Mini Fruit Galettes


Mini Fruit Galettes

Servings 4
Calories 559kcal



  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons butter chilled and cubed
  • 6 tablespoons ice water
  • 1 egg yolk
  • 1 tablespoon milk


  • 3/4 cup frozen cherries thawed
  • 3/4 cup frozen raspberries thawed
  • 1/3 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1/8 teaspoon almond extract
  • 1 pinch salt


  • 6 tablespoons powdered sugar
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract


  • In a medium bowl, stir together the flour, salt and sugar. With a pastry cutter, cut in the butter until coarse mixture forms. Mix in ice water 1 tablespoon at a time, stirring with a spatula until a ball of dough forms. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
  • For the filling, stir together the fruit, sugar, tapioca, almond extract and salt. Cover and refrigerate.
  • Once the dough is chilled, preheat the oven to 425 F.
  • Divide the dough into two equal portions. One at a time, place on a lightly floured surface and roll the dough until a rough 7-inch circle is formed. Transfer the dough to a parchment paper-lined rimmed baking sheet.
  • Divide the fruit mixture in two and place each portion in the center of each dough circle, leaving 2 inches of dough around edges. Fold the dough just over the edge of the filling, pinching overlapping edges together to keep the filling from spilling out during baking.
  • Whisk together the egg yolk and milk and brush it on the crust.
  • Bake 30-35 minutes, until the crust is golden.
  • Let the galette cool completely on pan. Once cooled, mix the glaze ingredients. Add more powdered sugar to thicken or milk to thin. Drizzle glaze over the top of the galettes and serve.


Nutrition information: 559 calories; 24.6g fat; 428mg sodium; 78.8g carbohydrates; 8.1g protein.