all things food
This easy-as-pie cherry cobbler recipe is sure to become a family favorite late-summer dessert. Fresh or frozen cherries with a simple batter is baked until perfectly golden, then topped with ice cream or whipped cream!
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.
Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…
Summer Fruit Galette with Frangipane
I’ve seen so many galettes this year on social media, that it’s tempting to already call galettes The Dessert of the Year. (Okay, there were plenty of Banana Breads as well. And it’s hard to knock Banana Bread, even my low(er) fat one.) But for the bang-for-the-buck, it’s hard to beat the silly-easy galette, made with a fail-safe dough that gets rolled out, topped with fresh fruit, and baked until ripe ‘n ready. Mine has a layer of frangipane under the fruit to keep some of those juices away from the bottom crust, so it stays crisp. It also tastes good, too! Apricots work especially well in this one but you can use nectarines, plums, peaches, or…
…rhubarb and strawberries! Yes, the classic combo works well as a galette, too. But don’t let tradition stand in the way of deliciousness and you can swap out cherries, raspberries, or blackberries for the strawberries.
When I was a cook in upstate New York back in the 1980s (!) I remember someone brought us a (as in 1) basket of fresh apricots from California, which I’d never seen before. I made a simple tart with them and only eight lucky customers could get a taste of it. (Or maybe I cut it into ten?) Fast-forward to today, summer brings a cavalcade of fresh apricots to the markets and toward the end of the season, I don’t have time to shed any tears as I’m piling apricot jam into pots, to save them for the coming months. It’s Romain’s favorite jam so I make sure there’s enough to keep him happy, because I’ve learned what happens when I don’t : 0
Summer Fruit Tart (with frangipane)
Another summer fruit favorite, yes, with more almond cream than the galettes above, this is that classic French tart that you’ll find in many pastry shops all year round, using everything from pears to pineapple. Don’t love almonds, or want to take it in a different direction? Replace the almonds with hazelnuts for a special treat.
While apricots are Romain’s favorite for jam, I am 100% on team plum. The luscious tang of juicy plum, and the high natural pectin content, makes this one of the easiest jams to make. And it’s not too difficult to eat, either.
While I miss the purple Santa Rose and Elephant Heart plums we got in California, France has its own special selection of delectable plums, including Mirabelles, quetsches, and even wild plums. While the wild plum trees that we used to pick/glean from have been pruned by the absentee owners (phooey!) we found another source last summer. And the only thing better than free plums is free wild plums, which come in an array of snazzy colors and are extra tangy, perfect for those of us that like some pucker in our pastries.
The cousin of clafoutis, this flaugnarde features a jumble of plums baked in a silky custard. They’re so pretty I almost hate to bake them. But then, when I pull it out of the oven, I’m happy to have a beautiful baked gratin dish of custardy plums for dessert on a warm summer night.
Two tart fruits come together, baked under a buttery blanket of streusel. If these two bedfellows are available at the same time where you live, you’re doubly lucky!
The elusive Mirabelle plums have a cult-like following and while some mistakenly think they aren’t available in the U.S. (they were briefly banned a few years ago), if you’re lucky, you can indeed find them. They’re intensely flavored and sweeter than other plums, and make a wonderful confiture with jewel-like fruits suspended in a shimmering jelly, which are lovely heaped on toast in the morning. (If you want to get a taste of Mirabelles but can’t find them, Bonne Maman makes a golden plum Mirabelle jam that’s exported from France.)
While I wasn’t a fan of Angel Food Cake growing up, which my mother usually made to accompany strawberries, I became a convert as a grown-up. Perhaps it had to do with writing an ice cream book and having an overload of egg whites to use up. (And Angel Food Cake is an express route to doing that.) Nevertheless it’s a treat along with summer fruits and berries, either baked as a compote or fresh, tossed in a little sugar and perhaps a dash of crème de cassis. The spongy cake is an ideal way to make sure you get every drop of the fruit syrup that’s surrounding the airy slab. It’s French cousin, Gâteau de savoie, is equally enjoyable, and doesn’t require an Angel Food Cake pan.
Roasted Strawberry Miso Ice Cream
Roasting strawberries is lesser-known way of coaxing out their flavor, but works well when making ice cream as it concentrates them and reduced the water, so the ice cream stays creamier. Adding a touch of salty miso provides a curious contrast to the berries juicy sweetness, and a little umami to boot.
Once you make the (very) easy base for this Strawberry Spritz, you can use it to make Strawberry Margaritas, too. (And if you’ve got a hankering for a classic Spritz, I’ve got you covered there, too.) But this Spritz is a great, light apéritif to enjoy all season long. I was drinking lots of these a few weeks ago when strawberries were at their peak. If they available where you live, go infuse some in vermouth blanc for a great spring/summer sipper.
