Yes, I made it.
Many thanks to my daughter, Becky, for the photo.
Fresh/Frozen Fruit Galette
- 3-4 cups fresh or frozen fruit (berries* or sliced stone fruits--peaches/apricots/plums)
- ¼ cup granulated sugar
- 2 TBLS flavored liqueur (peach brandy/schnapps for stone fruits, framboise/raspberry liqueur for berries)
- 1 tsp cinnamon
- ¼ tsp ginger
- 2 TBLS all-purpose flour
- 1 TBLS Minute tapioca
- scant TBLS butter
- 1 crust for a 9" pie (uncooked)
*The galette pictured is mixed fresh berries I found on sale at the local grocery (NOT WAL-MART--but that is another rant entirely.) I had blackberries, raspberries, blueberries. It was yummy. I always have a problem with the crust breaking and the juice leaking out the sides. So, take great care when you fold the crust.
- Preheat oven to 400°. (I use a large toaster oven.)
- Place fruit into a bowl. Add 3 TBLS of the sugar, the flavored liqueur, the spices and mix gently.
- Place dough on a parchment lined baking sheet.
- Mix remaining 1 T sugar with the flour and tapioca; sprinkle this in the center of the dough.
- Spoon the fruit & their juices on top.
- Fold the edges of the crust in over the edge of the fruit, brushing the crust with a little milk to make the folds to stick together; make a neat package with an approximately 4-5 inch opening in the middle.
- Brush the crust of the tart with more milk, and sprinkle with a little sugar.
- Drop little pieces of butter on top of fruit.
- Bake in 400° oven for about 40 minutes, until the crust is nicely browned and the juices are bubbling and thickened.
- Allow to cool on the baking sheet on a wire rack.
I usually cut this galette into 4 pieces. They are generous, but it is mostly fruit with very little sugar, so relax and enjoy.
I like it with heavy cream drizzled over the top. I hear it is good with vanilla ice cream, too. Hey, if you are going to indulge, indulge!