Mini Pear Cranberry Galettes: A Rustic Fall Delight

There’s something undeniably charming about a rustic galette, especially when it’s mini-sized and bursting with fall’s best flavors. I’ll never forget the first time I made these mini pear and cranberry galettes for a fall farmers market at Sophie’s Sweet Haven. I was inspired by the piles of fresh pears and cranberries at the Portland market, but my first attempt was a bit too “rustic” (read: messy!).

After years of tweaking, I’ve perfected this recipe, and these flaky, fruit-filled treats are now a seasonal favorite. With their golden crust and sweet-tart filling, they’re perfect for holiday gatherings, cozy desserts, or as a gift to friends. Trust me, the buttery aroma and vibrant colors will make your kitchen feel like a fall orchard!

Table of Contents

Why Mini Pear Cranberry Galettes Are Special

These mini pear and cranberry galettes are the epitome of fall baking—rustic, flavorful, and just the right size for sharing. Their petite portions make them ideal for parties, where guests can grab one without needing a plate (though my husband, David, still manages to eat three!). The combination of juicy pears and tart cranberries, kissed with cinnamon, captures autumn’s essence, while the flaky crust adds that irresistible crunch. I love how they’re versatile—serve them warm with ice cream for dessert or cold for breakfast (guilty!). They’re also a Pinterest darling, with their golden folds and ruby-red filling. After countless batches, I’ve learned the secret is in the dough—keep it cold for maximum flakiness.

Craving a creamy bite? Try our Mini Egg Cheesecakes

Recipe Information

Timing	Details
Prep Time	20 minutes
Bake Time	20-25 minutes
Chill Time	15 minutes
Total Time	About 60 minutes
Servings	8 mini galettes
Estimated Calories	~180 calories per galette

Essential Ingredients for Perfect Mini Pear Cranberry Galettes

Here’s what you need to make these rustic beauties. I’ve fine-tuned this recipe at my bakery, and these ingredients are key:

• All-Purpose Flour (1 cup): The foundation for a flaky crust. A 1:1 gluten-free blend works for dietary needs—I’ve tested it for customers.
• Unsalted Butter (4 tbsp, cold): Cold butter is crucial for flakiness. Cube it small for easier mixing—I learned this after a tough crust early on!
• Granulated Sugar (2 tbsp for crust, 2 tbsp for filling): Sweetens the crust and balances the tart cranberries.
• Pear (1 medium, thinly sliced): Choose firm pears like Bosc or Anjou for texture. Softer pears get mushy—I made that mistake once!
• Fresh Cranberries (1/4 cup): Add tartness and vibrant color. Frozen works in a pinch, but fresh is best.
• Lemon Juice (1 tsp): Brightens the filling and prevents browning. Freshly squeezed is worth it.
• Ground Cinnamon (1/2 tsp): Adds warm, fall flavor. Don’t overdo it—it can overpower the fruit.
• Salt (pinch): Enhances all the flavors in the crust and filling.
• Ice Water (2-3 tbsp): Binds the dough. Keep it ice-cold for a flaky result.

Substitutions: Use a 1:1 gluten-free flour blend for gluten-free diets. For dairy-free, swap butter for vegan margarine or coconut oil. I’ve tested both for my bakery, and they’re just as flaky.

Nutty, sweet, and elegant. Discover our Maple-Pecan Tartlets

Step-by-Step Mini Pear Cranberry Galettes Recipe

Let’s bake these galettes together! I’m right here in my Portland kitchen, guiding you like we’re old friends. Here’s how:

1. Make the Dough: In a food processor, pulse 1 cup flour, 4 tbsp cold butter (cubed), 2 tbsp sugar, and a pinch of salt until crumbly. Add 2-3 tbsp ice water, 1 tbsp at a time, pulsing until the dough just holds together. Don’t overmix—I did that once, and my crust was tough!
2. Chill the Dough: Form the dough into a disc, wrap in plastic, and chill for 15 minutes. This keeps it flaky—trust me, don’t skip this step!
3. Preheat and Prep: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper. I love using festive parchment for fall vibes—Emma picks it out every season!
4. Prepare the Filling: In a bowl, toss 1 sliced pear, 1/4 cup cranberries, 2 tbsp sugar, 1 tsp lemon juice, and 1/2 tsp cinnamon. The filling should look vibrant and smell amazing!
5. Shape the Galettes: Divide the dough into 8 equal pieces. Roll each into a 4-inch circle on a floured surface. Don’t worry if they’re not perfect—rustic is the goal! Place on the baking sheet.
6. Fill and Fold: Spoon about 1 tbsp of filling into the center of each circle, leaving a 1-inch border. Fold the edges over the filling, pleating as you go. I tell my students to think of it like wrapping a present!
7. Bake: Bake for 20-25 minutes, rotating the sheet halfway through, until the crust is golden and the filling is bubbly. Start checking at 20 minutes—my oven’s sneaky sometimes!
8. Cool and Serve: Let the galettes cool on the sheet for 10 minutes, then transfer to a wire rack. Serve warm with a scoop of vanilla ice cream or at room temp for a rustic treat.

