure that it doesn't like
5:54
pour out so we're just going to free
5:58
form
5:59
yeah just like
6:04
that now follow me we're going to pick
6:07
it
6:09
up and we're
6:11
coming i've got a sheet pan right here
6:14
lined with some parchment paper i'm
6:16
going to place this on
6:18
there make sure I got a good pinch going
6:20
on all the way
6:27
around and we'll create the
6:31
others so I got one
6:35
yeah and then maybe another half there
6:39
let's see i think that was half there we
6:42
go
6:48
all right bring up the sides and just
6:49
pinch them along the
6:52
way pinch them good you don't want them
6:54
to unseal
7:05
there all right I'm going to finish
7:09
these three right here and then what I'm
7:11
going to do is roll out the other dough
7:14
sheet cut out the circles fill it up
7:17
with
7:18
the blueberry mixture then I'm going to
7:21
come back with to you show you how we're
7:23
going to finish them
7:33
off give them some space
7:44
let's give these an egg wash in just a
7:46
small bowl I'm going to crack an
7:53
egg there we go take your fork beat it
7:57
up you want it nice and
8:00
frothy make sure you get you a pastry
8:04
brush yeah that looks good there
8:20
dip it in the egg wash and we're going
8:22
to coat the exposed pie crust right
8:26
around the edges of
8:28
it yeah give it a nice color help it get
8:32
nice and golden brown
8:35
now I'm not putting it on the
8:37
blueberries i'm staying on the crust
8:42
here now what we're going to do is get
8:44
some
8:46
sugar i've got some white granulated
8:48
sugar i'm going to sprinkle some right
8:50
on
8:50
top of the egg wash and the blueberries
9:06
now I'm using granulated sugar you can
9:08
use the thicker sugar which is what a
9:10
turbine sugar in the raw sugar in the
9:12
raw or you know a coarse
9:16
sugar okay i got my oven preheated at
9:20
400° we're going to bake these for about
9:23
30 to 35 minutes till they're nice and
9:25
golden brown and cooked through these
9:29
took about 25 minutes look at how
9:31
beautiful those
9:35
look all right which one should I
9:41
try look at how nice those look they're
9:44
nice and golden brown look at the
9:46
backside that filling is locked in you
9:48
guys
10:02
it's nice and crispy golden brown on the
10:05
outside i love that filling wow it's a
10:09
very scrumptious just pulls the whole
10:12
thing
10:13
together all
10:15
right are you doing blueberry y'all let
10:17
me know down in the comments let
10:19
everybody else know too all right give
10:21
me a thumbs up you
10:23
guys i'll see y'all on the next episode
10:27
bye
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