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Fall Fruit Galette

I had an urge to make a galette this weekend with some fall fruits. I love galette’s — like a pie but less fussy. I love the rough, free-form look of them.


At the grocery I was hoping to find a few ripe peaches, but the few that were there felt like soft rubber balls. I chose Honeycrisp apples, Bosc pears and black plums. I also knew I wanted some fresh ginger in there, nutmeg and cinnamon.


I made David Lebovitz’ Sweete Galette Dough that I found on Fine Cooking’s website. For the Gallete recipe itself, I made up my own recipe.

Fall Fruit Galette

By Crafty Farm Girl, November, 2011

Serves 8-10

Preheat oven to 375o and place rack in center of oven. Line a large baking sheet with parchment.

Using half of the galette dough, roll out to an 11” circle on a lightly floured surface. Move to parchment-lined baking sheet, cover, and refrigerate until ready to use.


Place all of the sliced fruit into a large work bowl. Add the ginger, nutmeg, cinnamon, vanilla bean paste, and sugar. With clean hands toss to cover fruit evenly.


Add the pie filling enhancer or clearjel, tapioca, lemon zest and juice. Toss again to combine.


Take the prepared galette dough out of the refrigerator and pile the fruit into the center of the dough, leaving the edges clear for about 1-1/2” all around.


Fold the dough in and pleat it as you go (I found a little water helpful in holding the pleat closed). There’s no wrong way to fold up the sides; you can just scrunch it all up like a too-short string sack, pleat it in a free-from manner with the pleats going in no particular direction, or have the pleats all go in one direction like I did.


Make an egg wash with the egg and 1 teaspoon water. Brush over the outside dough. Sprinkle with sanding sugar if desired.


Place in preheated oven and bake for about 50 minutes, or until nicely browned. Allow to cool on baking sheet. Serve slightly warm or at room temperature with lightly whipped, sweetened cream.

Fall Fruit Galette with Apples, Pears & Plums

 

Sweet Galette Dough

Original recipe by David Lebovitz

Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.

Yields enough dough for two galettes about 11 inches in diameter.

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to over-mix the dough). Gather the dough with your hands — don’t worry if you see streaks of butter — and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.