Raspberry galette for two made with juicy fresh raspberries on a quick puff pastry crust, brushed with raspberry jam before serving. So easy, so simple, and always a huge hit!

Mini raspberry galette with scoop of ice cream on top.

Fresh raspberry dessert

In my house, it’s difficult for me to save a container of fresh raspberries to make this raspberry galette. My kids eat raspberries like they’re candy. They pop them on each finger, and giggle as they munch through them. Before I know it, the entire container is gone in one snack session. 

I’m super happy that they love fresh raspberries, because they’re so nutritious with vitamin C, potassium, and plenty of fiber. However, Mama would really like a fresh raspberry galette to enjoy after their bedtime, hah! So, I grab an extra pack of raspberries, and stash them under the spinach in the produce drawer–it’s a trick that always works in my house.

Anytime I make fresh fruit desserts, I aim for a crust that is is similar to my homemade puff pastry, because buttery and flaky crust is the perfect compliment to fresh fruit. My strawberry crostata recipe is similar to this galette, and you would love that, too!

What is a galette?

If the word galette is giving you pause, I like to call these raspberry ‘pick up pies’. Galettes are essentially a piece of pie crust spread out into a circle with a fruit topping. The edges of the dough are picked up and gently draped over fruit before baking. They’re rustic, way easier to make than pies, and all the same flavor as a juicy raspberry pie. In other words, they’re lazy pies, and I love them so much!

Ingredients for raspberry galette:

  • flour
  • granulated sugar
  • salt
  • butter
  • vinegar: Vinegar sounds like a strange ingredient in pie crust, but a small amount of vinegar reduced the acidity and prevents gluten formation by the flour. When the gluten is activated in flour, it makes a tough chewy crust. We don’t want chewy pie crust, we only want chewy almond flour chocolate cookies. So, adding vinegar makes a more tender, flaky crust.
  • water
  • fresh raspberries: 6 ounces (or 1 small container) of fresh raspberries–pick through them to make sure they’re all clean and dry. When raspberries are dry, they are more resistant to mold.
  • egg yolk: Just for brushing on the crust to obtain a golden, shiny crust that looks like a bakery tart.
  • coarse sugar: optional, for sprinkling on the crust before baking for extra crunch.
  • raspberry jam: Also optional, for warming up and brushing on the raspberries before serving. It makes them look shiny and juicy.

How to make a small raspberry galette for two:

  1. Have all ingredients ready for easy baking:
    Ingredients for raspberry galette on a marble table.
  2. First, make the crust: Combine 1/2 cup of the flour, 1 teaspoon of the granulated sugar, and the salt in a medium-sized bowl. Dice the butter, and then add it to the flour mixture. Using a pastry blender or a fork, blend the butter into the flour until it’s roughly the size of rice grains and feels evenly dispersed in the dough.
    Pastry blender in a bowl with flour and butter.
  3. In a separate small bowl, combine the vinegar with 2 tablespoons of the cold water. Add this to the dough, and stir with a fork until a shaggy dough forms. If the dough seems too dry to gather into a ball, add up to 1 additional tablespoon of water to bring it together.
    Pouring water and vinegar into pie crust dough.
  4. Gather the dough, shape it into a ball, and press it flat into a rough disk. Wrap it in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 375, and place a piece of parchment paper on a small sheet pan.
    Raw pie dough circle wrapped in plastic wrap.
  5. In a small bowl, combine the raspberries, remaining 2 teaspoons of flour and remaining 4 teaspoons of granulated sugar. Set aside. Remove the dough from the fridge, and flour a surface on which to roll it. Roll the dough into a rough 8-inch circle. Move the dough to the parchment paper. Pile the berry mixture in the center of the dough, leaving a 2-inch border all around. Begin to fold up the edges of the dough over the raspberries. The majority of the raspberries will not be covered by the crust.
    Raspberries coated in flour on pie crust. 6. Brush the edges of the crust with egg yolk, and sprinkle with coarse sugar. Bake on the middle rack of the oven for 35-40 minutes. The pie crust will be shiny and golden brown, and the raspberries will slump when the galette is ready.
    Raspberry galette on a baking sheet before going into the oven. 7. Let cool completely before serving. Before serving, warm up a small scoop of the raspberry jam and brush it over the berries to make them shiny.

