Rustic Mini Huckleberry Lemon Cream Cheese Galettes Easy Almond Crust Recipe
These mini galettes combine a nutty almond crust with a creamy lemon cream cheese filling and fresh huckleberries for a rustic, flavorful summer dessert that’s quick and easy to make.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 mini galettes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups (140g) all-purpose flour (or almond flour for a gluten-free twist)
- 1/2 cup (50g) finely ground almonds (almond meal)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cut into cubes
- 1 large egg yolk, room temperature
- 1–2 tablespoons cold water (as needed)
- 4 ounces (115g) cream cheese, softened (full-fat preferred)
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons lemon zest (about 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (225g) fresh or frozen huckleberries (thawed and drained if frozen)
- 1 tablespoon granulated sugar (optional)
- 1 tablespoon sliced almonds (for garnish)
- Powdered sugar for dusting (optional)
- Honey or apricot jam for glazing (optional)
Instructions
- Make the Almond Crust Dough (15-20 minutes): In a food processor, pulse together the all-purpose flour, almond meal, sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, whisk the egg yolk with 1 tablespoon of cold water. Slowly add this to the processor, pulsing until the dough just starts to come together. If it’s too dry, add another teaspoon of cold water. Turn the dough onto a lightly floured su…
- Prepare the Lemon Cream Cheese Filling (10 minutes): In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and creamy. Set aside.
- Preheat the Oven (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll and Shape the Galettes (15 minutes): Remove the dough from the fridge and divide it into 6 equal portions. On a lightly floured surface, roll each portion into roughly 6-inch (15 cm) circles, leaving the edges a bit uneven for that rustic charm. Transfer the dough rounds to the prepared baking sheet.
- Assemble the Galettes (10 minutes): Spread about 2 tablespoons of the lemon cream cheese filling onto the center of each dough circle, leaving a 1-inch (2.5 cm) border. Spoon roughly 1/4 cup (35g) of huckleberries over the filling. Fold the edges of the dough up and over the filling, pleating as needed to form a loose edge. Sprinkle the exposed crust edges with sliced almonds and, if using, a touch of sugar for crunch.
- Bake (20-25 minutes): Place the baking sheet on the middle rack and bake until the crust is golden brown and the filling is set, about 20 to 25 minutes. Keep an eye on the crust edges; if they brown too quickly, tent with foil halfway through baking.
- Cool and Glaze (10 minutes): Let the galettes cool on the baking sheet for 10 minutes. If you want a glossy finish, gently brush the berries and crust edges with warm honey or apricot jam. Dust with powdered sugar just before serving for a delicate touch.
Notes
Keep everything cold for a flaky crust. Use almond meal instead of almond flour for better texture. Avoid overfilling to prevent soggy crust. Tent with foil if edges brown too quickly. Let galettes cool before slicing to prevent filling from spilling. Cornstarch can be added to berries to thicken filling if too runny. For a more pronounced lemon flavor, add a teaspoon of lemon extract but avoid bitterness.
Nutrition
- Serving Size: 1 mini galette
- Calories: 280320
- Sugar: 12
- Sodium: 150
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
Keywords: huckleberry galette, lemon cream cheese galette, almond crust, rustic dessert, summer dessert, easy galette recipe, fruit tart, gluten-free option