Mini Stone Fruit Galettes

The heat is on. 120 mini desserts down, 1 two-tiered wedding cake to go.


I am officially halfway through another baking marathon, and I can see the light at the end of the tunnel. But as you may imagine, I don't find myself with a lot of free time right now. So I will let these next few desserts mainly speak for themselves through their pictures.


I will say though that I tried a new pate brisee (sweet shortcrust) recipe, and I won't be going back to the old one. Ever. The last one I used from Dorie Greenspan was good, almost sugar cookie like in taste and texture (maybe I did it wrong, who knows) but this one, oh my god, this one turned out flaky, buttery, and almost like a dense puff pastry. My boyfriend actually uttered the words "this is my favorite thing you have ever made". It's that good.

Take that crust and fill it with fresh stone fruit and ground nuts, and you have a winner. This is my kind of dessert, lots of butter, not too sweet, and comes in a compact size.

I made these galettes miniature of course, but you could also use this to make one big galette, for a fairly quick and quite easy dessert. Personally though, I can barely handle how cute the little guys are. I mean come on, look at them.

You know how some people gush and coo at any little baby they see on the street? Well that's how I am with miniature baked goods. I think I have a problem.

Mini Stone Fruit Galettes

makes 20-24 galettes

1 batch Pate Brisee (sweet shortcrust pastry), rolled out to two 1/8 inch thick discs and chilled (see recipe below)

2 large nectarines (or 4 large black plums), pitted, cut in quarters, and sliced crosswise very thinly

3 tablespoons sugar
2 teaspoons lemon juice
zest of one lemon
1 egg, beaten with 1 tablespoon water
1/4 cup pistachios (I used pistachios with the nectarines, and almonds with the plums) ground finely
1/2 cup turbinado sugar

In a medium bowl, mix together your fruit, 3 tablespoons of sugar, lemon juice and lemon zest. Let the flavors mingle for at least an hour in the fridge. Meanwhile, remove one disc of dough from the fridge and use a 4.5-inch round cutter to cut 10 circles. (you may fit more, I got 12 out of some of my dough). Place circles back in fridge, and repeat with the other disc.

Pour fruit mixture into a sieve and set over a large bowl. Let as much liquid drain off as possible so your galettes don't get soggy.

I didn't get my dough as thin as I wanted it, so as I was assembling these, I placed each disc between two sheets of parchment paper and rolled them a bit thinner, and wider (about 5-6 inched across).

Working with 6-7 discs at a time (if you can fit all 20 of these onto two baking sheets, go for it, I chose to work in smaller batches) re-roll each disc if needed, and space evenly on a parchment paper lined baking sheet. Place about a teaspoon of you ground nuts in the center of each round, and top nuts with about 1-2 tablespoons of your fruit mixture.

Gently fold dough up around the fruit, crimping and pinching it together every so often. A trick here is to dip your crimping finger into your egg wash before each pinch, this way, they won't unfold and fall apart in the oven, as the egg acts as a glue. Brush some more egg wash over all the exposed dough (I just used my finger) and sprinkle about a teaspoon of turbiando sugar over dough and fruit. Repeat with remaining dough.

Chill assembled galettes for at least 20 minutes before baking. This will also help them stay together in the oven, and encourage the flaky dough to develop properly.

Preheat your oven to 400 degrees F. Bake on middle racks for 25-30 minutes, depending on how big your galettes are, and how thick the dough is, until the fruit is a little bubbly and the crust is a deep golden brown, switching pans top to bottom, and front to back halfway through baking time. Let cool completely on a baking rack, and store in an airtight container in the refrigerator if you are able not to eat them all straight from the oven.

These are delicious served warm, but were really really good served the next day at room temperature. Three days later, they are still wonderful straight out of the fridge.


Pate Brisee
recipe from Bourke Street Bakery Cookbook

400 grams (14 oz) unsalted butter, chilled, cut into 1/2 inch cubes
1 tablespoon white distilled vinegar
100 grams (3 1/2 oz) granulated sugar
2/3 cup water, chilled
665 grams (1 lb 7 1/2 oz) all purpose flour
1 teaspoon salt

Remove butter from fridge 20 minutes before mixing.

In a small bowl, combine sugar, water, and vinegar, stir to aid the dissolving of the sugar. Set aside in refrigerator for 10 minutes. Then, stir again to completely dissolve sugar.

In a food processor, pulse the flour and salt together a few times to combine. Add the butter, and pulse in one second bursts about 3-4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter in your flour mixture, this is where the flakiness comes from.

Pour mixture into a large bowl and make a little well in the middle of the flour. Pour the vinegar water mixture into the well and gently mix liquids into the flour with a fork. When liquid is evenly dispersed, dump dough out onto a clean surface and knead gently a few times, just until dough comes together in one cohesive ball. It may be a bit shaggy or falling apart, but that's okay, while it is resting the moisture will bind everything together.

