Best Stone Fruit Galettes Recipes
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
STONE FRUIT GALETTES
Steps:
- For the galettes: Preheat the oven to 425 degrees F.
- Roll out the dough and cut it into six 6- to 8-inch rounds.
- Combine the sugar and lemon juice in a large mixing bowl. In a small bowl, stir 2 teaspoons water into the cornstarch to make a slurry; add to the lemon sugar.
- Thinly slice the nectarines and plums; add to the mixing bowl and toss to coat.
- Spoon the fruit into the center of the dough rounds, then fold up the edges to partially cover the fruit.
- Transfer the galettes to baking sheets and bake until golden brown, 20 minutes.
- For the blood orange syrup: Bring the blood orange juice to a simmer in a saucepan. Reduce until syrupy, 6 to 9 minutes.
- For the whipped topping: Whip the cream, sugar and vanilla in a stand mixer with the whisk attachment until soft peaks form. Add the blood orange juice and whip again.
- To plate: Drizzle blood orange syrup over the galettes. Top with whipped topping.
STONE FRUIT GALETTE
Steps:
- Preheat the oven to 425 degrees F.
- Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom.
- Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack.
- Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam.
- BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.
STONE-FRUIT GALETTE
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
- Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
- Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.
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