Spiced Plum Cake with Toffee Glaze
Toffee glaze is one of those things you could put on an old sneaker, and it would make those dilapidated Reeboks taste great. Even better (and more recommended) is this spiced plum cake, which isn’t too rich or too sweet. Crunchy toasted almonds on top are a nice contrast to the buttery glaze.
Peach Shortcakes with Butterscotch Sauce
Speaking of buttery sauces, butterscotch with peaches is a natural. Grammar-correct keeps asking me: A natural what? But I think you can figure that out. If not, give them a try together and you’ll see what I’m talking about.
If you’re fortunate enough to have a peach tree or can get some of the leaves, they lend a delicate almond-like flavor to this intriguing apéritif wine. I try to make a few bottles every year and serve chilled glasses as the season’s change, reminding me of summer, and reminding me that the light almond flavor of peach leaves in wine is something to put on my calendar for the following year.
Peaches and bourbon are natural partners, and they don’t mind sharing space in a tumbler with the classic French apéritif, Bonal. But not to worry if you don’t have it; I offer some substitutes that you might already have on your liquor shelf. This cocktail isn’t just pretty, it’s also a pretty effective way to beat the heat. (Yup, nectarines or plums could replace the peaches, if you’re so inclined.)
A vintage metal popsicle mold that was a find at a flea market prompted these summer ‘sicles. You can load ’em up with berries and since I used white nectarines, the popsicles were extra-pretty in pink. But anyone would say “yes” to them in yellow, if you go with standard nectarines.
Mixed berry anything automatically makes something my favorite dessert. I love, love, love the juicy tumble of strawberries, blueberries, blackberries, red currants, or whatever else you’ve got. Bring the berries on!
While I am nostalgic for the overload of blueberries that I grew up with New England, when I do find myrtilles, I try to keep them as close to their pure state as possible. Topped with crumbly drop biscuits, all that’s needed is a scoop of vanilla ice cream to complete the picture, but white chocolate-fresh ginger ice cream would also be welcome…and appreciated, on this cobbler.
Mango Frozen Yogurt with Blueberry Compote
While everyone’s mind is on peaches and nectarines, don’t forget mangoes, their tropical counterpart, which go just as well with summer berries. Blueberries particularly come to mind but raspberries and strawberries could fill in for them.
With pretty swirls of crispy meringue, this tangy frozen yogurt can be part of a composed dessert, which I like to serve in the summer, being generous with the fresh fruit…and filling in the blanks with frozen yogurt and meringues.
Blueberry Buckle with Lemon Syrup
I don’t know if blueberries get any better than in this buckle, which do indeed “buckle” under the weight of almost too many blueberries…if that’s even possible. A dousing with tart lemon syrup keeps things moist and tangy. You can skip the cream with this one. It’s great on its own.
I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the…
I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the 1980s, and I’d never seen them before. Someone brought us a basket of the tender, squishy little orange fruits to the restaurant that I worked at, and I remember being completely taken off guard, as the only apricots I’d ever seen were the dried ones. And while I loved the crinkly dried specimens, those fresh beauties with a red blush were a whole other taste entirely.
Then, when I moved to California, I discovered how abundant fresh apricots are (or can be), as they are in France. But no matter how abundant – or not – cherries are when the season is in full swing, I always consider them extra-special fruits and give a prominent place in my kitchen. At the beginning of the season, they’re incredibly expensive and rarely good. Then, as the season moves along, they start showing up in larger mounds at the market, and the prices get gentler, coaxing me to buy as many as I can heft.
This week, I was helpless when faced with an overload of summer fruits at the market. And in addition to a giant bag of apricots, two bulging sacks of tomatoes, and eight white nectarines, I bought 2 kilos (about 4 1/2 pounds, give or take a few cherries) of fresh cherries — and from the looks of the other shoppers, it was more than any normal person would buy. (Although I think I made the vendor’s day.) But I couldn’t help it. They were Burlat cherries and I’d bought a small bag from the same vendor last week at the market, and there he was again, tempting me with more. Once I got home, I got my cherry pitter out, and pitted half of them, saving the others to eat fresh. (Except I almost polished off the fresh ones I was reserving as I was pitting these!)
Fresh cherries are, of course, great fresh. But cooking them can deepen, and even improve their flavor, especially nice if you get home and find yourself with a bag of rather wan ones. Or ones that you might snag at the end of the market, when the vendors are trying to get rid of any extras that might not keep until the next market day.
