Miniature Rhubarb Galettes—Best Teeny Fruit Pies For Summer Parties!

I felt surprisingly inspired at the famers' market and whipped up a feast with local staples like crunchy snap peas, Long Island duck, and the most beautiful rhubarb I've ever seen—bright pink!

In fact, the rhubarb was so darn pretty I bought a little too much of it—whoops!—and it appear a few different ways in our meal later than night as a result. For dinner I served seared duck breast with a sweet-tangy rhubarb and red wine sauce. Et comme dessert... teeny rhubarb galettes! 

To be honest, I don't really measure when making fruit pies anymore. I whiz together my favorite pie crust, then mix fruit, sugar, lemon juice and cornstarch until it feels right to me. Here's a basic outline of what I did though...

MINIATURE RHUBARB GALETTES

SERVES: 6

FOR THE CRUST

1 cup flour

1/4 teaspoon salt

1 stick cold unsalted butter, cut into pieces

3 to 4 tablespoons ice water

FOR THE FILLING

3 stalks rhubarb, chopped

1/2 cup sugar

1 to 2 tablespoon cornstarch 

Juice of 1/2 lemon

Splash of vanilla extract

Butter, for topping

1. Make the dough: Pulse the flour and salt in a food processor to combine. Add the butter and pulse 10 to 15 times or until the butter is in pea-sized bits. Add the water, one tablespoon at a time, pulsing about 3 times between each addition until the dough sticks together when pressed between your fingers. On floured surface, press and form dough into a ball; flatten into a disk, tightly wrap and refrigerate 30 minutes. 

2. Meanwhile, make the filling: Toss the rhubarb, sugar, cornstarch, lemon juice and vanilla in a bowl.

3. Preheat the oven to 400˚F. On floured surface, roll dough out to 1/8-inch thick. Cut into 6 pieces; transfer to parchment-lined baking sheet. Divide filling among the center of each dough piece. Top each filling with a small piece or two of butter; fold up the sides. Bake 12 to 15 minutes or until bubbling and the crust is golden. Serve with vanilla ice cream!