Timing Note: This takes about 60 minutes, including chilling. I usually sip David’s coffee while the dough chills—it’s a cozy fall ritual!

Your autumn coffee’s best friend! Grab a batch of Mini Apple Cider Donuts and taste fall in every bite.

Pro Tips for Mini Pear Cranberry Galettes Success

After years of baking these at Sophie’s Sweet Haven, here are my top tips:

• Keep Butter Cold: Chill the butter and use ice water for a flaky crust. Warm butter makes a greasy dough—I learned this the hard way!
• Slice Pears Thinly: Thin slices cook evenly and look pretty. Thick slices stay crunchy—I made that mistake once.
• Don’t Overfill: Use just 1 tbsp filling to avoid leaks. My first batch overflowed, and cleanup was no fun!
• Use a Scale: Weigh flour (120g for 1 cup) for precision. It’s a game-changer for consistent crusts.
• Check Early: Start checking at 20 minutes to avoid overbaking. The filling should be bubbly but not burnt.

Warm spices in every nibble. Enjoy our Mini Gingerbread Bites for holiday vibes all season long.

Variations and Customizations for Mini Pear Cranberry Galettes

These galettes are perfect for tweaking:

• Apple Swap: Use a tart apple like Granny Smith instead of a pear for a classic twist. I did this for a fall party, and it was a hit!
• Nutty Crunch: Sprinkle 2 tbsp chopped walnuts or pecans over the filling before folding. My customers love this texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested this for my bakery, and the crust stays flaky.
• Spiced Glaze: Drizzle with a glaze (1/2 cup powdered sugar + 1 tbsp orange juice) for extra sweetness. Lucas begs for this version!
• Berry Mix: Swap half the cranberries for blueberries for a sweeter filling. I tried this for a holiday brunch, and it was a crowd-pleaser.

Storing and Serving Your Mini Pear Cranberry Galettes

Store these galettes in an airtight container at room temperature for up to 2 days or in the fridge for 4 days—the crust stays crisp longer in the fridge. I learned the hard way that leaving them out too long softens them! For longer storage, freeze unbaked galettes on a tray, then transfer to a freezer bag for up to a month. Bake from frozen, adding 5 minutes to the time.

Serve these on a rustic wooden board or in parchment for a farmers market vibe—they’re stunning either way. Pair with vanilla ice cream or David’s freshly roasted coffee for a cozy treat. I love wrapping them in parchment with twine for gifting—my neighbors adore this!

Salty, sweet, and oh-so-chocolatey. Treat yourself with Mini Chocolate-Salted Caramel Cookies.

---

Love small, seasonal sweets? Discover them all in our roundup: Mini Fall Desserts: Tiny Treats, Big Flavor.

FAQ

Can I make these galettes ahead of time?
Yes, bake up to 2 days ahead and store in an airtight container. Freeze unbaked for up to a month and bake fresh.

How do I store these galettes for freshness?
Keep in an airtight container at room temp for 2 days or fridge for 4 days. Freeze unbaked for longer storage.

Can I make these gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour blend and vegan margarine or coconut oil. I’ve tested both for customers, and they’re delicious.

What if my filling leaks?
You might’ve overfilled or not folded tightly. Use 1 tbsp filling and pinch edges well. I had this issue early on!

Can I use dried cranberries?
Fresh or frozen cranberries are best for juiciness, but dried ones work if soaked in warm water for 10 minutes. I tried this once, and it was okay.

Love light and fluffy desserts? Indulge in these Mini Tres Leches Cakes for a melt-in-your-mouth experience.

Conclusion

These mini pear and cranberry galettes are a rustic, flavorful way to celebrate fall, with their flaky crusts and sweet-tart filling. They’re perfect for holiday gatherings, gifting, or enjoying with a cozy drink. I hope you’ll try this recipe and make it your own—maybe swap in apples or add a glaze! Baking is about creating memories, and these little galettes are sure to spark joy. Share your creations on Pinterest or tag me at Baking with Sophie—I’d love to see them! For more fall baking inspiration, sign up for my newsletter and let’s keep the cozy vibes going.