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Summer Fruit Galette: A Celebration of Summer’s Sweetness

There’s something magical about the aroma of summer fruits baking in a warm, buttery crust. It evokes memories of sunlit afternoons, family gatherings, and the joy of savoring the season’s best produce. The summer fruit galette is a testament to simplicity and elegance—a dessert that captures the essence of summer in every slice. Combining juicy peaches, tart plums, tender apricots, and vibrant blueberries, this rustic galette is a feast for the senses. Its flaky homemade crust, lightly sweetened fruit filling, and a sprinkle of sliced almonds make it an irresistible treat for any occasion.

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Summer Fruit Galette: A Celebration of Summer’s Sweetness

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Nothing says summer like this Summer Fruit Galette! 🍑🥧 Loaded with ripe, juicy fruits and baked to golden perfection, it’s a dessert that’s as stunning as it is delicious. 💕 Serve it warm with a scoop of ice cream for the ultimate summer indulgence. Who’s ready to dig in? 🌞🍓
#FruitGalette 🍑 #SummerSweets 🌸 #FreshAndFlaky 🥧 #DessertGoals ✨ #BakingBliss 🧑‍🍳 #JuicyPerfection 🍓 #SweetEscape 💖 #SeasonalEats 🌟 #SimpleElegance 💕 #SummerDesserts 🍉

  • Total Time: 1 hour 35 minutes
  • Yield: 68 servings 1x

Ingredients

Scale

For the Crust:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 45 tablespoons ice water

For the Filling:

  • 2 medium peaches, thinly sliced
  • 2 medium plums, thinly sliced
  • 2 medium apricots, thinly sliced
  • ½ cup fresh blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • Zest of 1 lemon

For the Topping:

  • 1 egg, lightly beaten (for egg wash)
  • 1 tablespoon turbinado sugar
  • 2 tablespoons sliced almonds

Instructions

Preparing the Crust

  1. In a large mixing bowl, combine the flour, sugar, and salt. Mix well to distribute the dry ingredients evenly.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized pieces of butter should remain, as they create a flaky texture when baked.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Avoid overmixing; the dough should just hold together when pinched.
  4. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30–45 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender crust.

Preparing the Filling

  1. While the dough chills, prepare the fruit filling. In a large bowl, combine the sliced peaches, plums, apricots, and blueberries.
  2. Sprinkle the sugar, flour, cinnamon, and lemon zest over the fruit. Gently toss to coat the fruit evenly. The flour helps thicken the juices released during baking, while the lemon zest enhances the fruity aroma.

Assembling the Galette

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle, about ⅛ inch thick. Transfer the rolled dough onto the prepared baking sheet.
  3. Mound the fruit filling in the center of the dough, leaving a 2-inch border around the edges. Arrange the fruit slightly, if desired, for a more visually appealing presentation.
  4. Fold the edges of the dough over the fruit, pleating as you go to create a rustic look. Leave the center of the galette exposed to showcase the vibrant fruit.

Adding the Finishing Touches

  1. Brush the folded edges of the dough with the beaten egg. This egg wash gives the crust a golden, glossy finish.
  2. Sprinkle the turbinado sugar over the crust for a touch of crunch and sweetness. Scatter the sliced almonds over the exposed fruit and edges of the dough for added texture and flavor.

Baking the Galette

  1. Place the galette in the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the fruit is bubbly and fragrant. Rotate the baking sheet halfway through baking to ensure even browning.
  2. Once baked, remove the galette from the oven and allow it to cool completely on the baking sheet. This cooling time helps the juices thicken and makes slicing easier.

Notes

  • Choose ripe but firm fruits: Overly ripe fruits may release too much juice, making the crust soggy. If your fruit is very juicy, sprinkle an additional teaspoon of flour over the filling to absorb excess liquid.
  • Keep the dough cold: Cold butter is essential for a flaky crust. If the dough softens while rolling, place it in the refrigerator for a few minutes to firm up.
  • Adjust sweetness: Depending on the natural sweetness of your fruit, you can increase or decrease the amount of sugar in the filling.
  • Use parchment paper: Rolling and assembling the galette on parchment paper makes transferring it to the baking sheet much easier.
  • Author: Rosa
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes

Whether you’re a seasoned baker or a beginner, the galette’s free-form structure promises ease and charm. Unlike traditional pies that may require precise crimping or lattice work, a galette embraces imperfection, celebrating its rustic allure. Let’s dive into this recipe, uncover the secrets to its flavors, and discover why the summer fruit galette is a must-bake dessert for the warm months.

