Using a simple fruit filling and homemade flaky pie crust, you can create adorable mini fruit galettes. These small free-form pies are easy to assemble, perfectly portioned, and can be made with a variety of delicious fillings. The recipe is easy to halve if needed and they’re fun to serve as an alternative to larger pies and galettes!
Complete with a flaky golden brown pie crust, juicy berry filling, and crunchy coarse sugar on top (optional but so good!!), these mini fruit galettes are a treat any time of year. But I especially love them as the weather heats up and we can take advantage of the season’s freshest flavors.
Galettes are free-form pies. I like to call them “lazy pies” because there’s no complicated shaping involved. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business. (I know that’s appreciated. Galettes are easy!) I usually stick to full size galettes—like my Blueberry Peach Frangipane Galette, Lemony Blueberry Galette, Strawberry Peach Galette, or Apple Galette—but smaller tarts have their benefits. I know you’ll happily agree!
Why Make Mini Fruit Galettes?
- Easier than a full pie or galette
- No complicated shaping
- Fun dessert to make
- Customizable fruit fillings
- Quicker than a full pie or galette
- Recipe is easy to halve
Mini Fruit Galettes Recipe Ingredients
A quick overview of the ingredients you need:
- Pie Crust: Don’t skimp on flavor and texture—make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. You need flour, salt, butter, shortening, and water. Unlike a full size galette where you only use 1 pie crust (half of the recipe since it yields 2 crusts), you use both crusts here. Very convenient! You could also use my all butter pie crust or the buttermilk cornmeal crust I use for my mixed berry galette. (Double it so you have 2 crusts.) If you can’t make your own, store-bought pie crust works in a pinch.
- Fruit: I recommend using berries or at least some berries in the fruit filling. Fresh fruit is best, though you can use frozen in a pinch. See my recipe note as well as the alternate fruit fillings listed below.
- Cornstarch: Cornstarch helps thicken the filling.
- Granulated Sugar: A little sugar sweetens the filling.
- Lemon Juice or Vanilla Extract: Use either!
- Milk (for brushing): For golden crusts, brush them with a little milk before baking.
Overview: How to Make Mini Fruit Galettes
- Make pie dough: Pie dough needs to chill for 2 hours before it’s useable, so I always recommend making it the night before.
- Make the filling: I like to mix the filling ingredients together before I start shaping the crusts. That way it’s ready and the shaped dough isn’t just sitting there—remember, pie dough loves being cold. Chill the filling in the refrigerator as you work on the dough.
- Roll out pie dough & cut into small circles: Use a 5.5- to 6-inch round cookie cutter. This is a pretty big and unusual size, so if you don’t have one, use the the same size rim of a mixing bowl instead. That’s what I do! Or use a ruler and cut circles with a sharp knife. Re-roll the dough scraps until all the pie dough is used. You’ll have about 5 from each crust (10 total). Work quickly because the dough becomes delicate the longer it sits at room temperature. Arrange rounds on lined baking sheets.
- Fill & assemble: Spoon about 1/4 cup of filling into the center of each dough round. Gently and tightly fold the edges up over the filling, leaving the very center exposed. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
- Chill: The most important step in this recipe is to chill the assembled galettes before baking. Brush the dough edges with a little milk, top with coarse sugar and/or sliced nuts if desired, then chill in the refrigerator for at least 20 minutes and up to 4 hours. Without chilling, the mini galettes will lose their shape.
- Bake until the crust is browned: These are so much quicker to bake and cool than a full pie or galette.
Some step-by-step photos:
Optional: Before chilling and baking, dress up your galettes! Sprinkle the assembled crusts with coarse sugar. I used Sugar in the Raw. The sugar adds a lovely crunch, but you can skip it if desired. I also sprinkled some of the galettes with sliced almonds. Any nut works, but this is also optional.
Fruit Filling Ideas
Use 2 and 1/2 cups of fruit in the filling. You can pretty much use any fruit. Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot dry as much as you can before using. Here are my favorites:
- Mixed Berries: Use any combination of mixed berries for a total of 2 and 1/2 cups. I used 1 and 1/2 cups strawberries and 1 cup blackberries. I recommend slicing strawberries as I did in these photos so they’re flatter slices and you can layer more into each.
- Single Berry or Dark/Sour Cherries: Use 2 and 1/2 cups of one berry such as strawberries, blackberries, or blueberries. Or use dark or sour cherries. Avoid using all raspberries. Instead, combine them with other berries. They’re particularly juicy on their own.
- Apple, Peach, Pear, Plum (or combination): Use 2 and 1/2 cups of 1/8 – 1/4 inch thick slices. If the slices are particularly long, cut them in half. Feel free to use brown sugar in the filling and/or add a little cinnamon or other spice you enjoy.
