Tuesday, August 6, 2013

summer fruit galettes

The other day, there were lovely plums and peaches available at the fruit stand, so I bought some of both, thinking of making fruit galettes. I made my usual sweet dough pie dough and used an Ina Garten recipe as a jumping off point and turned out a lovely plum galette which was given away and then today, a peach galette.

Summer Fruit Galette (inspired by Summer Fruit Crostata from Ina Garten's Barefoot Contessa At Home)

Dough (from Laura Calder)
1 c + 2 tbsp flour
1/4 tsp salt
1 tbsp sugar
1 tsp vanilla
1/2 c butter, cold, diced
3-4 tbsp cold water

In the bowl of a food processor, add the flour, salt and sugar and whiz until blended. Add the butter and pulse briefly so the butter is in large chunks through the flour. Add the vanilla and the water, 1 tablespoon at a time, and pulse briefly until the dough starts to come together. Remove from the processor, press together, wrap in plastic wrap and refrigerate for at least an hour.

1 1/2 lb fruit, sliced into wedges (plums, peaches)
1 tbsp flour
1 tbsp sugar
1 tsp vanilla
2 tbsp lemon juice
half a lemon's worth of zest
1 tbsp sugar
1/4 tsp cinnamon

Add the fruit to a bowl. Add the sugar, flour, vanilla, juice and zest and mix.

Preheat the oven to 450 deg F. Remove the dough from chilling and roll out into a 12" circle. Move the dough onto parchment paper, add the fruit filling over the center of the dough, evenly spreading it out to an inch or so of the edge. Fold the pastry over the fruit, towards the center, pleating the dough as you go around the pie. Mix the sugar and cinnamon in a small bowl and then sprinkle about 3/4 of it over the pie (over the crust and the fruit center). Bake the pie for 20-25 minutes until nicely browned. Cool on a wire rack. Sprinkle the remaining cinnamon sugar over the top.

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