Stone-Fruit Galette

Prep Time:
20 mins
Total Time:
2 hrs 40 mins
1 9-inch tart

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


  • 1 ½ pounds peaches or apricots, sliced ½ inch thick (4 ¾ cups)

  • 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


  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.

    stone fruit galettes
    Frederic Lagrange
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