This stone fruit galette is definitely a summer treat with scrumptious flavours of the fresh peaches, plums and apricots. Then spiced with ginger and cinnamon spices and all wrapped with a light, flaky and buttery crust making it one of the best sweet galette I have made!
This recipe is so easy and straightforward with simple ingredients and using local stone fruit was an ideal choice. By combining these three fruits together creates such an outstanding galette that makes it restaurant quality dessert!
Each fruit offers similar yet their own individual distinct flavours. Make sure there are ripe enough but not overly ripe or mushy. What helps to really enhance the flavours and make them pop, is adding lemon juice and the spices cinnamon and ginger. Sprinkle the crust with a little bit of raw or turfinado sugar to give it a rustic look and add a hint of sweetness.
Don’t let the pastry dough intimidate you if you have never made pastry dough before. Simply follow my instructions and you will be impressed with yourself. This recipe will make one large galette enough to serve 6-8 people, depending on the size you cut. On my blog, Perfect Pastry Dough, that gives you 4 discs (enough for 2 pies or 4 galette) allowing you the option to freeze whatever you don’t use. Pastry dough will only last 2 days in the refrigerator, so if you only want to make one, then freeze the rest.
Many years ago, my parents had an orchard and we had many peach and plum trees. We sold most of them to local grocery stores and markets. Mom would can peaches and plums, make peach and plum jam and of course, we would make several peach pies, and peach crisps. We took a full advantage and ate a lot of peaches and plums, and we had many different varieties.
GOOD FOR YOU!
Peaches, plums and apricots are high in antioxidants and has healing powers because of the high Vitamin C content. All you need to eat is one peach a day to get the full Vitamin C benefits. These fruits aids in healthy vision; great for immune system, improves heart, lung, kidney health, digestion and keeps bones healthy to name a few. So the next time you’re at a local market, or grocery store, reach each for these fruits and enjoy them while we can!! 🙂
RECIPE HELPFUL TIPS
Pastry consists of only flour, salt, unsalted butter, ice water and vinegar. When making this pastry dough, use COLD butter. Take the butter out of the refrigerator when you are ready to add it to the flour. I like to use my hands to break up the butter. However, you can use a pastry blender, fork or grate the butter are all options. The less you handle the cold butter the better. Setting in the freezer for a few minutes is helpful too if the butter starts to soften. Don’t forget to add ice cubes into your water and vinegar. Important for the water to be ICE cold.
Peaches, plums and apricots: make sure they are fresh, firm and ripe; important that the peaches are freestone; it will make it easier for slicing and removing the pit. I used Red Haven peaches and prune plums for this recipe both are appropriate for baking.
Lemon juice: adds a fresh tangy flavour and balances the sweetness of the fruit and avoids the fruit from browning.
Arrowroot starch and flour: by adding starch will help to absorb some of the liquid from the fruits and avoid the bottom crust from getting soggy, and cornstarch is an option.
Sugars: raw and brown sugar were added and just a couple of tablespoons to balance the sweetness, and in this case the fruits were ripe and ready to use for baking, however, if they are still firm and a little tart, add an another tablespoon of sugar.
Cinnamon and ginger: are both perfect spices to add with these fruits
Egg: I like to brush my pastry with an egg wash, it gives it golden colour
HOW TO MAKE PASTRY DOUGH: In a medium bowl, stir together flour and salt. Cut COLD butter into the flour bowl. Break butter into small coarse like cornmeal with a pastry blender, fork, grater or your hands. Add 4 tablespoons of COLD ICE water, using your hands bring the dough together. As soon as it is moist enough to gather the dough together, form the dough into 1 large disc and wrap in saran or wax paper and refrigerate for about 30 minutes or overnight. AVOID OVER WORKING THE DOUGH.
MAKING THE FILLING: Slice the fruit in a large bowl, add lemon juice, starch, flour, sugars, cinnamon and ginger. Gently combine and set aside.
ASSEMBLING: Preheat oven to 375°F. Roll out dough to 12-13 inch in diameter, place on a lined large baking sheet, then arrange the fruit in a pleasing design. Have fun with it, and create our own personal galette, making sure you leave about 2-3 inches from the edges. Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash and sprinkle raw sugar over the crust. Bake for 45-50 minutes until the crust is golden and the filing is bubbling.
Every oven is different and I recommend to bake this galette for 45 -50 minutes and I baked mine for about 47 minutes. To know it’s completely baked, the crust should be golden in colour, and take a peak at the bottom and it should look the same. The fruit will be bubbling and it looked baked.
This recipe takes 4 cups of fruit and by combining the three stone fruits, it creates an interesting design, adds colour and additional flavours from each fruit. I have made this recipe using only peaches and it is just a delicious! Add 4 cups or 4-5 of sliced peaches will be enough for this size galette. If you like to use only peaches for this recipe.
HOW TO STORE THIS STONE GALETTE?
Fruit pies or fruit galette are best eaten on the day it’s baked. However, if you have leftovers, store them at room temperature for a day or two.
CAN I FREEZE THIS GALETTE?
Yes you can, and the best way to freeze any fruit pies or galette’s is by freezing them wrapped in a air-tight container or zip-lock bag, unbaked for up to a month. Bake them frozen and it will require extra baking time for a golden colour.
Peach Plum and Apricot Galette
Equipment
- Baking sheet
Ingredients
Pastry Dough: makes 1 galette
- 1⅓ cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled
- 6 tbsp ice cold water
- 1 tsp vinegar
Filling:
- 3 peaches, sliced
- 3 prune plums, sliced
- 2 apricots, sliced (total equals 4 cups of fruit)
- 1 tsp lemon juice
- 1 tbsp arrowroot (or cornstarch)
- 1 tbsp all-purpose flour
- 1 tbsp raw fine sugar plus extra for pastry dough
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- pinch of salt
- 1 egg, beaten
- ice cream or whipped cream
Instructions
Pastry Dough:
- Combine flour and salt in a medium bowl. Cut in the butter with a pastry blender, fork or like I prefer is using my hands, until the mixture resembles coarse cornmeal.
- In a measuring cup, add cold water, vinegar and ice. Add 4 tablespoons of ice water, stirring the dough around the bowl with your hands to bring the dough together but a fork works too. As soon as it is moist enough to gather the dough together, (add the extra tablespoon if the dough is still dry) then form the dough into a large disc and wrap in plastic and refrigerate for 30 minutes or overnight. Handle the dough as little as possible, as over mixing will create a tough dough.
Filling:
- In a large bowl, add the sliced peaches, plums, and apricots. Add lemon juice, starch, flour, sugars, cinnamon and ginger. Gently combine the ingredients and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Remove the pastry dough from the refrigerator, lightly flour a flat surface, and roll out the dough to a 12-13 inch circle. If the dough is too cold to roll, allow to set at room temperature for about 10 minutes. Then transfer to the lined baking sheet.
- Arrange the fruit to create a pleasing design, leaving about 1-2 inches from the edges. Fold the edges inward toward the center, creating a pleated design. Then brush with egg wash and sprinkle raw sugar over the crust. Bake for 45-50 minutes until the crust is golden and the filing is bubbling.
- Allow to cool for about 15 minutes, and serve warm with ice cream or whipping cream.
