Rustic Stone Fruit Galettes with Maple and Cinammon
My very favorite late summer sweet pairing for our backyard barbecues is the galette – a rustic, free-form and open-face style of traditional French pastry. With a bushel of seasonal produce sourced from the local farmers market, these rustic pies are elementary in preparation, yet brilliant in presentation. Touched by livefire and the essence of smoke, the caramelized fresh fruit and maple filling is both sweet and tangy, pairing perfectly with a buttery, flaky crust dressed in coarse sugar and shaved salted almonds. Served alongside two scoops of vanilla bean ice cream and the best of family and friends, a warm stone fruit galette is perfect final course to this weekend’s outdoor menu.
-Cheers and long live the long weekend, David
- Stone Fruit Galette Filling:
- 2 peaches pitted and chopped into petite-sized chunks
- 2 apricots pitted and chopped into petite-sized chunks
- 2 plums pitted and chopped into petite-sized chunks
- 2 cups sweet cherries pitted
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar packed
- 1 teaspoon cinnamon
- 2 pinches nutmeg
- 1 1/2 tablespoons corn starch
- 1 tablespoon lemon juice
- Dry Galette Filling:
- 1/2 cup dry roasted almonds
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- Pie Crust:
- 2 premade pie dough crusts or your favorite pâte brisée recipe
- 1 egg beaten
- 1 teaspoon canola oil
- Galette Topping:
- 2 tablespoons unsalted butter melted
- 1/2 cup dry roasted almonds shaved
- 2 tablespoons turbinado sugar raw sugar
- Whipped cream or vanilla ice cream optional
In large bowl toss together chopped fruit, maple syrup, sugar, corn starch and lemon. Set aside and marinate for 1 hour. *Ensure to fruit of liquid prior to filling galette
Meanwhile, in food processor pulse together salted almonds, flour, and granulated sugar until fine in texture. Set aside.
Roll out pie dough and press into a greased cast iron baking dish. Bush dough with prepared egg wash. Spread dry almond mixture over the pie bottom and press into dough. Then, spoon in the drained fruit filling to brim. Loosely fold dough edges over the fruit filling and brush the dough with butter. Sprinkle turbinado sugar and sliced almonds across entirety of the pie.
Place the cast iron dish over a stove top burner on medium-high heat for 3-5 minutes to brown the pie bottom. Then, transfer to preheated oven and bake for 30 minutes at 350F, or until until the pie crust is just golden brown and fruit filling is lightly bubbling. Remove from oven and place upon a cooling rack for 10-15 minutes before serving. Slice and plate with whipped cream or vanilla ice cream and serve.