Florida Crystals® Organic Raw Cane Sugar for sprinkling
To make the filling
Toss the arils and berries together gently. Add Florida Crystals® Organic Raw Cane Sugar and the lemon juice and toss to combine. Add the tapioca starch and combine gently. Set filling aside while you roll out the dough.
To make the mini galettes: Roll out the dough and use a large cookie cutter (6”) to cut five circles. Arrange the doughs on a parchment lined cookie sheet. Spoon ⅓ cup of the filling into the center. Crimp the edges around the filling, if the dough cracks, use dough scraps to patch it up. Set in the freezer to chill for 20 minutes.
To bake the galettes
Preheat the oven to 400°F. Whisk egg and water together to make egg wash. Brush the edges of the crust with egg wash and sprinkle with Florida Crystals® Organic Raw Cane Sugar. Bake for 25-30 minutes until the edges are golden.
Before you begin rolling it out, knead the pastry dough gently against a floured countertop to warm it up and make it easier to roll.
You can use lime juice in place of the lemon, or for a warmer flavor, add ½ teaspoon cardamom or cinnamon.
To “make” ice water, drop an ice cube into ¼ cup cold water before you start making the dough. Once the butter is combined, measure out only the ¼ cup you need from there.
To use very cold butter, take the butter out of the fridge, cube it and then set it in the freezer while you prepare the dry ingredients.
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