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Recipe Collection

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Prep time: 25 minutes

Cook time: 40 minutes

Yield: 8 servings

User Rating:
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Rating: 3.0/4 (2 votes cast)

What I love about this tart is that it is so versatile—you can combine many different fruits depending on the season. My favorite combination is plums or apricots, raspberries and blueberries. On a trip to Switzerland I made it with white nectarines and wild strawberries. You can also make this dairy with butter, but if you do, make sure to serve it with vanilla ice cream.

Ingredients

  • Dough
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold margarine or butter, frozen for at least 30 minutes, cut into 6 pieces
  • 1 large egg, separated
  • 3 tablespoons ice water, divided
  • Filling
  • 3 cups total fresh fruit, berries or plums, peaches or apricots cut into 1/2-inch pieces
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar, to sprinkle on top of galette

Preparation

  • To make the dough, place the flour, salt and margarine or butter into the bowl of a food processor fitted with a metal blade. Pulse 10 times. By hand, in a large bowl, cut the margarine into the flour and salt by hand using two knives or a pastry cutter.
  • Add the egg yolk (reserve the white) and 1 tablespoon of the ice water. Pulse 5 times or mix gently by hand. Add another tablespoon of the ice water and pulse another 5 times or mix again. Add the last tablespoon of water, a little at a time, pulsing or lightly mixing the dough for 10 to 15 seconds until it looks like clumps of couscous; the dough does not have to come completely together. Gather the dough into a ball.
  • Wrap in plastic and then flatten. Place the dough in the freezer for 20 minutes. Place a rack on the lowest shelf of the oven and one in the middle. Preheat the oven to 425 degrees.
  • Take a large piece of parchment and sprinkle it with some flour. Remove the dough from the plastic wrap and place it on top of the parchment. Sprinkle some flour on the dough and then place a second piece of parchment on top. Roll out the dough until it is about 12 to 13 inches wide, trying your best to keep the shape round. Peel back the top parchment and sprinkle some more flour once or twice while you are rolling.
  • To make the filling, place the fruit in a medium bowl. In a separate bowl, mix together the sugar and cornstarch. Sprinkle on top of the fruit and mix gently. Place the fruit in the center of the prepared dough circle and spread it outward, leaving a 2- to 3-inch border on the outside. Take one small section of the dough border, about 2 inches, and fold it over the fruit, leaving the fruit-filled center open. Pick up another 2-inch section of the border and repeat, pressing one section into the next to seal it, so you end up with dough pleats.

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