Mixed Berry Mini Galettes
Prep Time:20mins
Servings:8
Cook Time:14mins
Difficulty:Easy
Total Time:34mins
Ingredients
- 375g Carême Sour Cream Shortcrust Pastry, defrosted
- 1 egg, beaten
- 3 tbsp raw sugar
- 300-400g mixed fresh berries (we used 100g strawberries, 100g blackberries, 50g
blueberries) - 150g creme fraiche (or dollop cream)
FRANGIPANE FILLING
- 50g caster sugar
- 50g butter, softened
- 50g almond meal
- 20g plain flour
- 1 egg
Instruction
- In a food processor combine the ingredients for the frangipane filling and blend until smooth and incorporated. Set aside.
- Unroll the pastry and cut into 8x13cm rounds (you will need to re-roll the pastry trim once to cut the final two rounds). Cut pieces of baking paper the size of your pastry bases and place a piece of pastry on top of each.
- Spread 1-2 tbsp frangipane filling on top of each pastry round leaving a 2cm border around the pastry.
- Tightly fold the pastry border up over the edge of the filling pleating the pastry as necessary.
- Brush the folded pastry with beaten egg and sprinkle the pastry edges with raw sugar. Place in the freezer for 15 minutes until chilled.
- Place four of the galettes (with the baking paper bases) in the Instant Air Fryer at 180°C for 12-14 minutes removing the baking paper bases with 5 mins remaining and continue to cook until the pastry is golden. Repeat with the remaining 4 galettes.
- Cool and top each with a dollop of creme fraiche ad fresh mixed berries.