Apple-Prune Galette

Name: Apple-Prune Galette
Yield: makes one 12-inch galette; serves 8 to 10
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1/2 teaspoon fine sea salt; 3 tablespoons sugar; 9 tablespoons cold unsalted butter, cut into small pieces; 4 tablespoons cold water; 6 or 7 pitted prunes, coarsely chopped; 1 pound flavorful baking apples, such as Gravenstein or Braeburn; 2 tablespoons sugar; 2 tablespoons Calvados, Armagnac, or Cognac; 1 tablespoon sugar, for sprinkling

January 24, 2012

Fran Gage is a wonderful pastry and bread maker as well as a cookbook author. She shares her special recipe for a marvelous fruit tart here. It is simple to make and quite delicious with its classic French apple and prune filling. Fran’s recipe for a sweet crust is wonderful and can be used for other fruit tarts.

Recipe notes

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