I feel like during the summer, there are berry people and stone fruit people. Don’t get me wrong, berries are good, but they have nothing on a perfectly ripe peach.
During high school and into university, I spent my summers working at a corn stand. We always called it the corn stand, but, in reality, it was a little farmers market that sold lots of produce. My favorite time was never when the berries would come out, but it was when we would start getting the peaches and the cherries. I would collect all the peaches that were too bruised to sell and bring full flats of them home because they were too good to go to waste. My first time baking with them was a peach and cherry crumble that I brought to my friend’s cottage, and I was immediately hooked.
This galette is basically my slightly grown-up version of that first dessert and my ode to stone fruits. Galettes are less fussy than a pie, and I love their rustic look. The almond not only gives a nice flavor but also an extra crunch, which I love! This galette can be made with any combination of stone fruits, but I usually always go with cherries and then a combination of peaches, apricots, or nectarines.
Happy baking!
Xx Isabelle
Stone Fruit and Almond Galette
Course: Dessert4
servingsKeep the screen of your device on
Ingredients
1 batch 1 Pie dough
5 cups 5 Fresh stone fruit (cherries, peaches, nectarines, apricots)
1/2 tsp 1/2 Almond extract
1/3 cup 1/3 Granulated sugar
2 tbsp 2 Flour or corn starch
Zest from 1/2 a lemon
1 tbsp 1 Bourbon (optional small splash)
1/3 cup 1/3 Slivered almonds
1 tbsp 1 Turbinado sugar (or brown, or granulated)
1 1 Egg yolk
Directions
- Roll out your pastry dough, either roughly round or roughly rectangular. I have never paid much attention to how thick it should be, but other galette recipes typically say 1/4 inch! Transfer it to a parchment-lined baking sheet and put it in the fridge while you make the filling.
- Cut your fruits! This is the fun part. Use whatever combination of stone fruit you like (or, how I do it, whatever was on sale at the grocery store).
- Make the filling. Add the sugar, flour/cornstarch, almond extract, lemon zest, and bourbon (if using) to the fruits, and toss to coat. You can make this in one bowl, but I like to separate them so the cherry juices don’t stain the other fruits. If you separate them, then just add roughly half of each ingredient to each bowl.
Note: If your fruits are very juicy and there is a lot of liquid pooling at the bottom, you may want to add another tablespoon of flour/cornstarch. - Assemble the galette. Remove the pastry from the fridge and arrange your fruits on top, leaving a 1-2 inch border of pastry. Fold the edges over the fruit, then press the sliced almonds into the pastry.
- In a small bowl, add 1 tbsp of water to 1 egg yolk and beat them together. Brush this mixture over the pastry, then sprinkle it with turbinado sugar.
- Let the galette chill in the fridge for 15-20 minutes. While it is chilling, preheat your oven to 400°F.
- Bake for 35-45 minutes until the filling is bubbling and the crust is golden. If it is getting too dark too quickly, you can cover it with a sheet of aluminum foil.
- Let it cool for at least 15 minutes before serving (or else the filling will all leak out!). Serve it as is or with a scoop of vanilla ice cream and some extra almonds!
Recipe Video
@isabelleheikens Stone fruit season is my favourite season 🍑🍒
♬ original sound – Isabelle Heikens
Notes
Did you make this recipe?
Tag @isabelleheikens on Instagram and hashtag it with #isabelleheikens
