Mixed Red Fruit, Apricot and Hazelnut Galette
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1dessert galette pastry (½ recipe)
- 8ounces (about 1½ cups) mixed berries or berries and cherries
- 1pound mixed plums and apricots, pitted and quartered or sliced, depending on the size
- 30grams (3 tablespoons) hazelnuts, lightly toasted, skinned and chopped (see below)
- ½teaspoon almond extract
- 2tablespoons mild honey, like clover
- 25grams (¼ cup) almond powder
- 1tablespoon raw brown sugar
- ¼teaspoon cinnamon
- 1egg beaten with 1 teaspoon milk, for egg wash
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Preparation
- Step 1
Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Step 2
Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
- Step 3
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Step 4
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.
- To skin hazelnuts, preheat the oven to 300 degrees and place the nuts on a sheet pan lined with parchment paper. Bake for 15 to 20 minutes. Dump them onto a kitchen towel, fold the towel over the nuts and rub them together briskly. Most of the skin should come off. If it doesn't, bake them 5 to 10 minutes more and repeat.
- Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.
Private Notes
Comments
Delicious. Made it for Christmas dessert, used my own pie crust. Frozen cherries, an apple, and a pear, almonds instead of hazelnuts. DELICIOUS. Big hit. Will make again.
Sprinkling the galette dough with breadcrumbs or semolina flour before adding the filling helps keep it from getting soggy.
I have made this with several different fruits and it makes a lovely galette. I usually make it with about 1/2 cup of sugar and a T. of butter on top. Seems to me with a T. of brown sugar the pie would be too tart. Cooking it for an hour would burn it up, in my humble opinion. I cook mine for about 35 minutes and it turns out pretty and tasty.
Sprinkling the galette dough with breadcrumbs or semolina flour before adding the filling helps keep it from getting soggy.
I have made this with several different fruits and it makes a lovely galette. I usually make it with about 1/2 cup of sugar and a T. of butter on top. Seems to me with a T. of brown sugar the pie would be too tart. Cooking it for an hour would burn it up, in my humble opinion. I cook mine for about 35 minutes and it turns out pretty and tasty.
Delicious. Made it for Christmas dessert, used my own pie crust. Frozen cherries, an apple, and a pear, almonds instead of hazelnuts. DELICIOUS. Big hit. Will make again.
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