Rhubarb paired with raspberries may not be as common a pie filling as rhubarb and strawberries, but the combination is just as delicious (or even more so, depending on who you ask). Here, the two are simply tossed with cornstarch and sugar, then centered on small rounds of pâte brisée to create individual galettes.

　　

Ingredients

makes 8

　　Pâte Brisée (page 322; do not divide into 2 disks)

　　All-purpose flour, for dusting

　　1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 cups)

　　8 ounces (about 1 1/2 cups) fresh raspberries

　　1/4 cup cornstarch

　　2 cups granulated sugar

　　Coarse sanding sugar, for sprinkling

　　

Step 1

Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)

　　

Step 2

In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.

　　

Step 3

Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 4

Preheat oven to 400°F. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375°F, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.

　　Martha Stewart's New Pies and Tarts