How to serve:

This raspberry galette is a small 6-inch round little tart, that can be cut into 4 slices. I think it’s perfect to serve 3-4 people. If you need to eat 2 slices after your kids go to bed, I can’t even pretend I’m a stranger to that.

I think it’s perfect as-is, with warm raspberry jam brushed on the berries, but a little vanilla ice cream on top never hurt anyone.

Small fresh raspberry galette dusted with powdered sugar.

Other berry desserts for two:

Yield: 2

Raspberry Galette

Small fresh raspberry galette dusted with powdered sugar.

Fresh raspberry galette for two.

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1/2 cup (60 grams) + 2 tsp. all-purpose flour, divided, plus more for rolling
  • 5 teaspoons granulated sugar, divided
  • 1/8 teaspoon salt
  • 2 tablespoons (30 grams) cold salted butter, diced
  • 1/4 teaspoon white vinegar
  • 2-3 Tablespoons (30-45mL) of cold water
  • 6 ounces (170 grams) of fresh raspberries, rinsed and dried
  • 1 beaten egg yolk, for brushing on crust
  • coarse sugar, for topping
  • raspberry jam, for brushing on berries before serving

Instructions

    1. Combine 1/2 cup of the flour, 1 teaspoon of the granulated sugar, and the salt in a medium-sized bowl.
    2. Dice the butter, and then add it to the flour mixture. Using a pastry blender or a fork, blend the butter into the flour until it’s roughly the size of rice grains and feels evenly dispersed in the dough.
    3. In a separate small bowl, combine the vinegar with 2 tablespoons of the cold water. Add this to the dough, and stir with a fork until a shaggy dough forms. If the dough seems too dry to gather into a ball, add up to 1 additional tablespoon of water to bring it together.
    4. Gather the dough, shape it into a ball, and press it flat into a rough disk. Wrap it in plastic wrap and refrigerate for 30 minutes.
    5. Preheat the oven to 375, and place a piece of parchment paper on a small sheet pan.
    6. In a small bowl, combine the raspberries, remaining 2 teaspoons of flour and remaining 4 teaspoons of granulated sugar. Set aside.
    7. Remove the dough from the fridge, and flour a surface on which to roll it. Roll the dough into a rough 8-inch circle. Move the dough to the parchment paper.
    8. Pile the berry mixture in the center of the dough, leaving a 2-inch border all around. Begin to fold up the edges of the dough over the raspberries. The majority of the raspberries will not be covered by the crust.
    9. Brush the edges of the crust with egg yolk, and sprinkle with coarse sugar.
    10. Bake on the middle rack of the oven for 35-40 minutes. The pie crust will be shiny and golden brown, and the raspberries will slump when the galette is ready.
    11. Let cool completely before serving. Before serving, warm up a small scoop of the raspberry jam and brush it over the berries to make them shiny.

Notes

vinegar: Vinegar sounds like a strange ingredient in pie crust, but a small amount of vinegar reduced the acidity and prevents gluten formation by the flour. When the gluten is activated in flour, it makes a tough chewy crust. We don't want chewy pie crust, we only want chewy almond flour chocolate cookies. So, adding vinegar makes a more tender, flaky crust.
water
fresh raspberries: 6 ounces (or 1 small container) of fresh raspberries--pick through them to make sure they're all clean and dry. When raspberries are dry, they are more resistant to mold.
egg yolk: Just for brushing on the crust to obtain a golden, shiny crust that looks like a bakery tart.
coarse sugar: optional, for sprinkling on the crust before baking for extra crunch.
raspberry jam: Also optional, for warming up and brushing on the raspberries before serving. It makes them look shiny and juicy.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 120mgCarbohydrates: 15gFiber: 2gSugar: 11gProtein: 1g

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