There’s something irresistibly charming about a rustic dessert that looks like it came straight out of a countryside bakery — and these Berry Mini Galettes deliver just that. With their golden, flaky pastry and juicy, bubbling berry filling, these little hand-sized tarts are the perfect way to celebrate fresh, seasonal fruit.
Unlike traditional pies, mini berry galettes are wonderfully simple to make. There’s no need for fancy pie tins or perfect crust edges — just roll, fill, fold, and bake. The result? Individual buttery crusts bursting with sweet-tart berries that are as stunning as they are delicious.
Whether you’re baking for a summer brunch, backyard picnic, or an elegant dinner party, these rustic berry mini galettes make the perfect dessert — easy enough for beginners, impressive enough for guests, and endlessly customizable.
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Why You’ll Love Berry Mini Galettes
Effortless Elegance
These berry mini galettes look fancy but couldn’t be easier to make. Their imperfect, free-form shape is part of the charm — no lattice work, no pie tins, and no stress. You’ll get all the buttery, flaky satisfaction of a traditional pie with a fraction of the effort.
Plus, because they’re small and individually baked, they’re quick to prepare and bake evenly every time.
Perfectly Portioned for Sharing
Each mini berry galette is just the right size for one person, making them ideal for parties, afternoon teas, or summer get-togethers. No messy slicing required — just serve, eat, and enjoy. They also make beautiful additions to dessert platters or picnic baskets.
A Versatile Fruit Dessert
This recipe works with virtually any berries you have on hand — strawberries, blueberries, raspberries, blackberries, or a mix of them all. You can even toss in a few cherries or slices of peach for a twist. The combination of flaky pastry and juicy fruit filling makes these mixed berry galettes a true celebration of summer produce.
Ingredients You’ll Need
For the Pie Dough
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 2 cups (250 g) | The structure for your crust |
| Granulated sugar | 1 tbsp | Adds a hint of sweetness |
| Salt | ½ tsp | Balances flavor |
| Unsalted butter (cold, cubed) | ¾ cup (170 g) | Creates flakiness |
| Ice water | 4–6 tbsp | Binds the dough together |
Tip: Keep everything cold — especially the butter — for a perfectly flaky, golden crust.
For the Berry Filling
| Ingredient | Quantity | Purpose |
|---|---|---|
| Mixed berries (fresh or frozen) | 3 cups (about 450 g) | The star of the dessert |
| Granulated sugar | ½ cup (100 g) | Sweetens and balances tart berries |
| Cornstarch | 1½ tbsp | Thickens the filling as it bakes |
| Lemon juice | 1 tbsp | Brightens flavor and enhances freshness |
| Lemon zest | ½ tsp | Adds a citrusy aroma |
You can use a single berry type or mix several for a more complex flavor. If using frozen berries, thaw and drain them well to prevent excess moisture in your berry galette recipe.
For the Finish
| Ingredient | Quantity | Purpose |
|---|---|---|
| Egg (beaten) | 1 | For brushing crust edges |
| Coarse sugar (turbinado or raw) | 1–2 tbsp | Adds sparkle and crunch |
These finishing touches make your mini berry galettes look bakery-perfect — shiny, golden, and slightly crisp on the edges.
Step-by-Step Instructions for Berry Mini Galettes
Making the Dough
- Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, and salt. This simple blend forms the foundation for your flaky galette crust. - Cut in the butter:
Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining. The cold butter is what gives these berry mini galettes their buttery layers and crisp edges. - Add the ice water:
Drizzle in ice water one tablespoon at a time, gently mixing until the dough just starts to come together. It should be moist but not sticky. - Chill the dough:
Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. This step is crucial for relaxing the gluten and ensuring a flaky, tender crust.
Preparing the Berry Filling
- Combine the berries:
In a large bowl, mix your berries, sugar, cornstarch, lemon juice, and zest. Gently toss until the berries are evenly coated and glossy. - Let it sit:
Allow the mixture to rest for about 10 minutes. This helps the berries release their juices, which will combine with the cornstarch to create a thick, jammy filling once baked. - Optional flavor upgrades:
Add a splash of vanilla extract or a pinch of ground cinnamon for extra warmth and depth. For a gourmet twist, a sprinkle of finely chopped thyme or basil pairs beautifully with the berries.
Assembling the Mini Galettes
- Preheat the oven:
Set your oven to 400°F (200°C) and line two baking sheets with parchment paper. - Roll out the dough:
Divide the chilled dough into 6–8 equal portions. On a lightly floured surface, roll each piece into a rough 5- to 6-inch circle. Don’t worry about perfect edges — that rustic shape is part of the galette’s charm. - Add the filling:
Spoon about 3–4 tablespoons of the berry mixture into the center of each circle, leaving about a 1-inch border around the edges. - Fold the edges:
Gently fold the edges of the dough over the berries, pleating as you go. The center should remain exposed, showing off the colorful filling. - Brush and sprinkle:
Brush the crust edges with beaten egg and sprinkle with coarse sugar. This gives the galettes that golden, sparkling bakery finish.
Baking the Berry Mini Galettes
- Bake to perfection:
Place the galettes on the prepared baking sheets and bake for 25–30 minutes, or until the crusts are golden brown and the berry filling is bubbling. - Cool slightly:
Let the galettes cool for at least 10–15 minutes on the baking sheet. The filling will thicken slightly as it cools, giving you that perfect jammy texture. - Serve warm or at room temperature:
These mini berry galettes taste incredible on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Perfect Berry Mini Galettes
Keep the Dough Cold
The key to flaky, tender crusts is temperature control. Always work with cold butter and chilled dough. If the dough warms up as you work, pop it back into the fridge for a few minutes before baking.
