FRUIT GALETTES

By BobD

Ingredients

• 15 tablespoons unsalted butter, divided
• 3 cups plus 3 tablespoons all-purpose flour, plus extra for rolling
• 5 tablespoons granulated sugar, divided
• Kosher salt
• 4 to 6 tablespoons ice water
• 3 pounds fresh fruit (such as berries, sliced apples or pears, sliced plums, quartered figs or fresh cranberries)
• 1 large egg

Preparation

Step 1

1. Make the crust: On a cutting board, slice 13 tablespoons of the butter into ½-inch cubes. Place on a plate and refrigerate. To the bowl of a food processor, add the flour, 2 tablespoons of sugar and a pinch of salt and pulse until combined. Add the chilled butter and pulse until the mixture is golden and mealy and the butter pieces are no larger than a small pea, eight to ten 1-second pulses. Transfer the mixture to a large bowl and drizzle in 3 tablespoons of the water, lightly fluffing the water into the dry ingredients with your hand. Add more water, ½ to 1 tablespoon at a time, until the dough comes together in a shaggy mass and can be squeezed without easily breaking apart. Divide the dough into 4 equal portions. Wrap each piece in plastic wrap and press into a ½-inch-thick disk. Refrigerate for at least 30 minutes (or up to 3 days).

2. Preheat the oven to 375°. In a large bowl, add the fruit and remaining 3 tablespoons of sugar. Toss gently to combine. Lightly beat the egg with a pinch of salt.

3. Make the galettes: On a lightly floured work surface, roll each piece of dough into a 7-inch wide and ¼-inch thick circle. Place 1 cup of fruit in the center of each circle, and fold the edges of the dough around the filling. Use a metal spatula to transfer the galettes to a parchment paper-lined sheet pan. Cut the remaining 2 tablespoons of butter into small pieces and dot them on top of the fruit. Use a pastry brush to brush each galette with some of the egg wash.

4. Bake the galettes until golden, about 30 minutes. Remove from the oven and cool before serving.