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by on July 14th, 2009

My First Summer Fruit Galette

First crush, first date, first kiss, first Summer Fruit galette!

Do you remember your first crush, your first date, your first kiss, your first born (& 2nd and 3rd)? I do, and I will remember my first Summer Fruit Galette.

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These days I get a lot of my inspiration in cooking from my kids. They love to cook and try new recipes and since being “empty nesters” for the last several years, I have gotten into the habit of just throwing something together for dinner. Since starting this blog a month ago, I think I am getting some of my creative juices flowing again. So, today I have decided to try a Summer Fruit Galette.

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For some reason the word “Galette” brings to mind a little French woman with a scarf on her head standing in her kitchen after a long hard day of doing chores. She wants to make something special for dessert tonight for her family. She won’t be making a lattice top crust or one of those crust with the cute little shapes cut out. No, she will be making this rustic free form tart full of fruit she has just picked from her garden. This will be a quick, easy dessert for her to throw together for her family.

So, this is my attempt to be that little lady, I don’t have scarf on my head, but I do have the desire to make this nice tart for my husband and friends who are coming to dinner tomorrow night.  — Sherry

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Summer Fruit Galette

Crust:

2 c. all purpose flour
2 Tbsp. sugar
12 Tbsp. cold butter, cut in 3/4″ chunks
1/2 tsp. salt
1 tsp. vanilla extract
7 Tbsp. ice water

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Topping:

1 carton blackberries
1 carton raspberries
4 nectarines and peaches (combination)
2-4 Tbsp. sugar
2 Tbsp. flour
1/3-1/2 c. cherry jam (or your choice)

Egg Wash:
1 egg
1 Tbsp. water
sugar for dusting crust

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Crust:  Put the flour, salt, sugar into the bowl of a food processor.  Pulse a few times. Add in 1 tsp. vanilla and while you pulse as you go, add the chunks of butter one at a time.  Pulse until you have small pea size pieces. Start adding the 7 tablespoons of water as you pulse. When this starts to come together, turn out onto pastry cloth or cutting board and form into a disk.  Wrap in plastic wrap and refrigerate for 15 minutes.

Flour your board or cloth a little (don’t use too much flour) and also a little on your rolling pin.  Roll the pastry to a 14″ circle. Move this onto your large cookie sheet.  It can overlap the edges a little because you are going to be folding in the edge over the fruit.

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Topping:

Peel, pit and slice the peaches and nectarines. Put the peaches, nectarines, blackberries, and raspberries in a bowl. Toss these with the sugar and flour until coated. Spread the cherry jam on the center of the crust, leaving about 1 1/2-2″ not covered with the jam around the outside edges. Arrange your fruit in the center coming to withing the same 1 1/2-2″ of outside edge. Now start folding in the crust over he fruit, pleating when necessary, all the way around the tart.

Beat the egg with the water. Brush this mixture over the turned up crust edge and sprinkle with sugar.

Bake in 350° for 30-40 minutes or until nicely browned.

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Just fold and pleat the crust up, bringing it over the filling.

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This was delicious the next day reheated. With or without whip cream – I served with sugar free ice cream. Had to cut calories someway.

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