Summer Fruit Galette
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8 servings
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Summer Fruit Galette
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Normally apricots give up a lot of juice when baked, but these late-season ones didn't. Fruit varies in moisture but the nice thing about the layer of frangipane is that it keeps the tart dough crisp on the bottom, in case your fruit is juicy. You can use walnut or hazelnut flour in place of the almond flour.
You can certainly use other fruits, such as sliced nectarines, peaches (peeled or unpeeled), plums, or figs. You'll need about 1 1/2 pounds (700g) of fruit. More important than precise numbers to follow, it's best to try to push the fruit as close together as possible, or if using sliced fruit, to overlap it as much as possible, because it'll cook down during baking.
You can also make this without the frangipane but you may want to sprinkle the bottom of the tart dough with some crumbled cookies, nuts or flour, or toss the fruit in 1 to 2 teaspoons of cornstarch if the fruit is particularly ...
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Ingredients
For the galette dough
- 1 1/4 cup (175g) all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 7 tablespoons (100g, 3 1/2 ounces) butter cubed and chilled, unsalted
- 3 1/2 to 4 tablespoons water ice
For the frangipane
- 3/4 cup (95g) almond flour
- 1/4 cup (50g) sugar
- 2 tablespoons (20g) all-purpose flour
- 2 tablespoons (30g, 1 ounce) butter at room temperature, unsalted
- 1/4 to 1/2 teaspoon almond extract pure
- 1 large egg, at room temperature
For the fruit galette
- 1 1/2 pounds (700g) apricot see headnote for other fruits that can be used, fresh, halved and pitted or quartered if large
- 18-20 cherries, sweet or tart, pitted
- 1 tablespoon (15g, 1/2 ounce) butter melted, unsalted
- 2 tablespoons sugar see headnote, or organic cane sugar
- apricot jam for glazing the tart, strained
Instructions
To make the dough
- To make the dough, mix together the flour, sugar, and salt in a medium bowl, or in the bowl of a stand mixer.
- Add the cubed butter and mix, using a pastry blender (or the paddle attachment if using a stand mixer), until the butter is in small, but still visible pieces, about the size of corn kernels.
- Add the 3 1/2 tablespoons of ice water and mix until the dough starts to come together. If it feels dry, add an additional 1/2 tablespoon of ice water. Form the dough into a disk with your hands, wrap it in plastic wrap and refrigerate for at least 30 minutes.
To make the frangipane
- In a small bowl, mix together the almond flour, sugar, and all-purpose flour. Add the butter and almond extract, and mix in with a spatula until smooth. Mix in the egg.
To make the tart
- Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to a 14-inch (35cm) circle, turning it over and dusting lightly with flour, to keep it from sticking to the counter.
- Brush off any excess flour and transfer the dough to the prepared baking sheet. (At this point, you may want to chill the dough for a few minutes, as the frangipane may be a bit tricky to spread if the dough feels warm.)
- Smear the frangipane on the tart dough, leaving a 2-inch (5cm) rim around the edges. Place the apricots on the frangipane and put cherries in the spaces between the apricots. Fold the edges of the dough over the fruit to make a crust. After pleating and folding the rim, make sure there are no "gullies" in the pleats, for fruit juices to run out of.
- Brush the rim of the crust generously with melted butter then brush the remaining butter over the fruit. Sprinkle the rim with about 1 tablespoons of sugar. Then sprinkle another 1 tablespoon over the fruit. (If using fruits like nectarines and peaches, you can reduce the sugar to a few teaspoons.)
- Bake the tart until the crust is well-browned and the fruit is cooked through, about 50 minutes. Remove from the oven and let the tart cool for 5 to 10 minutes, then brush the top with apricot jam.
Notes
- Serving: Serve with a compatible ice cream, such as vanilla, crème fraîche or noyau ice cream. (The last two are in my books, The Perfect Scoop, and My Paris Kitchen, respectively), or another favorite flavor. A dollop of crème fraîche, sabayon, or softly whipped cream are other options. (Although often I like it just as it is.)
- Storage: The dough can be made up to two days ahead and refrigerated, or it can be frozen for up to two months. The tart is best enjoyed the same day it's made, but is okay the second day.
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