Fall Fruit Galette Dough

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onthekitchenshelf.com

Usually I make puff pastry for all my pies. Layers and layers of buttery dough create a light, flaky crust. For a fruit galette, however, the dough must be strong and sturdy because galettes are baked on a flat surface, not in a pie plate or pan. The fruit will spill and spread out, otherwise, since there are no “walls” to hold it inside the dough as it bakes.

For one 10-inch galette crust:

1 3/4 cups all-purpose flour

1 tablespoon granulated sugar

3/4 teaspoon fine sea salt

3/4 cup cold unsalted butter

3 tablespoons ice water; more if needed

egg white

Mix dry ingredients and cut in the cutter with a pastry blender. Add ice water and mix by hand, adding water as necessary to make the dough stick. Cover with a tea towel and allow it to rest 30 minutes.

Dump the pastry onto a lightly floured board or marble slab. Press down on the dough; fold it over on itself a few times until it holds together. Flatten the dough into a round loaf; roll out into a one-inch disk and place onto a flat baking surface such as a pizza stone, or parchment paper on a large cookie sheet.

Now the dough is ready for its prepared fruit filling. Pour it into the center and spread over the dough, leaving a two-inch border. Fold over the edges all around and pat into place. Brush egg white over the folded dough both to strengthen it and to add a nice golden brown sheen during baking.

For a bit of sparkle, sprinkle granulated sugar on top of the brushed egg white.

Bake at 350 degrees F (175 degrees C) for 50-55 minutes.

About half-way though the baking process, cover the dough edges with an aluminum foil shield to protect the dough from over browning.

After baking is complete, lift out the baking sheet and galette together. Set on a rack on the kitchen table or counter and allow to cool a bit before serving.

Choices of fruit fillings for rustic pies — galettes — are as varied as a baker’s imagination! I have used peaches, pears, blueberries, as well as mixed fruits like peaches with berries. Left overs are great for breakfast the next morning, too; just cover with a tea towel and leave out overnight on the kitchen counter.

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Now, go visit your local farmer’s market or fruit stand before those late summer fruits are sold out. Remember to wear your favorite mask, too.

Author: www.rosesintherainmemoir.wordpress.com

Just short of fifty years of holy matrimony, I am blessed to be a mother of two and grandmother of seven. Much of my writing speaks to the culture and tradition of the Deep South, where I spent the first thirty-five years of my life before relocating to the Pacific Northwest. As a poet and essayist, I’ve published both online and in print media. In mid-February 2019, I launched Roses in the Rain: A Daughter's Story, following a successful couple years of Invitation to the Garden, both on WordPress.com. Watch for upcoming installments to the memoir blog every Tuesday. The garden posts follow on Friday/Saturday. I look forward to hearing from you all!

9 thoughts on “Fall Fruit Galette Dough”

  1. Thanks for posting that Jo. The few times, none recent, that I have attempted pastry I ended up overworking it and it was tough. I have heard of using the food processor to cut in the butter, but that would involve lifting it from it’s storage cupboard, and I am trying to avoid any lifting at the moment. I’ve never found a store bought crust that was easy to brown, which is why my filling got too dark. My mother used to be an excellent pie maker, her crusts were light and flaky – but she used lard – Crisco brand – which always made my face break out. I much prefer butter.

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    1. Oh, I much prefer butter, as well. Butter, not margarine. Our mothers’ generation almost always used Crisco, and my husband did, too, copying his own mother’s recipe until I taught him about the health and taste benefits of butter. He also used to toss out the left-over scraps of dough. Horrors! My mother and grandmother always baked those separately as misshaped little cookies. No sugar needed. Just plain buttery tea biscuits.

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      1. My mother would bake the left over dough scraps too! I grew up on a dairy farm so margarine was not something that ever graced our table. I still find it tasteless and see the medical community no longer is so keen on it. My dad had a cream contract in the 1960’s and the cream delivery man would take the containers of cream away to be processed twice a week. He would also bring us pounds of butter and ice cream sometimes. My paternal grandmother (whom I never met as she died before my parents were married) used to churn her own butter, and I have an heirloom butter dish she used with a cover on it.

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    1. In spite of confusions and backtrackings and struggles to retrieve the text? I reckon so long as the end result turned out all right. However, I can’t seem to convince the block editor to change my bio to read “Invitation to the Garden” NOT the memoir. Any suggestions about eliminating the memoir? It’s not meant to be an ongoing blog.

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      1. I have no idea Jo…..sounds like a question for the tech support people? Do you have a WP Plan that offers support? I wonder if you could keep the memoir as a Page on your site. I see references made to pages but am not really sure what that means? At any rate, I would think the Happiness Engineers should be able to change your bio to Invitation to the Garden. I know I merged my new domain with the old one, with some help, a few years ago but don’t remember what it involved.

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