- Banana: I’ve tried this! Use 2 and 1/2 cups of sliced banana. No need to mix with cornstarch unless you are using banana and another fruit listed above. Add a dash of cinnamon, the lemon juice (to prevent browning), and use brown sugar instead of granulated sugar.
Serve the mini galettes plain or with ice cream, whipped cream, or even salted caramel drizzled on top. Have fun customizing your own!
See Your Mini Fruit Galettes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
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Mini Fruit Galettes
- Prep Time: 1 hour
- Cook Time: 28 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 10 mini galettes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Using pie dough and a simple fruit filling, you can create mini galettes that are perfectly portioned and fun to serve as an alternative to a full pie or galette. Review the recipe notes below and the helpful video tutorial before beginning.
Ingredients
- Flaky Pie Crust or All Butter Pie Crust dough (either recipe makes enough dough for this)
- 2 and 1/2 cups (about 350-400g) mixed berries or other fruit (see note)
- 1 Tablespoon (8g) cornstarch
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon lemon juice or vanilla extract
- 2 Tablespoons (30ml) whole milk, for brushing*
- optional for topping: coarse sugar and/or chopped/sliced nuts
Instructions
- Pie crust: I like to make sure my pie dough is prepared before I begin. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using. (See note.)
- Line two large baking sheets with parchment paper or silicone baking mats. Make sure you have enough room in your refrigerator for these baking sheets because the shaped galettes must chill in step 7.
- Prep the filling: Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5.
- Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial below. From the circle, cut rounds using a 5.5 or 6 inch cookie cutter. I simply use the rim of a bowl that’s about that size. Or you can use a ruler and cut circles with a sharp knife. You’ll have to re-roll the dough scraps a few times. Work quickly because the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 5 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 10.
- Fill galettes: Arrange dough rounds on prepared baking sheets. Remove filling from the refrigerator and spoon about 1/4 cup into the center of each dough round, leaving any excess juice behind in the bowl. Gently and tightly fold the edges over the filling leaving the very center exposed, as you see in the photos and video tutorial. Make sure the mini galettes are tight and compact so they don’t unfold themselves or lose shape while baking.
- Brush the edges of the pie dough with milk, which helps guarantee the dough will brown. If desired, sprinkle with coarse sugar and/or sliced almonds/nuts.
- Chill the shaped galettes in the refrigerator, covered or uncovered, for at least 20 minutes and up to 4 hours. The galettes will lose shape if they’re not chilled. You can preheat the oven as they finish up chilling.
- Preheat oven to 375°F (191°C).
- Bake chilled galettes for 25-28 minutes or until the edges are lightly browned.
- Remove from the oven and cool for at least 5 minutes before enjoying. You can enjoy warm or at room temperature. Serve plain or with ice cream or whipped cream.
- Cover leftover mini galettes and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pie dough, whichever you use, can be made ahead of time and chilled in the refrigerator for up to 5 days or frozen for up to 3 months, too. Allow to thaw overnight in the refrigerator before rolling out and filling. You can assemble the mini galettes in steps 5 and 6, then chill in the refrigerator in step 7 for up to 4 hours. I don’t recommend longer than this because the crust could become soggy. Baked and cooled galettes can be frozen for up to 3 months. Thaw in the refrigerator then bring to room temperature, if desired, before enjoying.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Rolling Pin | Pastry Brush
- Fruit: You can pretty much use any fruit here. Rinse, peel, slice/chop, and pat dry as necessary. Make sure the fruit is in thin slices (apples, peaches, pears, plums) about 1/8 or 1/4 inch thick or bite-size pieces. I suggest using berries or at least some berries in the filling. I used 1 and 1/2 cups strawberries and 1 cup blackberries. I recommend slicing strawberries as I did in these photos so they’re flatter slices and you can layer more into each. See my blog post above for different fruit filling ideas. Fresh fruit is best, but you can use frozen if needed. For best results, thaw the fruit first. Blot dry as much as you can before using in the filling.
- Lemon Juice or Vanilla Extract: You can use either. Think about which will pair best with the fruits you’re using. I like using lemon juice with berries.
- Milk: I recommend whole milk for brushing on the crusts, but you can use lower fat, nonfat, buttermilk, half-and-half, or even heavy cream (which will be very thick, thin with a bit of water). You can also use nondairy milk.
- Half Batch: For about 5 mini fruit galettes, use 1 pie dough disc and save the other for another time. (See pie dough recipes linked above for freezing instructions.) Halve each of the filling ingredients. All assembly, chilling, and baking instructions remain the same.
- Chilling the Baking Pans in the Refrigerator: If you’re nervous to chill the baking sheets in the refrigerator then bake them (which can cause warping), you have two other options. You can simply assemble the galettes on parchment paper or silicone baking mats, lift the parchment/baking mat as a whole and place on another baking sheet or directly onto a shelf in the refrigerator. After chilling, carefully lift up and place the entire parchment/baking mat onto the baking sheets for baking. Or you can use a thin spatula and very carefully transfer the assembled unbaked galettes to a large plate to chill.
