Stone Fruit Galette - Bake from Scratch

      If you enjoy pie but need a quick option, this stone fruit galette is perfect for you. The buttery crust envelops beautifully colored nectarines, plums, and apricots that are simply dressed to let their natural sweetness stand out.

      **Yields 1 (9-inch) galette**

      - ½ pound (226 grams) fresh apricots (about 2 small apricots), halved, pitted, and sliced into ½-inch pieces

      - ½ pound (226 grams) fresh plums (about 2 medium plums), halved, pitted, and sliced into ½-inch pieces

      - ½ pound (226 grams) fresh peaches (about 2 medium peaches), halved, pitted, and sliced into ½-inch pieces

      - ¼ cup (50 grams) granulated sugar

      - 2 teaspoons (6 grams) cornstarch

      - 1 teaspoon (3 grams) kosher salt

      - 1 teaspoon (1 gram) lemon zest

      - ¼ teaspoon grated fresh ginger

      - All-Butter Pie Dough (recipe below)

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      - Turbinado sugar for sprinkling

      Preheat the oven by lining a baking sheet with parchment paper. In a large bowl, combine all the fruits, granulated sugar, cornstarch, salt, lemon zest, and ginger. On a lightly floured surface, roll out the All-Butter Pie Dough into a 14-inch circle and transfer it to the prepared pan. Using the edge of a knife, lightly score a 9-inch circle in the center of the dough. Arrange the fruit within the circle as desired, then fold the excess dough over the fruit, forming pleats as you like. Chill until firm, about 20 minutes.

      Preheat the oven to 400°F (200°C). In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water. Brush the mixture onto the edges of the dough, then sprinkle turbinado sugar over both the dough and fruit. Place the galette in the oven and immediately reduce the temperature to 375°F (190°C). Bake until the fruit is tender and the crust is golden brown, approximately 40 to 50 minutes, covering it with foil in the last 10 minutes to prevent over-browning. Allow it to cool on the pan on a wire rack for 15 minutes before removing it from the pan to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

      **PRO TIP**

      We recommend keeping the peels on the fruit for this galette, as it adds appealing color to the dessert and helps the fruit maintain its shape while baking. If you prefer to peel the fruit, refer to page 18 for a quick and easy peeling method.

      We would love to hear your feedback!

      **All Butter Pie Dough**

      **Yields 1 (9-inch) crust**

      - 1½ cups (188 grams) all-purpose flour

      - 1 teaspoon (3 grams) kosher salt

      - ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes

      - ⅓ cup (80 grams) ice water

      In a food processor, pulse the flour and salt until blended. Add the cold butter and pulse until the mixture is crumbly and the butter resembles peas. With the processor running, gradually add ⅓ cup (80 grams) of ice water until the dough begins to come together. (It may look crumbly but should feel moist and hold together when pinched.) Transfer the dough and shape it into a disk. Tightly wrap it in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Before rolling it out, let it stand at room temperature for 10 to 15 minutes.

      We would love to hear your feedback!