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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
Author Dikla Levy Frances

Ingredients

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

  • Cut the cream cheese into 2-3 pieces, wrap in a plastic wrap, and place in the freezer for about 30 minutes.
  • Measure flour, salt, and baking powder into a freezable bag and place it in the freezer for about 30 minutes.
  • In a food processor, pulse the dry ingredients about 3 times.
  • Add the cream cheese and pulse until the mixture resembles a coarse meal.
  • Add the cold butter and pulse until the butter is the size of large peas.
  • Remove the cover and add the heavy cream and vinegar. Pulse until the butter is the size of small peas.
  • Place mixture (will not hold together unless pinched together) on top of a large piece of plastic wrap.
  • With each hand holding one side of the plastic wrap press the mixture together into a disk.
  • 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

  • Place cut fruit in a large bowl and sprinkle over the lemon juice, toss to distribute.
  • In a medium bowl, measure the sugar and corn starch and use a fork to blend.
  • Sprinkle sugar/cornstarch mix on top of the fruit and toss to evenly distribute. Set aside for about 15 minutes.
  • Remove dough from the refrigerator and roll it to 12-14" circle , about 1/3" thick. Use a knife to trim uneven edges.
  • Place the dough on a cookie pan lined with parchment paper.
  • 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)
  • Evenly spread the fruit on top of the almond flour and pour over any access liquids.
  • Gently fold the bare edges on top of the fruits. Brush with egg wash and place in the refrigerator for about 45 minutes.
  • Preheat oven to 425F and place an oven rack at the bottom shelf.
  • Bake for 35-45 minutes or until the crust is golden brown and you notice bubbles coming from the fruit.
  • Remove from oven and allow to cool before slicing.