du jour: galettes :
Master Galette Recipe
Galettes, or free-form open-faced fruit tarts,
are easy to make and very tasty. Feel free to use whatever fresh fruits
are in season. For more tips on galette technique, check out dessert
du jour: galettes.
1 sheet puff pastry
3 - 3 1/2 cups fruit (cored, peeled & sliced)
½ cup brown sugar
1 Tablespoon flour
½ teaspoon cinnamon
1/8 teaspoon nutmeg (optional)
1 Tablespoon butter
1 Tablespoon granulated sugar
time 20 min
one sheet of pastry dough at room temperature for 20 – 30 minutes.
the fruit and butter in a medium saucepan.
a small bowl, stir together the brown sugar, flour, cinnamon and nutmeg
(to make sure flour is evenly distributed).
Add the sugar mixture to the fruit.
the mixture to a soft boil over medium heat. Stir occasionally, and cook until fruit mixture is
thickened, about 10 –12 minutes.
Turn off heat and let mixture cool slightly.
oven to 375º.
the mixture is cooling, roll out pastry dough. Place the dough on a lightly floured surface, and roll
the dough into a 10 ½ -inch square.
If the dough develops a crack or hole, sprinkle with a little
water and press together (make sure the dough is sealed or the juices
will leak out of the area). Transfer
the dough to a parchment lined baking sheet (or a non-stick baking
the cooled fruit mixture in the center of the dough, leaving a 2 – 3
inch border. Fold the
uncovered border of the dough over the filling.
The dough will naturally pleat, but make sure to pinch the ends
together while pleating/folding.
a pastry brush (or use clean fingers) in water and wet the top portion
of the dough. Generously
coat the entire galette (especially the dough edges) with granulated
sugar, approximately 1 heaping Tablespoon.
galette in middle of oven until edges are golden brown, approximately 30
by Faith Heinauer
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