Mini Blueberry Galettes
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 1½ cups almond flour
  • 1 cup tapioca starch
  • ¼ cup cold unsalted butter cut into cubes
  • 1 egg whisked
  • 1 tablespoon maple sugar
  • ¼ teaspoon salt
  • 1 egg yolk whisked for brushing
  • 1½ teaspoon cold water
  • *Optional* turbinado sugar for sprinkling
  • 1¾ cup blueberries
  • 1 tablespoon arrowroot starch
  • 1½ teaspoons lemon juice
  • ¼ cup maple sugar
  1. Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a small bowl mix together all the ingredients for the filling (blueberries, arrowroot starch, lemon juice, and ¼ cup of maple sugar) until all the blueberries are well coated.
  3. In a medium sized bowl whisk together the almond flour, tapioca starch, maple sugar, and salt, until mixed together thoroughly.
  4. Add the butter to the flour mixture and cut the butter into the dough using a pastry cutter or two forks until you get the texture of coarse cornmeal. Add the egg and cold water and stir until everything is thoroughly incorporated and it forms a dough.
  5. Dust a cutting board with tapioca starch and separate the dough into 4 equally sized balls. Place a ball onto your floured surface and lightly press it down into a disc with your palm to get the shape of it going.
  6. Dust a rolling pin with tapioca and roll out the dough to be about 5 inches in diameter (about the size of a corn tortilla) of a disc that's about ¼ inch thick. Place enough blueberries in the center to leave about 1 inch of space all the way around the disc so you have room to fold it up. Very carefully fold up each side being careful not to tear it and patting it down if there are any cracks until the whole galette has it's sides folded up around the blueberries to create a structurally sound tart. Transfer the galette to the baking sheet and repeat this step with the remaining balls of dough, re dusting all surfaces in between each ball.
  7. Once you have all your tarts on your baking sheet make sure they are all separated and not touching. Brush the crusts of the galette with the egg yolk mixture then if using, sprinkle the turbinado sugar all around each of the crusts to coat only the crust itself.
  8. Place in the oven for 40-45 minutes or until golden brown and each tart is bubbling.
When rolling these out on a tapioca starch dusted surface you have the choice of either a sheet of parchment or a cutting board. I did mine on a cutting board, just make sure that they are dusted pretty generously and don't let them sit there too long. When transferring them to your parchment lined baking sheet I want to issue you some caution to do that very slowly and carefully with a thin spatula to remove them from the cutting board. You don't want to be leaving any galette behind on the cutting board. It's easy, just be careful.
Recipe by Slim Palate at