This stone fruit galette is made with a mix of peaches, apricots, and plums! I arranged them carefully over a cardamom rye crust and topped with yummy vanilla ice cream.
You can choose any of your favorite stone fruits to make it your own! If you don't have leftover pie crust laying around, you make this galette dough. I LOVE galettes for their simplicity and elegance. They are the perfect easy summer dessert, especially when served with vanilla ice cream!
For more galette recipes, try Almond Peach Galette, Balsamic Molasses Pear Galette, and Mini Blueberry Galettes.
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Ingredient Notes
- Pie Dough: Use leftover pie dough, store-bought pie dough, or make this galette dough!
- Stone Fruit: I used a mix of peaches, apricots, and plums, but you can use whatever you like! Just be sure to weigh out your fruit to 2 lbs after slicing them.
- Granulated Sugar: My galette came out pretty sweet, so if you would like yours less sweet, decrease the sugar to about 50g.
- Instant Tapioca: This is the best thickener you can use for galettes or pies! You can use cornstarch, but it will not be as effective.
- Egg Wash: One egg plus one tablespoon of water mixed together will brown the crust to a beautiful golden color.
- Raw Sugar: Optional, but a really nice touch on the edges of the crust.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this stone fruit galette recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Assemble the galette. Mix together the sliced fruit, sugar, and instant tapioca, then roll out the pie dough and arrange fruit over it.
STEP 2: Bake. Fold the edges over the fruit and brush with an egg wash and sprinkle with raw sugar. Bake the galette for 50 minutes, then top with ice cream and enjoy!
Expert Baking Tips
- Weigh out your fruit after you have cut them up.
- You'll want to bake the galette longer than you would think. Don't be afraid to take it a little too far and get some black spots on the crust. It is much better to have a few burnt spots on the top than to have a soggy crust.
- Don't skip out on the vanilla ice cream! The hot-cold combination makes it the perfect summer dessert!
Recipe FAQs
Cut cold cubed butter into the flour until quarter sized pieces are left. Roll the chilled pie dough out into a rough rectangle, then fold it into quarters. Chill for a few minutes, then repeat. This series of rolling and folding creates layers and layers of butter and dough. When the pie dough is baked, the butter creates steam and pushes the layers of dough upwards, creating an ultra flaky, buttery crust!
Of course! You can use store-bought pie dough or puff pastry.
Yes, you can make the pie dough up to a few days in advance stored in the fridge, or for a few months stored in the freezer. If you freeze the pie dough, allow it to defrost overnight in the fridge. I recommend cutting the fruit and baking the galette the day you are planning on serving it, as baked pie crust is best the day it is baked.
Store leftover galette slices covered in the fridge for up to 3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other pie & tart recipes to try
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📖 Recipe
Stone Fruit Galette
Equipment
Ingredients
- pie dough
- 2 lbs stone fruit, peaches, apricots, plums
- 66 g granulated sugar
- 1 teaspoon instant tapioca
- egg wash, 1 egg + 1 tablespoon water
- raw sugar for sprinkling
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl combine the sliced stone fruit, sugar, and instant tapioca. Set aside.
- On a lightly floured surface, roll out the pie dough in a rough circle to about ⅛'' in thickness. Arrange the stone fruit on the pie dough, leaving a two inch border around the edge.
- Fold the edges over the fruit. Transfer the galette to the prepared baking sheet. Brush the edges of the dough with the egg wash and sprinkle with raw sugar.
- Turn the oven down to 375 degrees F and bake the galette for 45-50 minutes or until the edges are a deep golden brown. Allow galette to cool for 10-15 minutes before topping with ice cream and serving.
Notes
- Weigh out your fruit after you have cut them up.
- You'll want to bake the galette longer than you would think. Don't be afraid to take it a little too far and get some black spots on the crust. It is much better to have a few burnt spots on the top than to have a soggy crust.
- Don't skip out on the vanilla ice cream! The hot-cold combination makes it the perfect summer dessert!
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