Name: Mini Fruit Galettes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 sheet pie dough (homemade or store-bought); 2 cups fresh fruit (berries, peaches, plums, apples, or a mix), sliced or chopped; 2–3 tbsp granulated sugar or brown sugar; 1 tbsp cornstarch or flour; 1 tsp lemon juice; 1/2 tsp vanilla extract (optional); 1 egg (for egg wash); 1 tbsp coarse sugar (for sprinkling crust)

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Mini Fruit Galettes are rustic, individual-sized pies filled with juicy, seasonal fruit and wrapped in flaky pastry. They’re as charming as they are delicious—crispy on the edges, soft and fruity in the center, and just the right size for a personal dessert. I love how they look effortlessly elegant, even though they’re super simple to make.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flexible and perfect for using whatever fresh fruit I have on hand. The free-form style makes them approachable—no pie dish, no crimping, no stress. Whether I’m serving them at a brunch, dinner party, or just baking for fun, these mini galettes are always a hit. They bake up quickly and are easy to customize with different fillings, toppings, or even dietary tweaks. Mini Fruit Galettes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie dough (homemade or store-bought)
Fresh fruit (such as berries, peaches, plums, apples, or a mix)
Granulated sugar or brown sugar
Cornstarch or flour (to thicken the fruit juices)
Lemon juice
Vanilla extract (optional)
Egg (for egg wash)
Coarse sugar (for sprinkling the crust)

Directions

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
I roll out the pie dough and cut it into 4–6 circles (about 5–6 inches wide).
In a bowl, I mix sliced or chopped fruit with sugar, lemon juice, cornstarch, and vanilla if using.
I spoon a small amount of the fruit filling into the center of each dough circle, leaving a border around the edges.
I fold the edges of the dough up over the fruit, overlapping slightly and leaving the center exposed.
I brush the crust with beaten egg and sprinkle with coarse sugar for a golden, crunchy finish.
I bake the galettes for 25–30 minutes, or until the crust is golden and the filling is bubbly.
I let them cool slightly before serving warm, optionally with whipped cream or ice cream.

Servings and timing

This recipe makes about 4–6 mini galettes and takes roughly 45–50 minutes total, including prep and baking time. It’s a quick and beautiful dessert that feels homemade and special.

Variations

I use different fruits depending on the season—berries in summer, apples or pears in fall.
I add a pinch of cinnamon, nutmeg, or cardamom to the filling for extra warmth.
For a richer crust, I use an all-butter pie dough or puff pastry.
I spread a thin layer of cream cheese, almond paste, or jam under the fruit before folding.
I make them gluten-free by using gluten-free pie dough or almond flour crust.

storage/reheating

I store leftover galettes in the fridge in an airtight container for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 5–10 minutes to crisp up the crust again. They’re also tasty cold or at room temperature.

FAQs

Can I use frozen fruit?

Yes, I thaw and drain the fruit first to avoid too much liquid in the galettes. I may also add an extra teaspoon of cornstarch to thicken the filling.

How do I keep the crust from getting soggy?

I make sure the fruit isn’t too juicy and use cornstarch to absorb moisture. Adding a layer of crushed nuts or breadcrumbs under the fruit can also help.

Can I make these ahead of time?

Yes, I assemble them and chill in the fridge for up to a few hours before baking. I also freeze unbaked galettes and bake straight from frozen, adding a few extra minutes.

What if I don’t have a round cutter?

I use a bowl or small plate as a guide to cut circles with a knife. They don’t have to be perfect—galettes are meant to be rustic.

What’s the best fruit combo?

I love using mixed berries with a bit of lemon zest, or peach and raspberry together. Apples with cinnamon and a touch of maple syrup are perfect in cooler months.

Conclusion

Mini Fruit Galettes are a sweet little treat that delivers all the joy of pie without the fuss. I love how simple they are to make, how pretty they look, and how easily they adapt to whatever fruit I have on hand. Whether I’m baking for guests or just myself, these mini galettes always bring a smile—and a delicious bite.