Stone Fruit Galette
This stone fruit galette shines for its simplicity and elegance. It is the perfect easy summer dessert, especially when served with vanilla ice cream!
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!
Nutrition Facts
Serving: 1slice | Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 139mg | Fiber: 2g | Sugar: 18g | Vitamin A: 370IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.4mg
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