Stone-Fruit Galette

Name: Stone-Fruit Galette
Prep time: 20 min
Total time: 160 min
Ingredients: 1.5 pounds peaches or apricots, sliced ½ inch thick (4 ¾ cups); 0.333 cup granulated sugar (½ cup if using apricots); 1 teaspoon fresh lemon juice; 0.25 teaspoon coarse salt; 1 tablespoon cornstarch; 1 disk Pate Brisee (Pie Dough); All-purpose flour, for surface; 1 large egg, lightly beaten; Sanding sugar (optional), for sprinkling; Whipped cream, for serving

3.7

(108)

5 Reviews

By

Martha Stewart Editors

Updated on January 3, 2018

Prep Time:

20 mins

Total Time:

2 hrs 40 mins

Servings:

8

Yield:

1 9-inch tart

Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.

Ingredients

1 ½ pounds peaches or apricots, sliced ½ inch thick (4 ¾ cups)
⅓ cup granulated sugar (½ cup if using apricots)
1 teaspoon fresh lemon juice
¼ teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pate Brisee (Pie Dough)
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar (optional), for sprinkling
Whipped cream, for serving

Directions

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
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.
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.

Frederic Lagrange