Top | Proven

Fresh Fruit Galette

(recipe, Jean Henrich)

primary-image, l


  1. Sweet Short Paste from Julia Child:
  2. ⅔ cup flour
  3. 1 Tbsp. sugar
  4. ⅛ tsp. salt
  5. 4 Tbsp. chilled, unsalted butter
  6. 1½ Tbsp. chilled vegetable shortening
  7. 2½ to 3 Tbsp. ice-cold water
  8. Filling:
  9. 2 Tbsp. flour
  10. 2 Tbsp. sugar
  11. 2 cups sliced, pitted fresh fruit


  1. Mix the flour, sugar and salt in a bowl.
  2. Cut the butter and shortening into small chunks and add to mixture by rubbing flour and fat together or cutting fat into flour with a pastry cutter until you have pieces the size of oatmeal flakes.
  3. Add 2½ Tbsp of the water and blend quickly with one hand, gathering the dough into a ball. Add more of the water if necessary to get a pliable ball that is not sticky.
  4. Place the dough on a lightly floured board and press the pastry down and away from you with the heel of your hand for a final blending.
  5. Gather the dough and knead briefly into a round ball
  6. Wrap the dough in plastic wrap and place in the freezer for up to an hour.
  7. Preheat the oven to 400 degrees.
  8. Prepare the fruit while the dough is chilling.
  9. When ready, remove the dough from the freezer and let it warm up for a minute or so.
  10. Roll the dough out into a circle as thin as possible and then transfer it to a baking sheet.
  11. Mix together the flour and sugar and spread it over the bottom of the dough, keeping it within 2 inches of the edges.
  12. Arrange the fruit on the dough and then sprinkle the top of the fruit with sugar.
  13. Fold the edges of the dough up over the fruit.
  14. Brush the edges well with water, and then sprinkle the edges with a thorough coating of sugar.
  15. Bake for 45 minutes at 400 degrees. Rotate the pan and watch the crust for burning. Make sure the fruit is boiling in the center when done.
  16. Slide the galette onto a rack immediately to cool.
  17. Pick up any juices and glaze any fruit that looks dry.