Friday, August 31, 2012

Summer Fruit Galette

Summertime should be easy and so should summer desserts. Galettes are the best thing. Use the fruit you have and adjust the sugar as necessary. Berries will be release more juice, so make sure you fold those edges up nicely and use parchment paper for easy clean up. Below are the fruits I used, but feel free to change it up to anything you like.

Summer Fruit Galette:

Makes 2 8” galettes

1 full recipe galette dough
1 peach, peeled and sliced
2 small plums, sliced
2 apricots, sliced
2 Tb. lemon juice
¼ c. sugar
Citrus sugar for sprinkling

Prep the galette dough, let rest for at least an hour in the fridge, and bring back to room temperature while you prepare the fruit.
Mix the fruit in a medium size bowl. Toss with lemon juice and sugar and let sit at room temperature for about 30 minutes. Meanwhile, heat your oven to 400 degree and roll out your dough. It’s sticky, so you’ll need to add flour to your work surface and rolling pin. Work into about 10” circles and transfer to a parchment paper lined baking sheet.
Take macerated fruit and pile in the middle of each galette circle. Fold over edges to make a crust. Freeform it – galettes are not the time to be super fancy. Sprinkle edges with citrus sugar.
Bake for 30 minutes or until fruit is bubbling and you have a nicely browned crust. Let cool for at least 10 minutes before cutting into it.

Though I do say this is a summer dessert, I won’t tell anyone if you have some for breakfast. Promise.

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