Fruit Galette Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
• Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

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.

Steps:

• Prepare the crust:
• Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you've got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened-a dough that's too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 375°F.
• Prepare the filling:
• Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
• Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously-over the crust and the fruit, too-with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
• Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.

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.

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
• Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
• Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
• Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

Steps:

• All Butter Pasty - mix all dry ingredients together with cubed butter (2 minutes).
• Add water slowly until combined, wrap in plastic wrap shaped in a disc and place in fridge.
• Roll out pasty to 1/8 inch and cut into circle, size of your choosing.
• Place a small amount of brown sugar and flour on pastry bottom.
• Cut fruit and place in the center over your brown sugar and flour mixture, leaving an edge of pastry to fold up around your fruit.
• Top fruit with sugar, just enough to lightly cover.
• Beat egg and heavy cream in a bowl and brush edges of pastry with mixture.
• Fold up edges over the fruit, pleating as you make your away around.
• Brush the top with your egg and heavy cream mixture.
• Place in preheated 400 degree oven for 50-60 minutes.
• Once out of the oven, heat up your apricot jelly and brush over fruit for a shiny finish.