Stone-Fruit Galette

Prep Time: 25 minutes                               Baking Time: 45-60 minutes
Yield:   1  10-inch Galette

Crust Ingredients (Pate Brisee):

190 grams (about 1 1/4 cups) all purpose flour
2 tablespoons (30 mL) granulated sugar
½ teaspoon (2.5 mL) salt
1-2 teaspoons (5-10 mL) poppy seeds (optional)

115 grams (about ½ cup) cold unsalted butter, cut into small chunks
¼ cup (60 mL) ice water (or 3 tablespoons water + 1 tablespoon white vinegar)

Frangipane Filling Ingredients:

½ cup (125 mL) whole blanched almonds
¼ cup (60mL) granulated sugar
1 tablespoon (15 mL) all purpose flour
4 tablespoons (60 grams / ¼ cup) unsalted butter, at room temperature
1 large egg
¼ teaspoon (1.5 mL) pure almond extract
pinch of salt and cinnamon

Fruit Filling Ingredients:

1 kg (2 pounds) of stone fruit   – plums, apricots, nectarines, or peaches (or a medley)
1 tablespoon (15 mL) fresh lemon juice
2 teaspoons (10 mL) pure vanilla extract
1 tablespoon (15 mL) cornstarch
¼ teaspoon (1.5 mL) salt
5-6 tablespoons (75-90 mL) granulated sugar

1 tablespoon (15 grams) unsalted butter

Glaze:   Egg wash (1 egg yolk and 1 tablespoon heavy cream )
Some sanding sugar

Method:

1. Prepare Pate Brisee: Place the flour, sugar, salt, and poppy seeds (if using) in a food processor. Pulse to blend.
2. Drop in the pieces of cold butter, and pulse until you have coarse crumbs.   Don’t over-process.
3. Add cold water/vinegar slowly, and pulse just until dough comes together.
4. Turn out the dough onto a flour-covered surface and shape into a round 8-inch disk. Wrap in plastic or wax paper and refrigerate to rest, and to become well-chilled   – for at least 2 hours (or the night before).
5. Remove dough from refrigerator about an hour prior to rolling in out.
6. Prepare Frangipane: Pulse almonds, sugar, and flour in a food processor; add butter – pulse until mixture resembles coarse crumbs. Add egg, almond extract, salt, and cinnamon. Process until smooth.
7. Prepare Fruit Filling: Cut fruit in half and pit.  Peaches need to be peeled –  the other stone-fruit can be left unpeeled.  Cut fruit into ¼ inch wedges. Place in a large bowl and drizzle with lemon juice and vanilla. In a small bowl, combine cornstarch, salt and sugar – toss with the fruit.   Set aside until pastry is ready.
8. Bake Galette:   Preheat oven to 400⁰     Roll out chilled dough to a 14-inch round – about 1/8 of an inch thick. Transfer the rolled pastry to a parchment-lined rimmed baking sheet.
9. Spread the frangipane in a thin layer over the crust (up to about an inch of the edge). Gently place the fruit mixture onto crust– leaving a 2-inch border. Enclose the fruit with the unfilled pastry, leaving the centre open.   Dot bits of butter over the fruit filling.
10. Make the egg wash by whisking together the egg yolk and cream. Brush the galette with the egg wash; sprinkle with the coarse sugar.
11. Bake at 400⁰F for 10 minutes, and then reduce oven temperature to 375⁰F and bake for 40-45 minutes – or until it is golden brown, and the filling is bubbling.

Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]