Indulge in the delightful symphony of flavors with our delectable mixed red fruit, apricot, and hazelnut galette recipe. This rustic French tart captivates the senses with its vibrant colors, tantalizing aromas, and a perfect balance of sweet and tart. The juicy red fruits, succulent apricots, and crunchy hazelnuts harmoniously blend within a flaky, golden crust, creating a symphony of textures that will leave you craving for more.
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MIXED RED FRUIT, APRICOT AND HAZELNUT GALETTE
In France, "fruits rouges" usually refers to a mixture of berries. I used blueberries and raspberries, and included some cherries and plums in the mix, as well as apricots for this delicious, rustic odds-and-ends galette.
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield Makes 1 9-inch galette, serving 8
Number Of Ingredients 10
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
- Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.
FRUIT GALETTE
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.
Provided by Melissa Clark
Time 4h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
- Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
- Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
- Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
- Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams
RUSTIC FRUIT GALETTE
Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.
Provided by Rebecca Marmaduke
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
- Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g
NECTARINE AND HAZELNUT GALETTE
Nectarines and apricot preserves combine with a hazelnut pastry crust to make this dessert something truly special.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
- Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
Nutrition Facts : Calories 207 g, Fat 12 g, Fiber 3 g, Protein 4 g
APRICOT-AND-STRAWBERRY GALETTE
A rich hazelnut frangipane filling studded with ripe summer fruit sets this galette apart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h25m
Number Of Ingredients 19
Steps:
- Pate Brisee:Pulse flour, salt, and sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess. Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.
- Frangipane:Preheat oven to 375 degrees. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine. Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.
- Fruit:On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch rectangle, about 1/8 inch thick (reserve remaining disk for another use). Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane. Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.
- Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature. The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.
Tips:
- Use ripe, seasonal fruit. This will ensure the best flavor and texture in your galette.
- Don't overwork the dough. Overworking the dough will make it tough and difficult to work with.
- Chill the dough before rolling it out. This will help prevent the dough from sticking to your work surface and make it easier to roll out.
- Use a sharp knife to slice the fruit. This will help prevent the fruit from tearing when you add it to the galette.
- Don't overcrowd the galette. Leave some space between the fruit so that it can cook evenly.
- Bake the galette until the crust is golden brown and the fruit is bubbling. This will ensure that the galette is cooked through.
- Let the galette cool slightly before serving. This will allow the filling to set and make it easier to slice.
Conclusion:
The mixed red fruit, apricot, and hazelnut galette is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet fruit, crunchy hazelnuts, and flaky crust is sure to please everyone at the table. With a few simple tips, you can make a perfect galette every time.
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