Summer season Fruit Galette

June 8, 2023

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Being a baker, summer season is my favourite time of 12 months. Not solely are peaches, nectarines, cherries and plums plentiful on the market, however because the seasons progress, the quantity of fruits lowers the worth, and I replenish on no matter I can, at any time when I can.

At Paris markets, I attempt to get hold of producteurs, the distributors who develop the meals they promote, and each summer season, one specifically reveals up at my market with plenty of Reine Claude and mirabelle plums, a number of completely different types of cherries, plump melons you can odor standing a number of ft away, tender figs, and contemporary apricots.

Making the purchasing expertise even higher, have been the fellows who bought the fruits. Not solely have been they straightforward on the eyes, however they typically put punky-looking cherries in baskets, labeling them “for clafoutis” (a nicer method of claiming “for baking”) and promoting them at a decreased worth. This 12 months, there appears to have been a turnover in employees – zut – however the replacements additionally provide up the imperfect fruit, and even an overload, at a reduction.

The final couple of weeks, they’ve had small lugs of contemporary apricots provided up at €5 for 3 kilos, a few greenback a pound. Luckily, I reside near the market and hauled one house the primary time I noticed them, together with all the things else I had purchased, which I used to make apricot jam. In the event that they ever do a present known as Fruit Hoarders, I’ll possible be the star of the premiere episode, as a result of I went again a number of occasions and acquired a number of extra instances of contemporary apricots. (Lest you suppose that I used to be principally purchasing there due to les beaux mecs.)

With over a dozen jars of apricot jam all packed up, I nonetheless had apricots popping out of the wazoo, so determined to bake up an apricot galette. When baking a free-form, contemporary fruit tart, resembling this, it’s good to have a technique to take care of any extra fruit juices that may ooze out, which is very true of apricots; like most stone fruits, some varieties exude a number of juice.

Once I baked at Chez Panisse, we used one thing we made, that somebody dubbed “Moon Mud.” Which, as a result of I can by no means go away something alone, I nicknamed “Lunar Lint.” It was a mixture of flour, almond meal, sugar and crushed amaretti cookies.

As a result of it was Sunday in Paris, and most shops are closed, I couldn’t go on a hunt for amaretti cookies. However it doesn’t matter what the day – they’re slightly onerous to seek out. So I used to purchase them and preserve them in my cupboard, however discovered I used to be snacking on them, slightly than saving them for lunaire lint. (And sure, I’ve received a recipe for amaretti in Prepared for Dessert, however I didn’t have time to DIY all the things, particularly after making a number of batches of jam, and cleansing up after every one.)

The apricots that I used have been somewhat extra restrained, and never a lot juice gushed out throughout baking. Nonetheless, nobody known as me out, saying the frangipane wasn’t essential. The truth is, my visitors cherished the skinny, flavorful layer of almond cream below the fruit, which complimented the apricots and cherries, which, because the youthful technology says today, was a sick mixture.

I’m nonetheless not on board with that phrase, so I’ll return to my California roots and say the mixture was “superior,” or in French, they’d say it was chouette (an owl). Relying on the place you reside, you may make this galette with different stone fruits, and even figs, pears or apples, once they’re in season. I don’t give a hoot which of them you utilize, however do give it a go along with the frangipane. One chunk, and also you’ll agree that it’s a smart transfer to make use of it.

Summer season Fruit Galette

Usually apricots surrender a number of juice when baked, however these late-season ones did not. Fruit varies in moisture however the good factor concerning the layer of frangipane is that it retains the tart dough crisp on the underside, in case your fruit is juicy. You should utilize walnut or hazelnut flour instead of the almond flour.

You may actually use different fruits, resembling sliced nectarines, peaches (peeled or unpeeled), plums, or figs. You will want about 1 1/2 kilos (700g) of fruit. Extra essential than exact numbers to observe, it is best to attempt to push the fruit as shut collectively as attainable, or if utilizing sliced fruit, to overlap it as a lot as attainable, as a result of it will prepare dinner down throughout baking.

You too can make this with out the frangipane however it’s possible you’ll wish to sprinkle the underside of the tart dough with some crumbled cookies, nuts or flour, or toss the fruit in 1 to 2 teaspoons of cornstarch if the fruit is especially juicy, though I favor utilizing frangipane. That is why I gave you the recipe. (And since my “Lunar “Lint” recipe makes sufficient for 12 to 18 tarts.)

