Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Stone-Fruit Galette 3.7 (108) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 3, 2018 Rate PRINT Share 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. Cook Mode (Keep screen awake) 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 Originally appeared: Martha Stewart Living, August 2012 Rate It PRINT