MIXED RED FRUIT, APRICOT AND HAZELNUT GALETTE

Mixed Red Fruit, Apricot and Hazelnut Galette image

Provided by Martha Rose Shulman

Categories dessert

Time 2h30m

Yield Makes 1 9-inch galette, serving 8

Number Of Ingredients 10

1 dessert galette pastry (1/2 recipe)
8 ounces (about 1 1/2 cups) mixed berries or berries and cherries
1 pound mixed plums and apricots, pitted and quartered or sliced, depending on the size
30 grams (3 tablespoons) hazelnuts, lightly toasted, skinned and chopped (see below)
1/2 teaspoon almond extract
2 tablespoons mild honey, like clover
25 grams (1/4 cup) almond powder
1 tablespoon raw brown sugar
1/4 teaspoon cinnamon
1 egg beaten with 1 teaspoon milk, for egg wash

Steps:

Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.