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.

Course Dessert

Cuisine American

Keyword fruit galettes, mini fruit galettes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 464kcal

Author Julia

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

US Customary - Metric

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