Put your summer berries to work with this mini fruit pies recipe!
These mini fruit pies are perfect for you if you love fruity desserts, don’t want something that is overly sweet and enjoy how adorable mini pies look.
There are few staples that are always in my freezer. Ice cream (duh!), the bowl to my ice cream maker so that it is always ready to go when it comes time to churn, Daily Harvest cups (hello easiest smoothies ever) and puff pastry dough! I think the trend in my freezer-stocking behavior is that I love to make my life easier.
Puff pastry dough is something you can make, and more power to you if you go that route, but I’m a big believer in using it to simplify life and elevate desserts! There’s no shame in buying it pre-made and keeping it on hand for when the urge to bake strikes.
I’m all about the summer berries this year so I was so excited to find yet another way to highlight them! Plus my neighbors have a bunch of blueberry bushes that are ripe for the picking (quite literally) so it was the perfect excuse for me to pick blueberries, make mini pies and then share my desserts with them!
In addition to being all about the berries these last few weeks, I’m continuing steadily along on my frangipane kick. For those who haven’t hopped on the frangipane train, here’s what you need to know about this stupidly easy pie filling. First of all, it’s pronounced fran-gee-pan. Now you know. It’s almond-based and of Italian descent. I use almond flour because I like the fine texture it produces but you can also use ground almonds if that’s what you have on hand.
As I mentioned above, these mini fruit pies made with puff pastry aren’t overly sweet. That means that they work great on their own, or topped with something sweet to balance them out! Possible toppings include vanilla ice cream, whipped cream or simple icing sugar.
Tips for success for this mini fruit pies recipe:
- Be gentle with the puff pastry dough while you roll the scraps out to make sure you don’t waste any. Puff pastry dough is jam packed with butter layers between the dough and that’s what keeps it nice and flakey as it bakes. If you roll it out too aggressively, you risk to smoosh (I’m obviously using the big technical words here) those lovely layers and your dough won’t come out as flakey.
- The frangipane filling will rise as it bakes, which is why having the puff pastry come as high up on the sides of the muffin tin as possible is so important. That’s also why I don’t like folding the dough over the filling. It’s going to rise and be beautiful so there’s no need to get in it’s way with extra layers of dough!
- Keep an eye on the dough while you are baking. In my oven these cute mini pies took 20 minutes but depending on the type of muffin tin you use it may take a little longer. The amount of browning on the puff pastry might vary as well. If you are using a silicone pan for example, the outside of the puff pastry won’t get as brown and crisp.
Yields 12 mini pies
- 1 puff pastry sheet
- 3 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- 1 egg
- 1/3 cup almond flour
- 2 tablespoon cornstarch
- 1/8 teaspoon of salt
- ½ cup blueberries & raspberries
- Preheat your oven to 375° F. Spray a muffin tin with non stick spray and set aside.
- Take the puff pastry sheet out of the freezer and let thaw for a few minutes until it is soft enough to be handled without breaking. Once it is soft, unfold it and use a round cookie cutter to cut out circles that are the same size as the top of the muffin tin. Place the circles in the tin and stretch them out so that the dough goes all the way up the sides. Once you have made as many circles as possible and are left with scraps, press the scraps together and roll them out gently and cut out more circles. Repeat until all of the dough is used up.
- In the bowl of a stand mixer, cream the softened butter and granulated sugar until smooth. Add the egg and mix until well combined. Add the almond flour, followed by the cornstarch, the vanilla extract and the salt. Mix until just combined. Divide the frangipane filling among the 12 mini pies.
- Decorate the top of the mini pies with raspberries and blueberries.
- Bake for ~20 minutes. Leave the mini pies in the muffin tin until fully cooled.
Top with vanilla ice cream, whipped cream or powdered sugar