Preheat oven to 400 degrees. Prepare a rimmed baking sheet by lining with parchment or a non stick liner.
In one bowl stir together the ground almonds and 1/4 C sugar. Set aside.
Roll out pastry. For these galettes I made 6 - 4" galettes so I divided the dough into 6" before chilling then rolled them to about 6" before filling. This recipe will make 3 - 7" galettes or 2 - 10" galettes, but baking time will need to be adjusted.
For these mini galettes, roll out pastry to 6" in diameter, as round as possible.
Spread a spoonful of the almond sugar mixture to each one, about an inch from the edge.
Top with chopped fresh fruit, mounding in the middle. Sprinkle with the remaining 1/4 C sugar.
Gently fold up the edges, pushing the folds together(brushing with water to get them to stick if needed). Brush the crusts with melted butter and sprinkle with a coarse, raw sugar. Place in the lower 1/3 of the oven and bake for 35-40 minutes until golden brown and the juices are bubbling, rotating the baking sheet as needed. Remove from the oven and let cool on the sheets for 5-10 minutes. Run a butter knife along the edge of the crust to remove any fruit juices that have dripped out before they cool. Very carefully lift the galettes onto a wire rack to cool for 15-20 minutes or longer before serving.
Notes
Sucanat, palm sugar or even brown sugar are fine but I prefer a coarse, raw sugar for these rustic pies :)