Mango Peach Mini Galettes (Egg Free)

Directions

• To make the pie crust, take a large bowl and add all-purpose flour, powdered sugar, salt, and soft butter (not melted). Combine everything well until the mixture resembles fine breadcrumbs. Now slowly add cold water and knead a semi-soft dough.
• Let the dough chill in the refrigerator for around 2 hours in an airtight container.
• Meanwhile, prepare the fruit filling. Take a large mixing bowl, and add mangoes, peaches, ground cinnamon, cornstarch, pure vanilla extract, salt, and powdered sugar. Gently fold to coat the fruits. Set the bowl aside to allow the fruits to macerate.
• After 1 hour remove the juice by pouring the fruit and juice into a fine mesh strainer.
• Take the pie dough out of the refrigerator. On a lightly floured work surface, roll the dough into a large circle. Cut out pastry discs using a 6-inch cookie cutter. Or you can use a small plate and cut circles using a knife. Repeat this with the remaining dough. You’ll get about 12-14 discs. Refrigerate them for 30 minutes.
• Now arrange the pastry discs on a parchment-lined baking tray. Add about ¼ cup of fruit mixture into the center of each disc, leaving any excess juice in the bowl and also leaving the outer inch clear. Gently fold the edges over the filling leaving the center exposed. Chill in the refrigerator for 30 minutes to 1 hour. The galettes will lose shape if they’re not chilled.
• When ready to bake, brush the edges of each galette with milk and sprinkle some brown sugar. They help with browning the crust.
• Bake in a preheated oven at 200°C (392°F) for 30 minutes or until the edges are lightly golden.
• Remove from the oven and cool on the baking tray for a few minutes before serving warm. Serve plain or with ice cream.
• Store the leftover mini galettes in an airtight container in the refrigerator for up to 3-4 days.