Cut ball of dough in half and shape each half into a disc about 1/2 - 3/4 inch thick. Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of fridge about 30 minutes before you roll it out. Place dough between two sheets of parchment paper and roll out to a 1/8 inch flat disc. Always start in the center of the disc and roll outward, turning the disc 30 degrees after each roll to get an even thickness throughout. Place thin discs on a flat platter or pan, and chill for two hours to let the gluten relax. You are now ready to cut dough into circles for the galettes.

I used this crust for another yummy dessert for this bridal shower, so stay tuned, more minis to come!

Thanksgiving dress rehearsal, part deux.

The remaining parts of our fall feast, lemon popovers, roasted carrots and parsnips, and plum tart for dessert were probably my favorite parts of the meal. I am usually the person at thanksgiving ignoring the turkey and stuffing and gorging myself on corn, Brussels sprouts, and my grandma's homemade buns. Side dishes are not to be ignored.

Dessert was incredibly easy. I can't really take credit for making it, I really just assembled parts and put it in the oven. Frozen puff pastry, ripe plums, homemade raspberry jam, and some fresh whipped cream made for a delightfully light yet decadent ending to the meal.

Roasted Carrots and Parsnips

When carrots and parsnips are roasted, they become caramelized and end up like sweet little candies. I like to add some cayenne pepper to offset the sweetness a bit and give them a little kick.

2 pounds of carrots, chopped on diagonal into 1/2 inch thick chunks

1 pound parsnips, chopped on diagonal into 1/2 inch chunks

Kosher Salt

Freshly ground black pepper

2 tablespoons olive oil

1 tablespoon fresh minced thyme

1 teaspoon cayenne pepper

Preheat oven to 425 degrees.

Toss all ingredients in a large bowl to coat the vegtables. Spread evenly on a baking sheet (I use a sil-pat for even cooking, no sticking, and easy cleanup) and roast for about 30 minutes until the carrots and parsnips are caramelized and cooked through.

Lemon Popovers

adapted (barely) from Food & Wine Magazine

I don't have a popover pan, but I saw this recipe in food and wine for making them in a muffin pan. It worked great, they were just a little more stout than regular popovers. I used lemon zest instead of orange, since that is what I had on hand, but will definitely be trying them with orange in the near future.

3 large eggs, room temperature

1 tablespoon sugar

1 teaspoon lemon zest

1 1/4 cups milk

3 tablespoons plus 1 tablespoon unsalted butter, melted and divided

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 425 degrees. In a large bowl whisk together the eggs, sugar, and lemon zest. Add the milk and 3 tablespoons melted butter and whisk to combine. In another bowl, whisk the flour, baking soda, and salt. Add the wet ingredients into the flour mixture and whisk until combined with only small lumps remaining.

Brush the cups of a 12-cup muffin tin (or two 6-cup tins) with the remaining melted butter. Place the buttered muffin tins into the preheated oven for 5 minutes, until butter starts to bubble and brown. Carefully fill the muffin tins half to three-fourths the way full with the popover batter. Bake the popovers for about 30 minutes until they pop over the muffin cups and are golden brown.

When they come out of the oven, stick each one with a knife to let the steam out so they don't get soggy on the inside. Serve right away. They are great with just a bit of butter, or also with some jam or preserves.

Plum - Raspberry Tart

1 sheet frozen puff pastry, thawed

3 small plums, pitted, quartered, then very thinly sliced

1/4 cup raspberry jam or preserves

1 egg

2 teaspoons water

2 tablespoons sugar

1 cup heavy whipping cream

2 tablespoons confectioners sugar, plus more for dusting

Preheat oven to 400 degrees.

Unfold thawed puff pastry on a sil-pat or parchment paper lined baking sheet. Poke the pastry with a fork all over leaving a 1 1/2 inch border around the edges 'un-poked'. This will help the center stay flat under the fruit, and the edges puff up around the filling.

Arranged plum slices in rows on puff pastry leaving a 1 1/2 inch border around each side. Fold edges of pastry over to encase the plums. Beat the egg together with the water, and brush it on the top of the puff pastry edges. Sprinkle the sugar over the plum center. Bake until pastry is golden brown and plums are bubbly, about 20 minutes.

While the pastry is baking, heat the jam or preserves in a small saucepan over low heat until warm.

In a large bowl, combine the heavy cream with the confectioners sugar and beat with a hand mixer until it forms soft peaks.

Once the tart comes out of the oven, brush the plums with the hot raspberry jam, and dust with confectioners sugar.

Serve immediately with a big dollop of whipped cream.

After all this, you will probably want to take a nap. I did, and it was glorious. Heres hoping your first fall meals warm up your kitchens and your stomachs.