Fruit Galette

Name: Fruit Galette
Yield: serves 6 to 8
Ingredients: 1/2 recipe Pâte Brisée (page 437), chilled; All-purpose flour, for dusting; 1 3/4 pounds ripe but firm plums, pitted and cut into 1/2-inch wedges (about 3 cups); 2 teaspoons fresh lemon juice; 1/3 cup sugar (if plums are very tart, use a little more); 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour); 1/2 teaspoon coarse salt; 1 large whole egg or egg yolk; 1 tablespoon heavy cream; sanding sugar, for sprinkling (or use granulated sugar)

January 26, 2012

Making this rustic, free-form pie couldn’t be more elementary. You still have to know how to prepare the dough and roll it out, but after that it’s quite forgiving. The foldover crust requires less fuss than does a pastry shell baked in a pan. Just arrange the sweetened fruit in the center of the dough, then fold the border up and over the filling and bake. Make sure to taste the fruit before you begin, adding more sugar if it tastes very tart.

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