Mini Strawberry Rhubarb Galettes

Fresh rhubarb and St. Dalfour Strawberry Fruit Spread come together in these buttery mini galettes, baked until golden and finished with sliced almonds. A simple yet elegant dessert that's perfect for sharing with family and friends.

Ingredients

For the Pastry

2 cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ cup granulated sugar
1 large egg
2 tbsp ice-cold water
Pinch of salt

For the Filling

2½ cups fresh rhubarb, cut into ½-inch pieces
2 tbsp granulated sugar
⅓ cup St. Dalfour Strawberry Fruit Spread

For the Topping

1 egg yolk
1 tbsp coarse or brown sugar
⅓ cup sliced almonds

Instructions

In a medium bowl, combine the rhubarb and sugar. Let stand for 45–60 minutes to draw out excess moisture, then drain well.
To prepare the pastry, combine the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg and ice-cold water, mixing just until the dough comes together. Form into a disc, wrap tightly, and refrigerate for 30 minutes.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Divide the chilled dough into 4–6 equal portions. Roll each into a circle about 6–7 inches in diameter.
Spread a generous spoonful of St. Dalfour Strawberry Fruit Spread over the center of each round, leaving a 1-inch border. Top with the drained rhubarb.
Fold the edges of the dough over the filling, pleating as needed to create a rustic galette.
Brush the pastry with the egg yolk. Sprinkle with coarse or brown sugar and finish with the sliced almonds.
Bake for 30–35 minutes, or until the crust is golden brown and crisp.
Allow the galettes to cool for 15 minutes before serving.