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Summer Fruit Galettes
A galette is simply an open pie! It's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Simply delicious with a scoop of vanilla ice cream. This recipe makes 2 galettes.
Ingredients
Makes: 2 pies
- 2 (23cm) sweet pastry cases
- 3 fresh peaches - peeled, pitted and sliced
- 350g fresh strawberries, sliced
- 170g fresh blueberries
- 4 tablespoons caster sugar, divided
- 4 tablespoons plain flour, divided
- 6 tablespoons demerara sugar, divided
Directions
Preparation:15min ›
Cook:14min ›
Ready in:29min
- Preheat oven to 230 degrees C.
- Lay one pastry case on a baking tray lined with baking paper, leaving room for the second pastry case next to it.
- Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pastry case leaving a 2.5cm border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the pastry and fruit filling with 3 tablespoons of demerara sugar.
- Lay out the second pastry case on the baking tray. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pastry case and form the galette the same as the first. Sprinkle with 3 tablespoons of demerara sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
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Reviews and Ratings
Global Ratings:
(74)
Reviews in English (61)
I accidently bought frozen Pillsbury Pastry dough and oh my what a good mistake! It was like a fluffy fruit paradise! I tossed my fruit in 1 tsp cinnamon along with the sugar. To.Die.For. - 26 Oct 2009 (Review from Allrecipes USA and Canada)
I was so impressed by how easy, beauitful, yet sophisticated this dessert was. I made it for my mom's birthday & we all loved it. However, this recipe should have been a bit more precise on its ingredients & how much you should really put in. I probably put in too many strawberries, because the juice from the strawberries actually LEAKED through my galette & punched out too holes. I'm sure the flour would have done the trick to soak up some juice, so make sure you have a good ratio of fruits & flour/sugar. Also, I added a little touch to the galette ends after looking at some other galette recipes. After folding the ends over, I brushed some egg all around the ends so that it could give that it could catch the sugar nicely & have that nice, golden brown, crunchy crust. I suggest others to try out different things as well. This recipe is so versatile! Before adding the fruit toppings, I spread a thin coat of nutella (for a little surprise!) & on the other galette, some blackberry preserves (i wish i had orange marmalade...) Many original galette recipes call for this almond pastry called, frangipane of which you blend a mixture of almonds, sugar, & butter to create an almond paste. This almond paste makes a VERY scrumptious spread underneath the fruit filling. I'm definitely going to try that next time - 25 May 2010 (Review from Allrecipes USA and Canada)
Love this... so delish. And it's not too bad for you, especially if you cut back a touch on the sugar. I brush melted peach marmalade (mixed with a bit of water) over it to "gloss" it up and enhance the presentation. Yummy! - 14 Jul 2009 (Review from Allrecipes USA and Canada)