summer fruit galette
{from dorie greenspan's baking: from my home to yours}
pie crust:
1 1/2 cups all-purpose flour
2 Tbsp sugar
3/4 tsp salt
10 Tbsp very cold, unsalted butter
2 1/2 Tbsp vegetable shortening
1/4 cup ice water
put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. drop in the butter and shortening and pulse only until the butter and the shortening are cut into the flour. don't overdo the mixing--what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. pulsing the machine on and off, gradually add about 3 tablespoons of the water--add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. if, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. big pieces of butter are fine. scrape the dough out of the work bowl and onto a work surface.
galette
2-3 Tbsp jam or marmalade
2 Tbsp graham cracker crumbs
fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches,
8 to 10 firm plums or 2 stalks rhubarb
decorating {coarse} or granulated sugar, for dusting
custard
3 Tbsp unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
1/4 tsp pure vanilla extract
center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.
to make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper {in which case, you can use one of the rolling sheets to line the baking sheet} or wax paper or plastic wrap. alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
roll the dough into a large 1/8-inch thick circle. using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. using a cake pan or a pot lid as a template and the tip of a blunt kitchen knife as a marker, lightly trace a 9-inch circle in the center of the dough--this is the area for the filling.
with the back of a spoon or a small offset spatula, spread some of the jam over the circle--how much you use will depend on how much jam flavor you want. sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you've got particularly juicy fruit. put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.
wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. halve and pit the peaches or peel rhubarb to remove the strings and cut into 1-to 2-inch pieces.
arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. as you lift the dough and place it on the filling, it will pleat. if you're not in a rush, freeze the galette for 15 minutes to give the crust a rest.
brush the dough ver lightly with a little water, then sprinkle it with a teaspoon or two of sugar. bake the galette for 25 minutes, or until the crust is brown and the fruit soft.
meanwhile, make the custard: whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
remove baking sheet from the over {leave the oven on}, and carefully pour the custard around the fruit. depending on how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. pour in as much custard as you can, then carefully return the pan to the oven.
bake for another 12 to 15 minutes, or until the custard is set--it shouldn't jiggle when you gently shake the pan. cool the galette on the baking sheet on a rack for 10 minutes.
very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. the galette can be served when it is just warm or--my preference--when it has reached room temperature. dust with confectioners' sugar just before serving.
1 1/2 cups all-purpose flour
2 Tbsp sugar
3/4 tsp salt
10 Tbsp very cold, unsalted butter
2 1/2 Tbsp vegetable shortening
1/4 cup ice water
put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. drop in the butter and shortening and pulse only until the butter and the shortening are cut into the flour. don't overdo the mixing--what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. pulsing the machine on and off, gradually add about 3 tablespoons of the water--add a little water and pulse once, add some more water, pulse again and keep going that way. then use a few long pulses to get the water into the flour. if, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. big pieces of butter are fine. scrape the dough out of the work bowl and onto a work surface.
galette
2-3 Tbsp jam or marmalade
2 Tbsp graham cracker crumbs
fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches,
8 to 10 firm plums or 2 stalks rhubarb
decorating {coarse} or granulated sugar, for dusting
custard
3 Tbsp unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
1/4 tsp pure vanilla extract
center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat.
to make it easier to move the pie dough onto the baking sheet, roll the dough between sheets of parchment paper {in which case, you can use one of the rolling sheets to line the baking sheet} or wax paper or plastic wrap. alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
roll the dough into a large 1/8-inch thick circle. using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. using a cake pan or a pot lid as a template and the tip of a blunt kitchen knife as a marker, lightly trace a 9-inch circle in the center of the dough--this is the area for the filling.
with the back of a spoon or a small offset spatula, spread some of the jam over the circle--how much you use will depend on how much jam flavor you want. sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you've got particularly juicy fruit. put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.
wipe the apricots, nectarines or plums clean with a damp towel and cut in half; discard the pits. blanch peaches for 10 seconds in a pot of boiling water, transfer them to a bowl of ice water to cool, then slip off the skins. halve and pit the peaches or peel rhubarb to remove the strings and cut into 1-to 2-inch pieces.
arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling. as you lift the dough and place it on the filling, it will pleat. if you're not in a rush, freeze the galette for 15 minutes to give the crust a rest.
brush the dough ver lightly with a little water, then sprinkle it with a teaspoon or two of sugar. bake the galette for 25 minutes, or until the crust is brown and the fruit soft.
meanwhile, make the custard: whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed.
remove baking sheet from the over {leave the oven on}, and carefully pour the custard around the fruit. depending on how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. pour in as much custard as you can, then carefully return the pan to the oven.
bake for another 12 to 15 minutes, or until the custard is set--it shouldn't jiggle when you gently shake the pan. cool the galette on the baking sheet on a rack for 10 minutes.
very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. the galette can be served when it is just warm or--my preference--when it has reached room temperature. dust with confectioners' sugar just before serving.
