These mini berry galettes are the perfect sweet berry tart for summer! Serve warm out of the oven or with a scoop of fresh vanilla ice cream. You’ll love this simple summer dessert!
Craving a summertime dessert that is easy to make and sure to impress?
Well, these mini berry galettes are just what you need!
These free-form little fruit tarts are packed with a mix of strawberries, blueberries, and blackberries.
It’s the perfect balance of sweet and tart and great when served alone or with a scoop of vanilla ice cream.
The pie crust bakes up flakey and buttery the berries become soft and sweet with a hint of brightness from the added lemon zest.
You’ll love these easy little fruit galettes!
Table of Contents
Ingredients for mini berry galettes
- Berries – I used a mix of strawberries, blackberries, and blueberries. Feel free to use a combination of whatever berries you have on hand. Raspberries are a great addition too!
- Refrigerated dough – You want to use the type of dough that is rolled up and usually found in the refrigerated aisle where you find canned biscuits and ready-to-bake cookies.
- Cornstarch – This helps the berries thicken up as they cook in the oven and start to break down.
- Lemon zest – I love the addition of lemon zest as it adds brightness and freshness to the berry mixture.
- Granulated sugar – Just a touch to sweeten up the tart summer berries.
- Egg – This helps the crust to look golden brown and helps the sugar stick to the crust of the galette.
Using frozen berries
I almost always have fresh berries on hand in the summer but in the winter that is a different story!
And sometimes in the middle of winter, I crave the tastes of summer so frozen fruit comes in clutch! Speaking of frozen fruit, have you tried my Frozen Peach Cobbler?
If you want to use frozen fruit you can use it frozen or defrosted. It doesn’t really matter for this recipe.
However, frozen strawberries tend to be overly watery so I like to add a bit more cornstarch OR simply defrost my frozen strawberries and drain them before using them.
Either way works.
Most other berries defrost without an excessive amount of liquid.
Substituations and adaptations
While I think this recipe is pretty delicious as written there are a few fun ways to jazz up this recipe.
- Use other fruit
- Feel free to whatever fruit you happen to have on hand. Only have blueberries? This works well as a fully blueberry galette. Craving peaches? They work well here too!
- Additional flavor
- I keep this recipe pretty bare basics but feel free to add cinnamon, nutmeg, vanilla, or even almond to this recipe for a jazzed-up flavor.
How to serve a berry galette
You can serve these mini berry galettes alone or topped with fresh whipped cream, ice cream, or my favorite way – lemon curd!
They can also be eaten warm or at room temperature.
Storage and leftovers
Even though these are mini you’re likely to be left with a couple of these adorable tarts leftover.
I like to store them in the fridge for up to 3 days.
You can leave them on the countertop but they have a tendency to mold easily as the berries are very moist.
Popping them into a toaster oven or
More berry dessert recipes
- Love fresh blueberry dessert? Try my Easy Blueberry Hand Pies.
- Need the EASIEST party favorite dessert ever? Try my Cheesecake Stuffed Strawberries.
- Want a great use for summer fruit? Try my Blueberry Peach Cast Iron Crisp.
- Craving an easy dessert? Try my Easy Strawberry Cheesecake Danish.
Mini Berry Galettes
- 1/2 cup sliced strawberries
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/4 cup granulated sugar divided
- 1 tablespoon cornstarch
- 2 teaspoons lemon zest
- 2 pre-packaged refrigerated pie crusts
- 1 large egg
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the strawberries, blackberries, and blueberries to a large mixing bowl with 2 tablespoons of sugar, cornstarch, and lemon zest. Stir gently.
- Unroll the pie crusts on a lightly floured cutting board and cut out 4-inch circles.
- Place them on the lined cookie sheet and fill the center of each circle with berries, stopping ½ inch from the edge of the crust.
- Fold the crust edge up to cover the fruit, creating pleats.
- Brush the edges with the beaten egg and sprinkle with the remaining 2 tablespoons of sugar.
- Bake until golden brown, about 20 minutes.
- Store in an airtight container in the fridge for up to 3 days.