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Mixed Berry Mini Galettes

Mixed Berry Mini Galettes
Prep Time:20mins
Cook Time:14mins
Total Time:34mins


  • 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
  • 150g creme fraiche (or dollop cream)


  • 50g caster sugar
  • 50g butter, softened
  • 50g almond meal
  • 20g plain flour
  • 1 egg


  1. In a food processor combine the ingredients for the frangipane filling and blend until smooth and incorporated. Set aside.
  2. 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.
  3. Spread 1-2 tbsp frangipane filling on top of each pastry round leaving a 2cm border around the pastry.
  4. Tightly fold the pastry border up over the edge of the filling pleating the pastry as necessary.
  5. Brush the folded pastry with beaten egg and sprinkle the pastry edges with raw sugar. Place in the freezer for 15 minutes until chilled.
  6. 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.
  7. Cool and top each with a dollop of creme fraiche ad fresh mixed berries.