The Rustic Tart – Mixed Berries Galette/ Crostata

This is a quick post featuring a quick and easy galette (a free-form, rustic tart) because I’m meant to be studying for the finals instead of doing things like baking/ blogging.

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Mixed Berries Galette
(makes two 6 inch tarts)

2 – Ready rolled shortcrust pastry
1 cup – Mixed berries
3 tbspns – Sugar
1 tbspn – Cornstarch
1 – Egg
Honey (Optional)

~ Defrost the pastry as per directions on the box.
~ Preheat the oven to 180°C.
~ Cut out two 8 inch circles from the pastry dough.
~ Mix the berries, sugar and cornstarch together.
~ Place half of the berries on each circle, leaving a 1 inch border around the filling.
~ Fold the edges of the pastry dough over the filling and brush lightly with egg wash. Sprinkle some granulated sugar over the edges.
~ Bake in the oven for 25-30 minutes.
~ Drizzle some honey over it for additional sweetness.



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