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Galette aux Fruits (Free-Form Summer Fruit Tart)

July 21, 2011

Galette aux Fruits (Free-Form Summer Fruit Tart)
(Adapted from The Best International Recipe – America’s Test Kitchen)

2 Tbsp sour cream
2 Tbsp ice water
1 cup flour
¼ cup fine stone-ground yellow cornmeal
2 tsp sugar
½ tsp salt
7 Tbsp unsalted butter, cut into ½-inch pieces and chilled


1 lb. (3 cups) fresh mixed berries and/or pitted stone fruit cut into ¼-inch slices

4-6 Tbsp sugar
2 Tbsp unsalted butter, cut into ¼-inch pieces

(I used strawberries, raspberries, blackberries and blueberries.  Other suggested combinations: plums and raspberries, peaches and blueberries, apricots and blackberries.)  Can also make 6 tartlets instead of one big tart.

To make the dough:
Stir together the sour cream and water in a small cup.  Keep in the fridge until needed.  Combine the flour, cornmeal, sugar and salt in a large bowl.  Cut in half the butter until the size of small peas.  Cut in the rest of the butter until most of it is incorporated and some pea-sized bits remain.  Add the sour cream mixture and combine until the dough just comes together.  Turn the dough onto a large sheet of plastic wrap, flatten into a 6-inch disk, wrap tightly, and refrigerate for at least 1 hour, or up to 2 days.

When ready to make the tart, heat the oven to 400 F with the rack in the middle.  Remove the dough from the fridge and unwrap.  Roll dough between 2 large sheets of lightly floured parchment paper into a 13-inch round.  Slide the dough, still between the parchment, onto a baking sheet and refrigerate until firm, about 20 minutes.

For the filling:
Toss the fruit with 3-5 Tbsp sugar as needed to sweeten.  Peel the top layer of parchment paper off the dough and pile the fruit in the center, leaving a 2 ½-inch border of dough around the edge.  Dot the butter over the fruit. Use the parchment paper to help fold the edges of the dough over the fruit.  Brush the edges of the dough with water and sprinkle with remaining Tbsp sugar.

Bake until the crust is golden brown and crisp and the fruit is bubbling, about 40 minutes.  Place the baking sheet on a wire rack and allow the tart to cool for 10 min. Using a large spatula, transfer the tart to the wire rack to cool an additional 10 minutes.  Serve warm or at room temperature with vanilla ice cream or whipped cream.  Can also reheat leftovers in a 350 F oven.

Ready to bake


From → Desserts

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