Mini Fruit Galettes

possibly the best way to enjoy all of the incredibly ripe summer fruit! You can fill these Mini Fruit Galettes with any of your favorite fruit, year round

*This recipe was developed in partnership with Kerrygold USA. All opinions are 100% my own as always. Thank you for continuing to support the brands that make Lion’s Bread possible.

This is a master recipe for free-form mini fruit pies that are rustic, casual, and incredibly delicious. Here I’m using my go-to buttery flakey crispy pie crust, because it’s the perfect vehicle for jammy in-season fruit. You could easily halve or double the recipe to suit your needs. OR, use the whole recipe to make 2 large fruit galettes.

How to make Easy Fruit Galettes

Fruit galettes are like pie’s very cool, unfussy cousin who just doesn’t have to try that hard. The components are really simple, dough and a fruit filling that can change up with each season. Once the galettes are filled, I like to crimp the edges up kind of like a dumpling, but you can totally just fold them up over the fruit for a really rustic look.

I bake these galettes at a hight temperature than I do cakes, for examples. I want the cold butter of the crust to hit the very hot oven, and create steam within the crust. The steam then results in flakey layers, which is #galettegoals .

The best all-butter pie crust recipe

Making an all butter pie crust is much easier than you think, I promise! People are often intimidated by making their own crust, but the truth is, there are only 4 ingredients, and the rest of the magic happens with your technique. The most important element of making your very own delicious all butter galette/pie crust is temperature. It is essential that all of your ingredients be COLD. This might seem confusing because most recipes ask you to bring butter and eggs to room temperature. Forget that! When making any kind of flakey pastry, the butter must be very cold. Sometimes, I even place mine in the freezer for about 15 minutes prior to use so it stays extra cold while I’m working with it.

The magic happens when the butter in your pie dough is super cold, and it hits a very hot oven. The burst of heat creates steam with the water content in the butter, and cause the dough to slightly rise and separate (flakey layers!). If the dough is room temperature, or warm, the butter will simply melt when it hits the heat of the oven, and your dough will be oily and tough.

How to work with pie crust

Here are a few tips to feel like a pro when working with pie crust:

• Always lightly sprinkle flour on your work surface, the surface of the dough, and your rolling pin. You’ll have a much easier time rolling out your dough, when it can move freely, without sticking.
• If your dough cracks, it’s ok! Almost every single batch of dough I’ve ever made has cracked, don’t freak out! In between rolling, use your hands to encourage dough bake together with a cupping motion. Also, you can totally use pieces of dough to patch up any serious cracks. Just use your fingers to press the dough together, sprinkle with a bit more flour, and keep on rolling.
• Rotate your dough 90 degrees after almost every turn. I know this seems extreme, but you’ll ensure that you dough doesn’t stick, and that it’s being rolled to an even thickness all over.
• If you feel your dough getting too warm, definitely put it back in the fridge to chill for another 10-15 minutes. This happens often in the summer months, when the fruit is really good, and it is peak galette season. As I mentioned above, start with cold ingredients, and keep them cold throughout the whole process.

Perfect Fruit Galette Fillings

Blackberries, plums, apples, peaches, cherries, strawberries! The sky is the actual limit. Mini Fruit Galettes are amazing because they’re so customizable. For any of my fruit fillings, I want to make the actual flavor of the fruit shine, without being overly sweet. I add a bit of sugar, lemon juice, some lemon zest (optional), cornstarch, and vanilla extract. From here, you can add whatever you like, such as almond extract with cherries or warm spices like cinnamon and nutmeg for apple and pears.

Adding a few teaspoons of cornstarch to the filling is like a security blanket. When heated, the cornstarch will thicken the fruit juiciness in the mini fruit galettes, and prevent the juices from spilling out the sides. Also, always always always bake these fruit galettes on a rimmed baking sheet lined with parchment. This way, the fruit juices don’t spill out onto the bottom of your oven, and the parchment guarantees no sticking to the baking sheet.

