I have been in a fruit frenzy this week eating cherries, apricots, peaches, raspberries, blueberries and even loganberries from my parents garden. Summer fruit is here and then it is gone in the blink of an eye. Don’t hesitate when the perfect blushing apricot catches your eye at the market. This galette recipe is the ideal summer dessert. It is rustic and works with any type or combination of summer fruit. Even the most reluctant of dessert eaters can’t pass up flaky buttery pastry filled with soft summer fruit and if they can muster the willpower that just means more for me and you.
I have made this recipe with peaches and blackberries, peaches and plums and various other combinations. You really can’t go wrong. I was inspired by apricots and cherries as they go beautifully with almonds. When cooked apricots have such a beautifully intense flavour and the perfect sweet/tart balance.
We have some of the best fruit producers in the world in BC. The apricots I used are from Klipper’s Organic Acres and the cherries are from Golden West Farms. Their fruits are tree ripened, dripping with juices and bursting with the flavour of summer.
This recipe makes four individul galettes or one larger one. I like making individual ones, they are cute but a large one is also nice if that is what you prefer. You may be able to sneak out 6 servings with the large galette. The recipe looks long but it really is quite simple and the pastry is super simple so don’t be intimidated if you aren’t a pie maker. The beauty of these galettes is that they look and taste best when they are imperfect.
I didn’t realize until after that the roses photographed here, carefully grown and tended by my parents, are a variety called Julia Child. How fitting is that? I wonder what Julia would think of my galettes?
So instead of crisp or crumble why not try your hand at making galettes. They truly are worth every ounce of effort and I can guarantee you won’t leave a single crumb behind.
- ¾ cup all purpose flour
- 1½ tsp sugar
- ¼ tsp salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 1 tsp lemon juice
- 2-4 tbsp cold water
- 3 tbsp ground almonds, lightly toasted (I grind up lighted toasted whole almonds)
- 3 - 4 tbsp sugar
- 2 cups pitted and sliced apricots (about 6 medium)
- ½ cup pitted and sliced cherries (a couple handfuls)
- 1 egg
- Place the flour, sugar and salt in a food processor and pulse a few times until combined. Add the butter and pulse again until the mixture becomes like fine gravel (sandy in texture). Add the lemon juice and 1 tbsp of cold water at a time until the dough just comes together into a ball. Remove dough and flatten into a round disc. Wrap and refrigerate for 1 hour. If you are making individual ones, divide the dough into four, wrap and refrigerate for 1 hour.
- Place a rack in the centre of the oven and preheat to 400F.
- In a small bowl, mix the ground almonds with 2 tbsp sugar and set aside.
- On a lightly floured surface, roll out each quarter piece of pastry into a rough 5 inch circle, about ¼ inch thick and place on a parchment lined baking sheet. Keep in the fridge while you roll out the remaining 3. Sprinkle 1 tbsp of the almond/sugar mixture over each round of pastry, leaving a 1 inch border all around. Mound or artfully arrange the fruit on top and sprinkle 1 tsp more sugar over the fruit. Fold the overhanging pastry over the edge of the filling, pleating the dough as needed.
- In a small bowl beat the egg with 1 tsp water. Brush the pastry with the egg mixture and sprinkle with a little granulated sugar.
- Bake for 20 minutes at 400F, then turn down the oven to 350F and bake for an additional 25 - 30 minutes or until the crust is golden and the fruit starts to bubble.
- Remove and cool on a rack for at least 20 minutes before serving. Serve as is or with a dollop of creme fraiche, maple whipped cream or scoop of ice cream.
- Note: For 1 large galette, roll out the pastry to a rough 12 inch circle about ¼ inch thick, place on a parchment lined baking sheet. Sprinkle the almond/sugar mixture over the pastry, leaving a 2 inch border all around. Mound or artfully arrange the fruit on top and sprinkle 1 - 2 tbsp more sugar over the fruit. Fold the overhanging pastry over the edge of the filling, pleating the dough as needed. Finish with egg wash and sugar and bake as above.