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Cran-Blueberry Mini Galettes {gluten-free}

Mini Cranberry Blueberry Gluten Free Galettes

Treat yourself to a single serve pie with these mini blueberry galettes!
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Prep Time :30 minutes
Cook Time :25 minutes
Additional Time :40 minutes
Total Time :1 hour 35 minutes
Yield: 9 mini galettes
Author: Amanda Paa

SCALE:

Ingredients

  • gluten-free pastry dough:
  • 50 grams superfine brown rice flour plus more for dusting
  • 90 grams oat flour
  • 40 grams tapioca starch
  • 1 tablespoon organic cane sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick 8 tablespoons or 110 g cold unsalted butter, cut into 1/2-inch cubes
  • 1 egg yolk
  • 5 tablespoons ice cold water
  • cranberry-blueberry filling:
  • 1 8 ounce bag Cascadian Farm organic Mountain Peak frozen blueberries
  • 1 1/4 cups fresh cranberries
  • 1 1/2 tablespoons tapioca starch or cornstarch
  • 1/3 cup organic cane sugar
  • 1 1/2 tablespoons fresh lemon juice
  • for top of crust:
  • 1 egg yolk beaten
  • turbinado sugar for dusting

Instructions

  • Combine the first six ingredients in a food processor. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter that are visible throughout the flour.
  • In a small bowl, whisk together the egg yolk and 3 tablespoons ice water. Add it to the dough and pulse until it comes together. Add 2 more tablespoons ice water.
  • Turn the dough onto a work surface, knead it a couple of times, and form a disk. Wrap in plastic wrap, flatten it, and refrigerate for at least 40 minutes.
  • Preheat the oven to 400 degrees F. Mix together the filling ingredients in a large bowl, coating completely, and let sit. Then, generously flour your surface, and grab about 2 tablespoons dough. Roll out each dough ball into 4 to 5 inch wide circles, about 1/8 inch thick. Transfer to a parchment lined baking pan. Then, add 3 tablespoons fruit mixture to the middle of the dough. Fold the edges up and pinch together where possible.
  • Brush the edges with egg yolk, and sprinkle with turbinado sugar. Repeat.
  • Bake for 22 to 24 minutes, until bubbling and golden brown. Remove from oven and let stand for 15 minutes before serving