PRO TIP: if you have any excess juices from the fruit and sugar in your bowl, don’t add them to your galettes. They’ll likely spill out or make the bottom of the crust kind of soggy. You could simmer down the juices, and pour them over the top when the galettes are baked and hot from the oven, like a glaze. That would be amazing 🙂

Serving suggestions

We’re not reinventing the wheel because let’s face it, galettes go perfectly with good quality vanilla bean ice cream! It’s like a match made in heaven. That being said, I love serving these with some lightly sweetened creme fraiche, soft whipped cream, or even plain yogurt sweetened with honey and vanilla. The creaminess and tang of the yogurt is actually so delicious with the richness of the all-butter crust.

How to store

The Mini Fruit Galettes are best eaten the same day that they’re baked, once they’re cooled from the oven. But you can of course store any leftovers in the fridge in an airtight container, and snack on them for up to 3 days. In fact, I’ve been to known to have a leftover galette breakfast, alongside some yogurt – highly recommend!

Love this recipe? be sure to check out Blueberry Lime Galettes, Berry Cherry Lattice Pie, and Summer Fruit Tart

I can’t for you all to try these Mini Fruit Galettes, because I just know that you’re going to love them, and make them again and again. Be sure to tag me @lions.bread in your pics so I can see what you’re baking from the blog!

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Print

Mini Fruit Galettes

Prep Time 30 minutes

chill time 1 hour

Ingredients

• Crust:
• 2 cups unbleached all purpose flour
• 3 tablespoons light brown brown sugar
• 2 sticks Kerrygold Salted Pure Irish Butter very cold, and cubed
• 4-5 teaspoons ice water
• Filling:
• 4 cups total your favorite fruit such as plums nectarines, blueberries, blackberries, strawberries, apples, or pears OR a mix
• 1 teaspoon lemon zest
• 2 teaspoons cornstarch
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• pinch of kosher salt
• Topping:
• 1 egg beaten
• 3 tablespoons turbinado sugar or sugar in the raw

Instructions

1. Make the crust:
2. In a medium-sized bowl, combine the flour and sugar whisk to combine. Add the cold cubed butter. Using your clean fingers, or a pastry cutter, smoosh the cubes of butter into the flour, coating each cube with flour, until butter is the size of peas, and all of the butter is coated in flour.
3. Add the ice water, and stir gently to combine, until the dough just starts to come together, but you should still see pea-sized pieces of butter. Dump the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Wrap tightly, and refrigerate for 30 minutes.
4. Make the filling:
5. In a large bowl, add the sliced fruit or berries (or both), lemon zest, cornstarch, granulated sugar, vanilla extract, and kosher salt. Use a large spoon to combine. Set aside.
6. Assemble:
7. Preheat the oven to 425 degrees F. Lightly flour your work surface. Remove the pie crust from the fridge, place on the work surface, and lightly flour the top of the dough. Use a rolling pin to press down on the dough to begin. It's ok if the dough initially cracks on the edges, these cracks can be patched. Rotate the dough 90 degrees to prevent it from sticking to the work surface. Roll the dough out to about 1/4 inch thickness. Lightly flour as you go, so that the dough never sticks to the rolling pin or the surface.
8. Use a small bowl as a template to cut roughly 6-inch circles from the dough. Re roll your scraps, and you should get 6 circles.
9. Line a rimmed baking sheet with parchment paper. Place the circles of dough onto the parchment. Spoon the fruit filling into the center of each circle, leaving any fruit juices in the bowl. Fold the sides of the circles up to create a galette, with plenty of the fruit showing. You can also crimp the dough in a decorative way, but a rustic galette is a beautiful thing. Place the whole baking sheet into the fridge for 20 minutes while the oven finishes heating up. Chilling the crust once more helps the galettes retain their shapes in the oven.
10. Brust the crust of each galette with the beaten egg, and sprinkle generously with turbinado sugar. Bake for 25-30 minutes or until the crust is deeply golden brown, and the fruit is juicy.

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