How to Make a Fruit Galette with one recipe

Why make a pie when you can whip up a French galette that will impress absolutely everyone. The perk is more crust.  Sometimes the crust is the best part of a pie, but it has to be a good crust made with melt in your mouth butter.

Pick your favorite fresh fruit that is in season at it’s peak and you can personalize this recipe to suit your pallet.

Any Fruit and Almond Galette

Pie crust dough for one 9-inch pie

Almond Cream:  use 3/4 cup of the following recipe:
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (80g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

3 cups fresh fruit (wash, peel, or pit fruit)
2 tablespoons sugar

1 egg
1 tablespoon milk
1 tablespoon raw turbinado sugar

The the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground.  Add sugar and continue to process until mixture resembles sand.  Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract.  Process until creamy and smooth. Reserve 3/4 cup and refrigerate any leftover almond cream.  

Roll out pie dough into a large 14-inch circle.  Carefully place the circle onto a parchment lined baking sheet.  Spread 3/4 cup of the almond cream in the center creating a 7-inch circle.  

Mix fruit and sugar in a large bowl.  Mound up fruit on top of the almond cream.  Bring up the sides of the crust around the fruit/almond mixture, pleating the dough forming a circle.  Pinch pleats closed. 

In a small mixing bowl, beat egg and milk and brush the pie crust.  Sprinkle with turbinado sugar. Place in a preheated 375 degree oven and bake for 40-45 minutes or until crust is golden brown and fruit is beginning to bubble in the center.  The filling should be somewhat set and not soupy.  Serves 8

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You will need to use 3/4 cup of the following recipe for almond cream.  Left overs can be refrigerated for later use.

In the bowl of a food processor fitted with a metal blade, process the almonds.

Add sugar.

Process until the the sugar and almonds are mixed well.

Add the flour and cornstarch.

Add the egg.

Add the softened butter.

Add the vanilla extract.

Process until all the ingredients are blended into a creamy consistency.

Measure out 3/4 cup to use in galette and refrigerate remaining almond cream for later use.

I like to keep premade pie dough in my freezer.  It makes a quick dessert and is just great to have on hand.

On a floured surface roll out pie dough into a large circle.

Roll into a large 14-inch circle.

Roll the dough over the rolling pin.

Carefully unroll onto a parchment lined baking sheet.

Spread the 3/4 cup almond cream in the center of the crust.

Spread into a 7-inch circle.

Prepare your favorite fruit.  I was lucky to score apricots and cherries at my farmer’s market.

Remove the pits, seeds, or peel fruit.

Use locally grown fruit that is in season and at it’s peek.  I’ve said this before, “garbage in garbage out”.
Basically if it isn’t for sale at the side side of the road or at a farmer’s market chances are it isn’t in season.

Please support your local farmers.

I have this reoccurring nightmare that our local farmers stop growing because people only shop at Costco and I can’t find a farmer’s market.  

Coarsely chop fruit.

I’m using a combination of Bing and Rainier cherries.  The Bing are slightly tart which is a great contrast against the sweet apricots and Rainier cherries.

Place in a large bowl and toss together.

My fruit is very sweet so I am only using 2 tablespoons of sugar.

Mound the fruit on top of the almond cream.

Lift the pie dough over the fruit and almond filling creating pleats around the fruit.  Inch the pleats closed.

Mix 1 tablespoon of milk with egg.

Beat.

Brush crust with the egg wash.

Sprinkle with turbinado sugar.

Bake in a preheated 375 degree oven for 40-45 minutes or until golden and fruit is bubbling in the middle.

The center should be somewhat set and not soupy.

Remove from oven and allow to cook for a minute or two before digging in.

It’s best to let the galette sit for about 30 minutes giving the almond cream and fruit a chance to set up.

Tips for a successful Galette:

• Use fresh locally grown fruit that is at it’s peak and in season
• Let you imagination run wild with fruit options and combinations.  (Can’t wait for peaches)
• Don’t use frozen fruit.  It will make the galette too soupy.
• Make a rich buttery crust
• Make pie dough and almond cream in advance for a quick dessert

You can do this!

Fruit and Almond Galette…easy as pie…easier than pie.

Any Fruit and Almond Galette

Pie crust dough for one 9-inch pie

Almond Cream:  use 3/4 cup of the following recipe:
1 cup (230 g) blanched almonds
2/3 cup (130g) sugar
6 tablespoons (180g) unsalted butter, softened
2 teaspoons flour
1 teaspoon cornstarch
1 large egg
1 teaspoon vanilla extract

3 cups fresh fruit (wash, peel, or pit fruit)
2 tablespoons sugar

1 egg
1 tablespoon milk
1 tablespoon raw turbinado sugar

The the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely ground.  Add sugar and continue to process until mixture resembles sand.  Add sugar, butter, flour, cornstarch, 1 egg, and vanilla extract.  Process until creamy and smooth. Reserve 3/4 cup and refrigerate any leftover almond cream.  

Roll out pie dough into a large 14-inch circle.  Carefully place the circle onto a parchment lined baking sheet.  Spread 3/4 cup of the almond cream in the center creating a 7-inch circle.  

Mix fruit and sugar in a large bowl.  Mound up fruit on top of the almond cream.  Bring up the sides of the crust around the fruit/almond mixture, pleating the dough forming a circle.  Pinch pleats closed. 

In a small mixing bowl, beat egg and milk and brush the pie crust.  Sprinkle with turbinado sugar. Place in a preheated 375 degree oven and bake for 40-45 minutes or until crust is golden brown and fruit is beginning to bubble in the center.  The filling should be somewhat set and not soupy.  Serves 8

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