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Stone-Fruit Galette

Stone-Fruit Galette

Deborah Olsen from C. J. Olsens Cherries sent Martha some beautiful stone fruit, so she made galettes.

Martha Stewart Living, August 2012 http://www.marthastewart.com/908598/stone-fruit-galette
5
Rated
100100(10)10
  • Prep Time 20 minutes
  • Total Time 2 hours 40 minutes
  • Yield Makes one 9-inch tart
    Serves 8

Ingredients

    • 1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
    • 1/3 cup granulated sugar (1/2 cup if using apricots)
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon coarse salt
    • 1 tablespoon cornstarch
    • 1 disk Pate Brisee
    • All-purpose flour, for surface
    • 1 large egg, lightly beaten
    • Sanding sugar (optional), for sprinkling
    • Whipped cream, for serving

Directions

  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
  2. Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
  3. Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

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