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Fresh Fruit Galette
(recipe, Jean Henrich)
- Sweet Short Paste from Julia Child:
- ⅔ cup flour
- 1 Tbsp. sugar
- ⅛ tsp. salt
- 4 Tbsp. chilled, unsalted butter
- 1½ Tbsp. chilled vegetable shortening
- 2½ to 3 Tbsp. ice-cold water
- 2 Tbsp. flour
- 2 Tbsp. sugar
- 2 cups sliced, pitted fresh fruit
- Mix the flour, sugar and salt in a bowl.
- 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.
- 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.
- 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.
- Gather the dough and knead briefly into a round ball
- Wrap the dough in plastic wrap and place in the freezer for up to an hour.
- Preheat the oven to 400 degrees.
- Prepare the fruit while the dough is chilling.
- When ready, remove the dough from the freezer and let it warm up for a minute or so.
- Roll the dough out into a circle as thin as possible and then transfer it to a baking sheet.
- Mix together the flour and sugar and spread it over the bottom of the dough, keeping it within 2 inches of the edges.
- Arrange the fruit on the dough and then sprinkle the top of the fruit with sugar.
- Fold the edges of the dough up over the fruit.
- Brush the edges well with water, and then sprinkle the edges with a thorough coating of sugar.
- 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.
- Slide the galette onto a rack immediately to cool.
- Pick up any juices and glaze any fruit that looks dry.