Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Stone-Fruit Galette 3.7 (108) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 3, 2018 Print Share Share Tweet Pin Email 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 Print