Fruit Galette Recipe

Mixed Fruit Galette-

Pastry Crust:
1 cup flour
1/2 cup butter or shortening
1/4 tsp Salt

Fruit Filling:
4 cups prepared fruit (peeled, pitted, diced, etc)
up to 1/2 cup Sugar depending on fruit’s sweetness
3 T Flour
1 1/2 T Butter
(plus a little extra butter and sugar for the finished crust, as explained in directions.)

Measure flour and salt into a bowl. Cut the butter or shortening into the flour, I like a pastry blender but use what you like. Until it forms small crumbly pieces. Now, add ice water a tablespoon at a time while stirring dough mixture with a fork. Do not add too much, less is more.  Bring it all together and form into a ball. Wrap in plastic and put it in the fridge.

Pick a fruit, any fruit, or a mix (which is what I did). Prepare it accordingly- peeled, pitted, diced… Sprinkle flour and sugar (if adding) over fruit.  Gently stir it all up.

Roll out your dough on a floured surface, I like it sorta thick. You want it to be at least 12″ in diameter. To transfer the dough, sImply fold your circle in half and then in half again. Place on baking sheet and unfold.  Dump your fruit mixture right in the middle and dot with 1-2 T butter. Leave at least 2″ of dough surrounding your fruit mixture.

Now for the fun part, take the edges of the dough and pull them up, pleating as you go.  Use water to seal the seams if you want.  Then just make sure it is all holding well I usually squeeze and press the edges in a little not to hard!  If you want you can brush the outside with butter and sprinkle it with raw sugar.

Bake in a preheated 375 degree oven for 50 to 60 minutes.