Rustic Fruit Tart Free Form Galette
Indulge in the timeless charm of a homemade Rustic Fruit Tart Free Form Galette, a dessert that combines flaky, buttery pastry with the natural sweetness of fresh seasonal fruit. This easy-to-make galette embraces its rustic allure, requiring no tart pan—just roll, fold, and bake to perfection. A harmonious blend of juicy fruit, a hint of zesty lemon, and a delicate sprinkle of turbinado sugar creates a delightful balance of flavors and textures. Whether you choose ripe peaches, vibrant berries, or tangy plums, this versatile recipe is sure to impress. Perfect for brunch, casual gatherings, or a cozy weeknight treat, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a stunning finish. Easy, elegant, and endlessly customizable, this free-form galette will be your new go-to dessert for celebrating the seasons.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g All-purpose flour
- 50 g Granulated sugar
- 1 tsp Salt
- 170 g Unsalted butter (cold, cubed)
- 60 ml Ice water
- 400 g Fruit of choice (e.g., peaches, berries, apples, or plums), sliced
- 50 g Granulated sugar (for filling)
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 Egg (for egg wash)
- 1 tbsp Heavy cream (optional, for brushing)
- 2 tbsp Turbinado sugar (for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Sprinkle in the ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. Do not overmix. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the fruit filling. In a large bowl, toss the sliced fruit with the granulated sugar, cornstarch, and lemon juice until evenly coated. Set aside.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough circle about 12 inches (30 cm) in diameter and 1/8 inch thick. Transfer the rolled-out dough to the prepared baking sheet.
Arrange the fruit filling in the center of the dough, leaving a 2-3 inch (5-7 cm) border around the edges.
Fold the edges of the dough up and over the fruit, pleating as needed to seal the edges and form a rustic shape. The center of the tart should remain uncovered.
In a small bowl, beat the egg with 1 tablespoon of heavy cream (optional) to create an egg wash. Brush the egg wash over the exposed dough edges.
Sprinkle the dough with turbinado sugar for added crunch and sweetness.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the fruit is bubbling.
Allow the galette to cool slightly before serving. Enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 161.9 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