Replace: A reader identified that floor almonds can generally be wanting in taste, so I typically add almond extract. The quantity can fluctuate, to style, however because it’s getting baked, you would possibly wish to err on the stronger facet. (Though I do know some folks do not like that taste when it is too sturdy.)

You too can swap out raspberries or blueberries for the cherries, utilizing them to fill within the areas between the fruit. I add the cherries originally, but when utilizing raspberries or blueberries, you possibly can add them over the last quarter-hour or so of baking.

Simply earlier than baking the tart, I sprinkled mine with natural cane sugar, which you’ll see within the photograph. It is somewhat coarser than granulated white sugar. I prefer it as a result of it does not soften so simply, and I benefit from the crunchy crystals within the crust. However be happy to make use of both common granulated sugar, if that is what you’ve got received. Simply make sure to not be too stingy with it; the crackly crust (to a few of us) with plenty of juicy fruit tucked beneath, is the most effective half!

Servings 8 servings

For the galette dough

1 1/4 cup (175g) all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
7 tablespoons (100g, 3 1/2 ounces) unsalted butter, cubed and chilled
3 1/2 to 4 tablespoons ice water

For the frangipane

3/4 cup (95g) almond flour
1/4 cup (50g) sugar
2 tablespoons (20g) all-purpose flour
2 tablespoons (30g, 1 ounce) unsalted butter, at room temperature
1/4 to 1/2 teaspoon pure almond extract
1 massive egg, at room temperature

For the fruit galette

1 1/2 kilos (700g) contemporary apricots, halved and pitted, or quartered if massive, (see headnote for different fruits that can be utilized)
18-20 cherries, candy or tart, pitted
1 tablespoon (15g, 1/2 ounce) unsalted butter, melted
2 tablespoons sugar (or natural cane sugar), see headnote
strained apricot jam,, for glazing the tart

To make the dough

To make the dough, combine collectively the flour, sugar, and salt in a medium bowl, or within the bowl of a stand mixer.
Add the cubed butter and blend, utilizing a pastry blender (or the paddle attachment if utilizing a stand mixer), till the butter is in small, however nonetheless seen items, concerning the measurement of corn kernels.
Add the three 1/2 tablespoons of ice water and blend till the dough begins to come back collectively. If it feels dry, add an extra 1/2 tablespoon of ice water. Type the dough right into a disk along with your fingers, wrap it in plastic wrap and refrigerate for at the least half-hour.

To make the frangipane

In a small bowl, combine collectively the almond flour, sugar, and all-purpose flour. Add the butter and almond extract, and blend in with a spatula till clean. Combine within the egg.

To make the tart

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
On a flippantly floured floor, roll the dough to a 14-inch (35cm) circle, turning it over and dusting flippantly with flour, to maintain it from sticking to the counter.
Brush off any extra flour and switch the dough to the ready baking sheet. (At this level, it’s possible you’ll wish to chill the dough for a couple of minutes, because the frangipane could also be a bit tough to unfold if the dough feels heat.)
Smear the frangipane on the tart dough, leaving a 2-inch (5cm) rim across the edges. Place the apricots on the frangipane and put cherries within the areas between the apricots. Fold the perimeters of the dough over the fruit to make a crust. After pleating and folding the rim, make certain there aren’t any “gullies” within the pleats, for fruit juices to expire of.
Brush the rim of the crust generously with melted butter then brush the remaining butter over the fruit. Sprinkle the rim with about 1 tablespoons of sugar. Then sprinkle one other 1 tablespoon over the fruit. (If utilizing fruits like nectarines and peaches, you possibly can scale back the sugar to a couple teaspoons.)
Bake the tart till the crust is well-browned and the fruit is cooked by, about 50 minutes. Take away from the oven and let the tart cool for five to 10 minutes, then brush the highest with apricot jam.

Serving: Serve with a appropriate ice cream, resembling vanilla, crème fraîche or noyau ice cream. (The final two are in my books, The Good Scoop, and My Paris Kitchen, respectively), or one other favourite taste. A dollop of crème fraîche, sabayon, or softly whipped cream are different choices. (Though typically I prefer it simply as it’s.)
Storage: The dough will be made as much as two days forward and refrigerated, or it may be frozen for as much as two months. The tart is finest loved the identical day it is made, however is okay the second day.