Fruit Galette
Pâte Sucrée:
Makes enough for TWO 9-9.5” tart crusts
Ingredients:
- 2 1/3 cups (340 g) all-purpose flour
- 1 cup (130 g) powdered sugar
- 1/3 cup (30 g) almond flour (or meal)
- ½ tsp salt
- 14 tbsp (200 g) unsalted butter, cold, cubed
- 1 large egg
- 2 tsp water
- ½ tbsp vanilla extract
Directions:
- In an electric mixer or food processor: Add the flour, sugar, almond flour, salt and butter. Using the paddle attachment, mix together on low speed for about 5 minutes until it looks sandy.
- Beat together the egg, water and vanilla in a small bowl and then add to the mixer. Mix on low-medium speed just until it comes together.
- Wrap the dough in plastic wrap and chill at least 30 minutes, or even better, overnight.
Assembling the Galette:
~1.5-2 cups (350-400 g) fruit, fresh or frozen NOTE: watch the water content! If using stonefruits, they shouldn’t be so ripe that they are the kind you want to eat over the kitchen sink. Too much water = a soggy bottom
- 1/2 tbsp flour
- 1 tbsp granulated sugar
- Optional additions: citrus zest, dried or fresh cranberries, ground spices
For the crust:
- About 2 tbsp almond flour
- 1-2 tbsp raw or granulated sugar
- Cream or milk
- Prepare your fruit. (Fresh or frozen is fine! For stone fruits, apples or pears: slice 1/4 inch (1 cm) pieces. Strawberries, if large should be quartered or halved. For figs, quarter or halve. Pit cherries. Berries like raspberries, blueberries, and blackberries are good to go!).
- Add the fruit to a large bowl. Sprinkle the flour and sugar over the fruit and gently toss to coat. Set aside.
- Roll out the tart dough in a big circle about 1 inch larger than your baking dish, about 1/8 inch (3mm) thick.
- Butter the bottom and sides of your pan, then add the dough to the pan.
- Sprinkle the almond flour on top and then the fruit in an even layer.
- Fold up the dough around the sides. Brush the dough with cream then sprinkle liberally with raw or granulated sugar.
- Chill 30 minutes before baking.
- Bake at 375F/190C for 30-35 minutes or until the crust is nicely and evenly browned, and the filling is bubbling.
- Allow to cool to room temperature before serving.
Enjoy!
Recipe by Molly J. Wilkinson (@mollyjwilk)
