Stone Fruit Galette

11 Jul

I went to Iovine Brothers for inspiration. Reading Terminal Market is one of the best things about Philadelphia and Iovine Brothers is one of the best things about the Market. They carry every fruit, vegetable, herb and root known to man kind. I always get slightly carried away when I am there and end up leaving the market with enough produce to feed a family of 8. For a week.

Summer in Philadelphia is wonderful for produce. Located near some of the most productive farm land on the East Coast, July brings forth an incredible haul. After months of eating apples and pears, July is a cacophony of berries, melons and stone fruit.

You will come to learn that I love tarts, sweet or savory, refined or rustic. And I happen to believe that there is no better way to honor a perfect fruit than by making a tart. The fruit in this tart isn’t so much cooked as warmed through; slightly softened and caramelized. The dough wraps around it like a flaky, delicate hug.

It really is one of the most simple desserts that you can make, I am not just saying that. And that is what you really want in the summer. To spend the afternoon at the pool, teaching the little one how to blow bubbles and then come home, tanned and tired. 1 hour and a glass of wine later you have managed to put together a beautiful salad, some steamed mussels and a gorgeous tart. I will tell you about the salad and the mussels later – they were delicious – but for now, it is dessert first.

Stone Fruit Galette

Preparation Note: This recipe makes one large tart that could feed 6-8 or two smaller tarts. I chose to use half, making a smaller tart for two, generously. The dough freezes beautifully and defrosts quickly for future use.

Preheat the oven to 400

1 1/4 c all purpose flour

1 tbsp of sugar

1/4 tsp salt

8 tbsp cold butter

1/4 c + 1 tbsp ice water

1 lb of fruit Any combination of stone fruit works well, plums, nectarines, apricots, peaches, pluots or cherries. Apples and pears are a classic choice. Mangoes would also be wonderful.

Make the Dough:

Sift together the dry ingredients. Cut the butter into the flour until the butter is roughly the size of peas. The back of a fork works nicely. Add the ice water and mix with your hands until the dough comes together. Shape into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

While the dough is chilling, prepare your fruit. I cut up one plum, one apricot, one nectarine and one peach. Toss the fruit with granulated sugar and a little lemon juice and refrigerate.

When the dough has chilled roll it out to about 10 inches. Transfer to a sheet pan lined with parchment paper or a silicon baking mat. Pile the fruit in the middle, leaving a two inch border. Fold the dough up and around the mounded fruit. Put the tart back in the fridge for at least 15 minutes. Brush melted butter on the dough and sprinkle the whole thing – fruit and dough – with granulated sugar. Bake for 30 minutes. Remove from the oven. Eat warm with whipped cream, ice cream or creme fraiche.


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