Rustic Fruit Tart (Galette)
Can you believe it is already the end of August? I feel like I just returned home and now I am already packing my suitcases again. Summer is quickly coming to an end and I still have so many recipes on my “To make” list!
I made this tart for a dinner at a family friend, Linda’s house last Friday. Since I had to work that day, I wasn’t sure if I would have enough time to make it. So the night before, I made the dough for the crust and chopped up the fruits.
The next day, I rushed back home after work and went straight for the refrigerator so I could get my dough. I rolled it out very thin and arranged the fruits in a pretty pattern.
The most challenging step (which really is not that challenging) was folding the crust onto the fruits without breaking it. Thankfully, my mom was there to assist with her expert dumpling folding skills! After that, I brushed the crust with egg and sprinkled sugar on it.
Just 30 minutes of oven-time later, I had a spectacular galette! Just in time for the dinner!
This beautiful fruit tart with a free-form crust is an iconic summer dessert. It is technically called a galette, which is a French dessert. It is literally overflowing with fresh nectarines, strawberries, and blueberries. The best part was how easy it was to make. The ingredients are simple and there are not many steps.
RUSTIC FRUIT TART (GALETTE)
2 nectarines, sliced
2 cups strawberries, sliced
3/4 cup blueberries
1 tablespoon sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, chilled and cubed
1/4 cup ice water
1 egg (for egg wash)
additional sugar for sprinkling
Filling: Mix fruits together in a medium bowl. Coat well with sugar and vanilla. Set aside and allow mixture to soak.
Crust: In a medium bowl, whisk together flour, sugar, and salt. Add in the cubes of butter and mix until roughly blended.
Add ice water and stir with a fork until mixture becomes dough-like. Knead dough so it comes together. Shape into a ball and flatten. Wrap with plastic wrap and put it in the fridge for at least 1 hour.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough into a thin 12-inch circle. Transfer to baking sheet.
Arrange fruits onto center of the dough, leaving a 2-inch border on the outside. Fold the edges of the dough over the fruit carefully, making sure not to break it.
Brush crust with beaten egg and sprinkle additional sugar on it. Bake for 25-35 minutes (or until crust is golden brown).
Remove from oven and serve warm or at room temperature!
adapted from Sally’s Baking Addiction