Hi! I was wondering if you think figs would work in this recipe? Wanting to do something with figs as they’re in season! Thank you!
Absolutely. Chopped or slices fresh figs would be great. I’m sure a touch of cinnamon, such as 1/4 teaspoon, in the fig filling would be delicious.
Can these be fully assembled, frozen, then baked?
Hi Natalie, we imagine that should work well, although the bake time may be a bit longer since you’re starting from frozen. The baked and cooled galettes also freeze wonderfully for up to 3 months.
I made a half batch using strawberries, blueberries and blackberries. It was delicious. I should have tightened up the crust even more. They looked good going into the oven but fell down a bit. I’ll definitely make again. Light and lovely. Thank you!
Question: could you add Brie or goat cheese to make a slightly more savory appetizer out of this recipe?
Absolutely! I don’t think the bake time would have to change at all.
I love your Blueberry Peach Frangipane Galette. If I add your frangipane will it effect the cook time?
Hi Garrett, bake time should be about the same, perhaps just a minute or two longer. Enjoy!
I am reading all these rave reviews and I am a bit confused at what I did wrong. Mine came out flat and did not retain the crust but became a pie cookie. I feel like the crust wasn’t cooked all the way through but was hard on the bottom and top. I also felt like 1/4 cup of fruit was too much for each serving as It was hard to close the crust. I did start portioning less fruit as I went on. As for the deflated galettes I’m guessing that my fruit was too wet? I am usually an excellent crust and pie maker so this recipe has me feeling a bit sad. I won’t leave a bad rating because it’s probably something I did and not the recipe itself. I’m don’t think I will try to make these again. I liked the idea of individual servings but this wasn’t worth it. I will stick with making full size pie
Hi Kelly, thank you so much for trying these! They may have lost their shape from not pinching hard enough or cinching closed tight enough. Regardless, that’s an easy fix for next time if you do decide to try these again.
Sorry – on the above, could I bake, cool, freeze on Friday … then defrost and warm through on Sunday?
Hi Courtney! Baked and cooled galettes can be frozen for up to 3 months. Thaw in the refrigerator (we recommend thawing over Saturday night) then bring to room temperature or warm, if desired, before enjoying. The baked and cooled galettes do keep well for up to 5 days in the fridge if you want to skip the freezing and thawing steps!
Hello, I am from England and have recently made the raspberry galette in the latest Waitrose magazine…I have done for 2 x entertaining this summer but I have a rather big entertaining do this coming Sunday and I was wondering about these for it? I have 19 guests and I am out all day from 8am, and will be arriving back around 2pm with my visitors arriving about 30 minutes later. Are these do-able on the Saturday or am I best changing my dessert idea completely!!! I won’t blame you if anything goes wrong, its just I am fairly new to these and they are delicious but fiddly last minute!
Is it possible to publish a nutrition chart for each of your recipes?
Hi Betsy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I just made these, and they were great! I cut each disc of dough into five or six pieces and rolled them into little circles. These will definitely be on repeat!
so cute, can I use a strawberry / rhubarb filling? would I could the rhubarb first or is the 25-28 minutes enough. I would probably make the filling much like a pie with tapioca. What do you think? Thank you
A strawberry rhubarb filling would be great! No need to pre-cook the filling.
Question: my granddaughter is allergic to cornstarch can I replace it with potato starch?
Hi Gisele! We haven’t tested that but it shouldn’t be an issue. Arrowroot powder may work as well!
Another great recipe from Sally! I made these for a morning tea I was hosting and my friends loved it. I used the all butter pie crust made it in advance and put it in the freezer and then when I needed it I defrosted the crust in the fridge for 1 day. The filling is super easy to make and because of the smaller quantities, you won’t be spending hours cutting fruit. The end product looks like you have spent a lot of time in the kitchen when really this recipe was not time-consuming at all. Tip: work quickly once you mix the filling as the berries start to produce the liquid I drained the excess juices but added a teaspoon of juice over each pastry.
Just made them yesterday for a dinner party. They were so easy!!! I used the butter pie crust recipe and impressed even myself. It was so flaky! I usually chicken out and just buy crust but never again. I used plums because I had some that needed to be eaten.
I would love to make these but do not have time to make the pie crust and wait for two hours until it is useable. What type and how many store bought crusts would you recommend? Thanks!
Hi Jessica, you can use any brand store-bought pie crusts. They are usually sold in 2 packs, enough dough for a double crust pie. That’s also enough for this recipe.
Fantastic, Sally – as usual. I had dough scraps left over from making your cherry pie – also amazing! – so just make three galettes to use the dough. Absolutely delicious and beautiful. Thank you for the time and effort you put into teaching us. Also, THANK YOU for including the notes from your blogs in the actual printed recipe. Helps so much!