GALETTE RECIPE RECIPES

Name: Fruit Galette
Total time: 4 h
Yield: 8 servings
Ingredients: 1 1/3 cups/165 grams all-purpose flour; 1 tablespoon/15 grams sugar; 1/2 teaspoon/3 grams fine sea salt; 1 large egg; Heavy cream, as needed; 1 stick/113 grams unsalted butter, cut into big pieces; 2 teaspoons/10 milliliters lemon juice; 1/2 teaspoon/4 grams grated lemon zest (optional); 3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary; 1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste; Pinch of salt; Juice and grated zest of 1/2 lemon (optional); 3 to 4 tablespoons/25 to 35 grams cornstarch

FRUIT GALETTE RECIPE - NYT COOKING

Fruit Galette Recipe - NYT Cooking image

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

Total Time 4 hours

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/3 cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

Steps:

Make the crust:
Make the filling:

Nutrition Facts : @context http//schema.org, Calories 321, UnsaturatedFatContent 4 grams, CarbohydrateContent 47 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 195 milligrams, SugarContent 27 grams, TransFatContent 0 grams

SUMMER FRUIT GALETTES RECIPE | ALLRECIPES

Summer Fruit Galettes Recipe | Allrecipes image

Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream.

Provided by shannonlolly

Categories Desserts Pies Tarts Fruit Tart Recipes

Total Time 29 minutes

Prep Time 15 minutes

Cook Time 14 minutes

Yield 2 galettes

Number Of Ingredients 7

Ingredients

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, sliced
½ pint fresh blueberries
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour, divided
6 tablespoons turbinado sugar, divided

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.

Nutrition Facts : Calories 268.7 calories, CarbohydrateContent 37.9 g, FatContent 12.1 g, FiberContent 2.5 g, ProteinContent 2.9 g, SaturatedFatContent 3 g, SodiumContent 191.6 mg, SugarContent 17.3 g

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