Easy Raspberry Galettes are rustic, individual tarts made with a buttery shortcrust pastry and sweetened fresh raspberries. A touch of orange and a sprinkle of fresh herbs lift the tart fruit, creating a bright, summery dessert that’s easy to pull together any time you crave berries.
Whether you use raspberries from the farmer’s market or berries you froze last season, these galettes capture the fresh flavor of summer. I often keep both butter-rich pie dough and frozen berries on hand so I can bake a batch of personal-sized tarts the moment the craving for fruit hits.
Raspberry Tart or Raspberry Galette
Technically a tart uses a shortcrust pastry in a pan, while a galette is a freeform, open-faced pie where the dough is folded over the filling. This recipe blends both ideas: shortcrust dough shaped by hand into six individual rustic galettes.
Key Ingredients & Notes
- All-butter pie dough: A rich shortcrust makes a crisp, flaky base. The recipe used here yields enough dough for six individual galettes.
- Fresh raspberries: High in natural pectin, raspberries give a jammy texture when baked. Slightly frozen berries hold their shape better during assembly—pop them in the freezer for about an hour before you start.
- Granulated sugar: Sweetens the filling and draws out juices to form a glossy syrup as the galettes bake.
- Orange zest and juice: Adds a bright citrus note that complements the raspberries.
- Vanilla: A teaspoon of pure vanilla extract or vanilla bean paste deepens the fruit flavor.
- Fresh basil and mint: A small amount of finely chopped herbs brings aromatic contrast to the sweet filling.
- Cornstarch: Thickens the berry juices while baking so the filling sets without making the crust soggy.
- Almond meal or almond flour: A thin layer placed under the fruit absorbs excess juice and helps prevent a wet bottom crust.
- Ricotta and whipped cream: A light ricotta-whipped cream topping adds a tangy, airy finish for serving.
Jenn’s Tips
- Using chilled, lightly frozen raspberries helps them keep their shape while you assemble the galettes. If berries are fully thawed, handle them gently to avoid mashing.
- Make the pie dough the day before and keep it wrapped in the refrigerator. Very cold dough will benefit from about 30 minutes at room temperature before rolling.
- If using frozen berries, let them sit on paper towels for 15–20 minutes to release excess water before adding to the dough.
- Sprinkle almond flour in the center of each rolled dough circle where the berries will sit; this absorbs extra juice and prevents a soggy bottom.
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Easy Raspberry Galettes
Simple rustic galettes made with homemade shortcrust pastry, fresh raspberries, orange, vanilla, and a ricotta whipped cream topping.
Ingredients
Homemade Pie Crust Dough
Raspberry Filling
- 625 grams (5 cups) fresh raspberries, cold or lightly frozen
- 100 grams (½ cup) granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 2 teaspoons cornstarch
- Almond flour or almond meal, for the bottom of each crust
Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
- Sparkling or coarse sugar, to sprinkle
Ricotta Whipped Cream
- 375 grams (1 ½ cups) ricotta cheese, cold
- 2 tablespoons pure vanilla extract
- 50 grams (¼ cup) granulated sugar, divided
- 125 grams (½ cup) heavy whipping cream, 32–36% fat, cold
Instructions
Homemade Pie Crust Dough
- Make your all-butter pie crust the day before or a few hours ahead. Use the double-crust version to yield six individual rustic galettes.
Raspberry Filling
- In a large bowl combine raspberries, sugar, orange zest, orange juice, vanilla, chopped basil, chopped mint, and cornstarch. Gently fold just a couple times with a spatula to coat the berries without breaking them.
- The berries will release some juice. Carefully spoon the berries onto the prepared dough circles and discard any excess juice left in the mixing bowl.
Tarts
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Divide the pastry into six even portions and form each into a small disk. Roll each disk into a roughly shaped circle about 1/8 to 1/4 inch thick.
- Sprinkle a thin layer of almond flour in the center of each circle, leaving a 1–1.5 inch border of dough.
- Arrange enough raspberries to cover the almond flour, allowing some overlap if needed. Fold the outer dough inward over the fruit, crimping as you go to form a rustic edge.
- Transfer the galettes to the prepared baking sheets using an offset spatula. Mix the egg and water, brush the folded pastry with the egg wash, and sprinkle with coarse sugar.
- Chill the trays in the refrigerator for about 20 minutes so the dough firms up—this helps the galettes hold their shape while baking.
- Bake one tray at a time on the middle oven rack for 30–35 minutes, until the pastry is golden and the bottom crust is cooked.
- Allow the galettes to cool completely so the filling sets before serving.
Ricotta Whipped Cream
- In a bowl, stir together the ricotta, vanilla, and half the sugar until smooth.
- In a separate bowl, whip the cold heavy cream with the remaining sugar until medium peaks form. Gently fold the whipped cream into the ricotta mixture. Chill until ready to serve.
Notes
Storage: Store fruit galettes in an airtight container in the refrigerator for up to five days. Reheat briefly before serving if you prefer them warm.