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Stone Fruits Galette

Course Dessert
Cuisine American
Keyword Apple Galette, apricot galette, stone fruit recipe, summer galette
Servings 1 12" galette

Ingredients

  • 1 Stick Unsalted butter, cold and cut into 1/2" cubes (8 oz / 113 g)
  • 1 1/2 Cup Bleached AP flour or pastry flour (180 g / 6.5 oz)
  • 1/4 tsp Salt
  • 1/8 tsp Baking powder
  • 1/3 cup Cream cheese (1/3 pkg) ( 85 g / 3 oz)
  • 2 TBS Heavy Cream
  • 1 1/2 tsp Apple Cider vinegar

Stone Fruit Filling

  • 4 Cups Stone Fruits Variety , sliced into 1/4" thick (675 g / 24 oz)
  • 1 tsp Freshly squeezed lemon juice
  • 4 TBS Cornstarch
  • 1/2 Cup Sugar
  • 2 TBS Almond flour or finely crushed cookies (optional)
  • 1 Beaten egg, for wash

Instructions

Pie Crust

  1. Cut the cream cheese into 2-3 pieces, wrap in a plastic wrap, and place in the freezer for about 30 minutes.

  2. Measure flour, salt, and baking powder into a freezable bag and place it in the freezer for about 30 minutes.

  3. In a food processor, pulse the dry ingredients about 3 times.

  4. Add the cream cheese and pulse until the mixture resembles a coarse meal.

  5. Add the cold butter and pulse until the butter is the size of large peas.

  6. Remove the cover and add the heavy cream and vinegar. Pulse until the butter is the size of small peas.

  7. Place mixture (will not hold together unless pinched together) on top of a large piece of plastic wrap.

  8. With each hand holding one side of the plastic wrap press the mixture together into a disk.

  9. Tightly wrap the dough with plastic wrap and let rest in the refrigerator for a minimum of 1 hour and preferably overnight.

Filling and Assembly

  1. Place cut fruit in a large bowl and sprinkle over the lemon juice, toss to distribute.

  2. In a medium bowl, measure the sugar and corn starch and use a fork to blend.

  3. Sprinkle sugar/cornstarch mix on top of the fruit and toss to evenly distribute. Set aside for about 15 minutes.

  4. Remove dough from the refrigerator and roll it to 12-14" circle , about 1/3" thick. Use a knife to trim uneven edges.

  5. Place the dough on a cookie pan lined with parchment paper.

  6. Brush the center of the dough (about 2-3" from the edges) with egg and evenly spread the almond flour on top. Make sure not to leave some bare dough that can be folded on top of the fruits)

  7. Evenly spread the fruit on top of the almond flour and pour over any access liquids.

  8. Gently fold the bare edges on top of the fruits. Brush with egg wash and place in the refrigerator for about 45 minutes.

  9. Preheat oven to 425F and place an oven rack at the bottom shelf.

  10. Bake for 35-45 minutes or until the crust is golden brown and you notice bubbles coming from the fruit.

  11. Remove from oven and allow to cool before slicing.