Stone Fruit Galette - Seasonal Recipe

Stone Fruit Galette

🌍 Seasonal, Summer Difficulty: ●●●○○

The galette — France's "imperfect" free-form tart — celebrates rusticity over precision; it emerged from peasant baking traditions where a pie tin was a luxury and a hot hearth was not.

Ingredients

• 190g (1½ cups) all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• 115g (½ cup) cold unsalted butter, cubed
• 4–6 tbsp ice water
• 700g (675g (1.5 lbs)) stone fruit (peaches, nectarines, plums, or cherries), pitted and sliced
• 3 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• Pinch of cinnamon
• 1 egg, beaten (for wash)
• 1 tbsp coarse sugar (for crust)
• 2 tbsp apricot jam (for glaze, optional)

Method

1. Making — Make pastry: pulse flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse breadcrumbs. Drizzle ice water 1 tbsp at a time, pulsing, until dough just holds together. Flatten into disk; wrap; refrigerate 1 hour.
2. Preheating — Preheat oven to 200°C (400°F). Toss sliced fruit with sugar, cornstarch, vanilla, almond extract, and cinnamon.
3. Rolling — Roll pastry on a floured surface into a rough 35cm (14 in) circle. Transfer to a parchment-lined baking sheet.
4. Arranging — Arrange fruit in the centre, leaving a 5cm (2 in) border. Fold edges up over fruit, pleating as you go.
5. Brushing — Brush crust with beaten egg; scatter coarse sugar over crust.
6. Baking — Bake 35–45 minutes until crust is deep golden and fruit is bubbling. Brush fruit with warmed apricot jam. Cool 20 minutes before slicing.

Tags: all-purpose flour, sugar, cold unsalted butter, –6 tbsp ice water, ) stone fruit · Source: Brittani's Almanac