Mini Fruit Galettes are rustic, individual hand pies made with store-bought pie crust and a medley of fresh summer fruits, gently sweetened with raspberry jam and finished with a crunchy almond-sugar edge. These easy, colorful pastries bake up in just 20 minutes, making them perfect for serving a crowd or enjoying as a fun summer weeknight treat.
Mini Fruit Galettes—free-form, rustic little pies
- Zero Dough Drama: I skip the homemade dough and go straight for store-bought pie crust. It’s a total time-saver—no complicated techniques, no special baking gear needed. Just cut, fill, fold into free-form pies, and bake. No stress, and they come out looking like I spent hours.
- All My Favorite Summer Fruits: I load these up with strawberries, blueberries, blackberries, and nectarines—every bite tastes like summer. You can easily swap in whatever fruit you have on hand, too, like peaches, raspberries, plums, or fresh cherries. Honestly, these hand pies are way easier to make than a full fruit pie! Just like my easy summer blueberry cake.
- Raspberry Jam Magic: I toss everything with raspberry jam—not only does it sweeten and bind the fruit, but it also gives the filling that glossy, jammy, bakery-style finish. Similar to my raspberry swirl cheesecake.
- Crunchy Almond-Sugar Edges: I brush the crust with milk, then pile on slivered almonds and turbinado sugar. The edges turn golden, crunchy, and a little nutty—my favorite part. Reminds me of my almond pear cake.
- Party-Ready & Kid-Approved: These fruit galettes are my go-to for BBQs, picnics, brunches, and summer parties. They’re great alternatives to larger pies and super easy to pick up (no cutting needed) and always a hit with kids and adults.
How to Make Mini Fruit Galettes (Step-by-Step Photos)
- First, gather all your ingredients. This photo shows everything you need:
- Make the filling: Slice and dry all your fruit. Microwave the jam to loosen, then strain out seeds. Stir in cornstarch and sugar, then gently fold in the fruit and lemon zest. Chill until ready to use.
- Roll out pie crust and cut into 5-6 inch rounds.
- Add filling: Place pie crust rounds on lined baking sheets. Spoon a few tablespoons of filling onto each, leaving the excess juice behind and a border around the edge.
- Fold the edges up and pleat. Brush with milk, sprinkle with almonds and sugar, then chill for 1 hour.
- Bake at 400°F for 15–20 minutes until golden and bubbly. Cool at least 10 minutes.
- Serve warm or at room temp, as is or with ice cream, whipped cream, or a drizzle of honey.
Mini Fruit Galettes
Mini Fruit Galettes are rustic, individual hand pies made with store-bought pie crust and a medley of fresh summer fruits, gently sweetened with raspberry jam and finished with a crunchy almond-sugar edge. These easy, colorful pastries bake up in just 20 minutes, making them perfect for serving a crowd or enjoying as a fun summer weeknight treat.
Ingredients
Galettes:
- ½ cup Raspberry jam room temperature. I prefer Bon Maman raspberry jam.
- 3 teaspoons Cornstarch
- 2 tablespoons Granulated sugar
- 1 cup Strawberries ¼-1/8 inch slices
- 1 cup Blueberries
- 1 cup Blackberries
- 1 cup Nectarines ¼-1/8 inch slices
- 1 teaspoon Lemon zest
- 2 pie crusts (Refrigerated) - I prefer Pillsbury
- ¼ cup Whole milk
- ¼ cup Slivered almonds
- ¼ cup Turbinado Sugar
Optional Toppings:
- Honey or maple syrup for drizzling
- Vanilla Ice Cream
Instructions
Make the filling:
- Wash, dry and prepare all of your fruit prior to using it. The strawberries and nectarines need to be sliced approximately ⅛ to ¼ inch thick. Pat all of the fruit dry after washing.
- In a medium sized, microwave safe bowl, heat the jam on high for 30 seconds to thin it out. After you microwave it, press the jam through a mesh strainer into a bowl so that you can remove any of the seeds. The jam should be a thick syrup consistency.
- Add the cornstarch and granulated sugar to the jam and mix well with a rubber spatula.
- Fold in the strawberries, blueberries, blackberries, nectarines and lemon zest and gently combine all of the ingredients.
- Cover your bowl with plastic wrap or a lid and place it in the refrigerator until you are ready to spoon the mixture onto the pie crust.
Assembling the galettes:
- Roll out the refrigerated pie crust onto a lightly floured work surface and use a 5 or 6 inch round cookie cutter to cut the circles.
- Arrange the dough circles onto a parchment lined baking sheet. Make sure that the circles are spread out with enough room in between them, you will need more than one baking sheet.
- Remove the bowl from the refrigerator with the filling and gently stir the ingredients once again.
- Scoop approximately 2 or 3 tablespoons of the filling into the center of each dough circle. Be sure that you leave the excess juice in the bowl and do not add that to the galette. Leave approximately one inch of space between the filling and the edge of the dough circle.
- Fold the dough in gently to pleat it around the edge. Make sure that you are making a tight pleat.
- Brush the outside edge of the galettes with whole milk and sprinkle the edges with slivered almonds and Turbinado sugar.
- Cover the baking trays and place them in the refrigerator to chill for a minimum of 1 hour.
- Place your oven rack in the center of your oven and preheat your oven to 400o degrees Fahrenheit.
- Remove the galettes from the refrigerator and bake them chilled at 400o degrees Fahrenheit for approximately 15-20 minutes until they are golden brown in color and the fruit is softened.
- Allow the galettes to cool for a minimum of 10 minutes before serving.
- The galettes can be enjoyed warm or at room temperature and they can be served as is or they can be served with ice cream or whipped cream and a drizzle of honey or maple syrup.
Notes
- Homemade or store-bought pie crust: If you prefer to not use store bought refrigerated pie dough, you can use a homemade recipe.
- Other fruit options: You can also use peaches, plums, fresh cherries (all pitted, of course). You can also try these with raspberries, mango, pineapple, or kiwi. You can also make the galettes with apples or pears as well. Make sure that your fruit is sliced ⅛ to ¼ inch thick.
- Storage: The galettes should be stored in an airtight container and should last 2-3 days stored in the refrigerator.
You will need these supplies:
- Baking Pans
- Parchment Paper
- Measuring Cups
- Mixing Bowls
- Measuring Spoons
- Pastry Brush
Nutrition
Nutrition Information
Mini Fruit Galettes
Amount per Serving
Calories
464
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
1
mg
0
%
Sodium
249
mg
11
%
Potassium
254
mg
7
%
Carbohydrates
72
g
24
%
Fiber
5
g
21
%
Sugar
33
g
37
%
Protein
6
g
12
%
Vitamin A
164
IU
3
%
Vitamin C
25
mg
30
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I made these for a dinner party on Sunday. SO EASY and so flaky! I used plums and persimmon because I had some that needed to be eaten.
YUM, that sounds awesome, Lorraine!! Plums and persimmon—love that creative combo! 🙂