Ingredients for Summer Fruit Galette

For the Crust:

  • 1 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 4–5 tablespoons ice water

For the Filling:

  • 2 medium peaches, thinly sliced
  • 2 medium plums, thinly sliced
  • 2 medium apricots, thinly sliced
  • ½ cup fresh blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • Zest of 1 lemon

For the Topping:

  • 1 egg, lightly beaten (for egg wash)
  • 1 tablespoon turbinado sugar
  • 2 tablespoons sliced almonds

Step-by-Step Instructions

Preparing the Crust

  1. In a large mixing bowl, combine the flour, sugar, and salt. Mix well to distribute the dry ingredients evenly.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized pieces of butter should remain, as they create a flaky texture when baked.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Avoid overmixing; the dough should just hold together when pinched.
  4. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30–45 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender crust.

Preparing the Filling

  1. While the dough chills, prepare the fruit filling. In a large bowl, combine the sliced peaches, plums, apricots, and blueberries.
  2. Sprinkle the sugar, flour, cinnamon, and lemon zest over the fruit. Gently toss to coat the fruit evenly. The flour helps thicken the juices released during baking, while the lemon zest enhances the fruity aroma.

Assembling the Galette

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle, about ⅛ inch thick. Transfer the rolled dough onto the prepared baking sheet.
  3. Mound the fruit filling in the center of the dough, leaving a 2-inch border around the edges. Arrange the fruit slightly, if desired, for a more visually appealing presentation.
  4. Fold the edges of the dough over the fruit, pleating as you go to create a rustic look. Leave the center of the galette exposed to showcase the vibrant fruit.

Adding the Finishing Touches

  1. Brush the folded edges of the dough with the beaten egg. This egg wash gives the crust a golden, glossy finish.
  2. Sprinkle the turbinado sugar over the crust for a touch of crunch and sweetness. Scatter the sliced almonds over the exposed fruit and edges of the dough for added texture and flavor.

Baking the Galette

  1. Place the galette in the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the fruit is bubbly and fragrant. Rotate the baking sheet halfway through baking to ensure even browning.
  2. Once baked, remove the galette from the oven and allow it to cool completely on the baking sheet. This cooling time helps the juices thicken and makes slicing easier.

The Flavors, Textures, and Aromas

The first thing you’ll notice when baking this galette is the heavenly aroma wafting through your kitchen. The combination of buttery crust and caramelizing fruit creates an irresistible scent. The crust is golden and crisp, offering a delightful contrast to the soft, juicy fruit filling. Each bite is a symphony of flavors: the sweetness of peaches and blueberries, the tartness of plums, the subtle tang of apricots, and the warm hint of cinnamon. The lemon zest adds a bright, zesty note, while the almonds contribute a nutty crunch.

Visually, the galette is a work of art. Its rustic charm lies in the vibrant fruit center framed by the golden, pleated crust. The colors of the fruits—orange, yellow, deep purple, and blue—create a mosaic that’s almost too beautiful to eat.

Tips for Success

  • Choose ripe but firm fruits: Overly ripe fruits may release too much juice, making the crust soggy. If your fruit is very juicy, sprinkle an additional teaspoon of flour over the filling to absorb excess liquid.
  • Keep the dough cold: Cold butter is essential for a flaky crust. If the dough softens while rolling, place it in the refrigerator for a few minutes to firm up.
  • Adjust sweetness: Depending on the natural sweetness of your fruit, you can increase or decrease the amount of sugar in the filling.
  • Use parchment paper: Rolling and assembling the galette on parchment paper makes transferring it to the baking sheet much easier.

Ingredient Substitutions and Variations

  • Fruits: Swap out the peaches, plums, apricots, and blueberries for other seasonal fruits like nectarines, cherries, blackberries, or raspberries.
  • Spices: Replace cinnamon with nutmeg or cardamom for a different flavor profile.
  • Citrus: Use orange or lime zest instead of lemon for a unique twist.
  • Crust: For a nuttier crust, replace ¼ cup of all-purpose flour with almond or whole wheat flour.

Serving Suggestions

The summer fruit galette is best enjoyed slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert. For a lighter option, serve with a drizzle of honey or a sprinkle of powdered sugar. This galette also makes a delightful brunch treat alongside a cup of coffee or tea.

A Dessert That Celebrates Simplicity

The summer fruit galette embodies the beauty of simplicity. Its rustic charm, vibrant flavors, and ease of preparation make it a standout dessert for any occasion. Whether you’re hosting a dinner party, attending a picnic, or simply craving a taste of summer, this galette is sure to impress.

So gather your favorite fruits, roll out that buttery crust, and embrace the joy of baking. This galette isn’t just a dessert; it’s a celebration of the season’s finest offerings and a testament to the pleasure of creating something truly delicious from scratch. Let this recipe inspire your summer baking adventures and bring a slice of sunshine to your table.

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