Fruit Galette

The streets of Paris are filled with charming cafes and bistros, and one delightful sight that awaits diners is the dessert cart or table. Among the tempting treats displayed, galettes stand out as a rustic yet elegant dessert choice. Unlike traditional tarts, galettes feature a free-form crust rolled into a circle and filled with fresh, ripe fruits like peaches, pears, or plums. The edge of the crust is folded over the fruit to create a pretty edge and keep the juices contained in the center. Galettes are versatile and can be made in any size, from individual portions to family-sized delights. This recipe introduces the first step in tart making, allowing you to create a sumptuous galette with ease. Perfect for a summery dessert, this galette pairs wonderfully with a dollop of crème fraîche or a scoop of ice cream.

YIELD: Makes one 10-inch or two 6-inch galettes

INGREDIENTS:

• 1 batch Pâte Brisée (Tart dough)
• 2–3 fresh, ripe peaches, pears, or plums
• 1 tablespoon granulated sugar
• Apricot glaze or preserves (heated and strained)

INSTRUCTIONS:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Roll and Cut the Tart Dough: Roll out the tart dough to a thickness of ⅛–¼ inch. Using a pan lid or free hand, cut the dough into a circle. If you’re making small tarts, cut both circles at once to avoid re-kneading the dough, which could make it tough and difficult to roll a second time.
3. Transfer to a Baking Sheet: Place the cut dough circle(s) onto a parchment-lined baking sheet.
4. Slice and Arrange the Fruit: Slice the fresh, ripe peaches, pears, or plums into wedges. Arrange the fruit slices closely in rings on the dough circle. Starting at one edge, fold ½ inch of the dough over the fruit, then move about 1 inch around and fold again. This will create a pretty folded edge for the galette.
5. Sprinkle with Sugar: Sprinkle the fruit with granulated sugar to enhance its natural sweetness during baking.
6. Bake the Galette: Place the galette in the preheated oven and bake until the crust turns deep golden brown, which usually takes about 25 minutes.
7. Glaze the Fruit: Once the galette is baked, remove it from the oven and allow it to cool slightly. Brush the warm apricot glaze or preserves over the fruit, adding a beautiful shine to the galette. Wait for at least 5 minutes for the glaze to set before serving.

TIPS:

• Experiment with different fruit combinations to create unique and flavorful galettes. Try a mix of peaches and blueberries, pears and raspberries, or plums and blackberries.
• For added richness and flavor, consider making Frangipane (Almond Cream) to spread on the crust before adding the fruit. The almond cream will puff between the fruit slices, creating a delectable filling.
• Serve the galette warm or at room temperature for the best taste and texture. Add a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert further.
• Store any leftover galette in an airtight container at room temperature for up to two days. Gently reheat it in the oven before serving again.

Enjoy the simple yet delightful pleasure of indulging in a rustic fruit galette. This dessert is perfect for any occasion, from casual family gatherings to elegant dinner parties. The combination of flaky crust and sweet, juicy fruit makes this galette a delightful treat for all to savor. Bon appétit!