Avoid Overfilling
It’s tempting to pile on extra berries, but too much filling can cause the juices to overflow and soften the crust. A few spoonfuls of filling are enough for each mini galette.
Prevent Soggy Bottoms
Sprinkle a little flour, cornstarch, or even ground almonds on the dough before adding the filling — this helps absorb excess moisture from the berries and keeps the crust crisp.
Enhance the Flavor
For extra shine and flavor, brush the baked galettes with a light glaze made from warm apricot jam or honey just after baking. This adds a beautiful glossy finish.
Pro Serving Tip
Serve these berry mini galettes warm with a scoop of vanilla bean ice cream or a drizzle of heavy cream. The buttery crust and juicy berries pair perfectly with the cool creaminess of the topping.
They’re also wonderful at room temperature, making them ideal for picnics, potlucks, and casual summer gatherings.
Serving & Storage Suggestions
Best Ways to Serve
These Berry Mini Galettes are best served slightly warm, when the crust is still crisp and the berry filling is thick and jammy. Top each galette with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of honey for a truly decadent dessert.
For a more elegant touch, dust them lightly with powdered sugar or serve with a spoonful of crème fraîche or Greek yogurt. The tartness of the berries pairs beautifully with the creaminess of these toppings.
If you’re hosting brunch or a summer gathering, display your mini berry galettes on a rustic serving board or cake stand. Their golden crusts and jewel-toned fillings make them an irresistible centerpiece.
Storage
To store leftover berry galettes, allow them to cool completely. Place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
To keep the crust crisp, line the bottom of the container with parchment paper and avoid stacking them directly on top of one another.
Reheating
To bring back the galettes’ fresh-baked texture, warm them in a preheated oven at 350°F (175°C) for 8–10 minutes. Avoid microwaving — it softens the crust and can make the filling runny.
If reheating from the fridge, let them sit at room temperature for about 10 minutes before placing them in the oven.
FAQ – Berry Mini Galettes
Can I use frozen berries?
Yes! Frozen berries work perfectly for this mini berry galette recipe. Just thaw and drain them well before using to avoid excess liquid in the filling.
How do I keep the crust from getting soggy?
Use a bit of cornstarch or flour in the filling, and don’t overload the dough with too many berries. You can also sprinkle a thin layer of ground almonds or breadcrumbs under the filling to absorb moisture.
Can I make them ahead of time?
Yes. You can prepare the dough and berry filling up to a day in advance. Store the dough in the fridge and assemble the galettes just before baking.
What other fruits can I use?
This recipe works beautifully with peaches, cherries, plums, apples, or even pears. Try combining seasonal fruits for your own twist on mini fruit galettes.
Conclusion
These Berry Mini Galettes are the perfect dessert for anyone who loves the taste of homemade pie but wants something quicker, easier, and just as delicious. With a golden, buttery crust and juicy, tangy berry filling, they’re a wonderful way to showcase summer’s best fruits.
Each bite bursts with flavor — flaky pastry, sweet-tart berries, and just a touch of lemon brightness. Whether you serve them warm with ice cream or pack them for a picnic, these mini berry galettes bring a touch of rustic charm to any occasion.
Simple, stunning, and endlessly adaptable, this recipe proves that homemade baking doesn’t have to be complicated to taste extraordinary.
PrintBerry Mini Galettes – Easy Rustic Summer Dessert
These Berry Mini Galettes are rustic, buttery, and bursting with juicy mixed berries. With a flaky, golden crust and jammy fruit center, they’re an easy, elegant dessert that looks bakery-perfect but is simple enough for any home baker. Perfect for summer gatherings, brunch, or casual entertaining.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6–8 mini galettes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, cold and cubed
- 4–6 tbsp ice water
- 3 cups (450 g) mixed fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp vanilla extract (optional)
- 1 egg, beaten (for egg wash)
- 1–2 tbsp coarse sugar (for sprinkling)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut it into the flour using a pastry cutter or fingertips until coarse crumbs form with pea-sized bits of butter.
- Drizzle in ice water 1 tablespoon at a time and mix until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- In another bowl, combine berries, sugar, cornstarch, lemon juice, zest, and vanilla. Toss gently to coat and let sit for 10 minutes.
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Divide the chilled dough into 6–8 equal pieces. Roll each piece into a rough 5–6-inch circle on a floured surface.
- Spoon 3–4 tablespoons of berry filling into the center of each circle, leaving a 1-inch border. Fold the edges over the filling, pleating as you go, leaving the center exposed.
- Brush crust edges with beaten egg and sprinkle with coarse sugar.
- Transfer galettes to the prepared baking sheets and bake for 25–30 minutes, until golden brown and the filling is bubbling.
- Cool for 10–15 minutes before serving. Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Keep the dough and butter cold for a flaky crust — if the dough warms, refrigerate it briefly before baking.
- Do not overfill the galettes to prevent leaks during baking.
- Sprinkle a bit of flour, cornstarch, or ground almonds under the filling to prevent sogginess.
- Use any mix of berries or add fruits like peaches or cherries for variation.
- To reheat, bake at 350°F (175°C) for 8–10 minutes; avoid microwaving to keep crust crisp.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days.
