UPDATED!! The dough recipe has been perfected! It makes a bigger pie and rises more.
I’ve been slowly bringing more baked goods into my repertoire. I can make a good madeleine and now I can make a pretty good galette! I use a mix of blueberries and peaches, nectarines, and plums. You can use any fruit you like, but if you use apples, they need to be VERY thin and the cook time might be a bit longer. The best part is the short dough crust! You’ll need parchment paper for this recipe. It will stick like crazy if you don’t use parchment. Trust me.
Dough
3/4 cup almond flour (grind up one small bag of slivered blanched almonds)
OR if you don’t have almond flour, just use 1.5 cup AP flour and 3/4 cup SR flour instead
3/4 cup plus 2 Tbl A/P flour
1/2 cup S/R flour
2 Tbl sugar
1 tsp ground cinnamon
1 stick butter, cold, cut in pieces
1/4 – 1/2 cup ice water (depends on the weather!)
Filling
half a pint of blueberries (check for stems!) <- use a whole pint for straight up blueberry galette
2 peaches or nectarines (or one of each, OR 3 plums), peeled, pitted, halved and sliced 1/4 inch
juice of half a lemon or lime
1 Tbl cornstarch
1/3 cup sugar (white or brown, I like brown)
1/2 tsp cinnamon
Glaze: 3 Tbl Apricot preserves plus 2 tsp water, warmed for 35 secs in microwave
Optional but looks great: large decorative sugar crystals (specialty, by Wilton, I found it at Target)
Method for dough:
Put first 5 ingredients into a large bowl and mix. Cut in butter with a dough cutter. (OR put into food processor and process for 5-10 seconds just until it comes together.) Butter should be pea sized. Pour in half the water and work in with a spatula. (OR process for a few seconds.) Keep adding water until the dough just holds together and you still see the butter chunks. Some days it will be 1/4 cup, some days it will be 1/2 cup. It depends on how humid it is.
Turn out on a floured surface, give it a couple of kneads and pat into a 6″ flat disk. Wrap in plastic and chill for at least 30 mins – or you can do this a day ahead.
While the dough is chilling, put fruit, lemon juice, cornstarch, cinnamon and sugar into a bowl and stir. Let it sit until the dough is ready. This step is to let the excess juice come out of the fruit, which will give a better overall galette. Stone fruit is very wet, so there will be a good amount of juice; apples, not so much.
Put 3 Tbl preserves in a small bowl with 2tsp water and warm to loosen it up enough to brush on.
When the dough is chilled, unwrap and place on floured parchment sheets, leaving the plastic on the top. Preheat oven to 375F.
Roll out dough to about 14″ diameter, 1/4 inch thick – don’t make it too thin or it’ll leak. By rolling it under plastic, you keep the rolling pin clean; the parchment makes the dough easier to move right onto the sheet pan. This is a rustic type pie, so the dough shouldn’t be perfect. Move the dough on the parchment to a sheet pan (or pizza pan) wrapped in foil. This galette will leak and you don’t want it to stick. USE PARCHMENT PAPER!!
Place the fruit filling into the center of the crust. Fold up the edges of the dough to create a rustic pie. Spoon half the apricot preserves glaze along the edges of the crust and over the filling. Sprinkle with large crystal sugar.
Bake for 30-40 minutes at 375F or until crust is nicely browned. There will be leakage, it’s ok.
While galette is hot, spoon the rest of the preserves on the crust and fruit, then sprinkle with decorative sugar again. Let cool for 15 minutes, then use a spatula to loosen the pie and remove any burnt leakage. Move carefully to a plate for serving.
Serve at room temperature.