In addition to being the answer to what the heck you (or I) are going to do with all those cherries, this recipe also deftly answers that age-old question: Can I freeze that? And the answer is a big, resounding, “Heck, yeah!” Once the compote has cooled, it freezes perfectly in zip-top freezer bags or other containers that you prefer to use, and will last up to a year. (You can also freeze pitted fresh cherries on their own as well.)
And let me tell you, it’s great to stumble upon a bag of cherry compote that may have moved to an unfavorable position in your freezer as summer shifted into fall – or winter, when they can become quickly forgotten. Once defrosted, and perhaps rewarmed, they’re terrific served with vanilla ice cream, plain yogurt, or alongside a cake, such as almond cake, gâteau de savoie, or angel food cake.
I like to boost their flavor with a handful of dried sour cherries, added midway during cooking, so they plump up and absorb the cherry juices, which add another dimension of cherry flavor. A shot of kirsch also dials up the flavor nicely.
Related Recipes
If you’re looking for a refreshing and fun adult appetizer perfect for a beach or poolside gathering, look no further than my Watermelon Mojito Skewers. This treat combines the sweet juiciness of watermelon, the tartness of cherries, and the cool…
If you’re looking for a refreshing and fun adult appetizer perfect for a beach or poolside gathering, look no further than my Watermelon Mojito Skewers. This treat combines the sweet juiciness of watermelon, the tartness of cherries, and the coolness of honeydew melon balls, all soaked in white rum. It’s the ideal alcoholic appetizer to...
The post Watermelon Mojito Skewers appeared first on Salty Side Dish.
Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winterR…
Rhubarb is an important plant to all Minnesotans. Not only can it be found in nearly every neighbor’s garden and growing alongside walking paths and trails in local parks, but for those of us living in the North, it is also a symbol of winter’s end. As its green leaves and pink stalks start to peek out of the ground, there is a collective sign of relief among us all. Winter has come and gone. Spring is here at last. I grew up in a neighborhood where neighbors and friends often sent over a rhubarb crisp, and wanted to recreate the nostalgia while also giving this dessert a little update. Sweet cherries were a delicious addition and also added beautiful color (some rhubarb is green and bakes up a disappointing brown), and sweet white wine added flavor while also helping me use up the end of that box of wine. About this recipe Using Wine in a Fruit Crisp I often bake with alcohol; I find the addition of wine or liqueurs adds good flavor and moisture to what I am making. I added sweet white wine here on a whim and loved how the cherries, rhubarb, and wine all […]
The post Cherry Rhubarb Crisp with White Wine appeared first on The Vanilla Bean Blog.
These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!
Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.
While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:
If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.
Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming.
See how we calculate recipe costs here.
In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt.
Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork.
Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.
Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.
The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.
…
I had the good fortune of a day off right at the beginning of sour cherry season last week (What, you don’t mark the weeks of summer using hyper-seasonal fruit as a guide? Just me?) so I put on some sunscreen and a hat, hopped in the car, and went in search of a u-pick farm. I was not disappointed to find a row of trees, heavy with fruit and not a soul in site at a farm a few hours from Brooklyn. It was a hot, hot day and the scent of the last strawberries in the field nearby filled the air as I filled up my bucket with precious sour cherries.
When I got home with my bounty, pie was the only choice. Instead of a traditional round, I went slab style and baked it in a quarter sheet pan. If you don’t have a quarter sheet pan or two, I highly recommend picking one up. At roughly 9x13x1, they are the perfect size to bake focaccia, a few cookies, toast nuts, or roast just about anything…but back to the sour cherries.
Pitting cherries can be kind of a pain, but since sour cherries are so soft, I usually skip the pitter and just use my thumb to ease out the pits. It’s a bit of a sticky, drippy process so you can move your operation to the sink to make clean up super easy.
I like my fruit pie fillings pretty simple, especially when the fruit is so special (and hard earned). This one is just sweet enough to highlight the cherries without totally overtaking their tart bite. I also added a bit of vanilla bean paste to round out the flavor, but a little bit of extract will do the trick too.
The all butter pie crust has a bit of rye flour and brown sugar for toasty depth that is delicious with just about any fruit if sour cherries aren’t available where you live. It might be a little intimidating to roll out such a big piece of dough, but don’t you worry. To add both flakiness and structure to the dough, this recipe calls for a series of folds. The folds will make the dough both exceptionally delicious and easier to roll out and move around. Win-win. Check out the gif above to see how it’s done.
Don’t worry if your dough rips a bit when you roll it out though, you can always pinch it back together. If you have time, make your dough the say before you plan to use it. A long rest will hydrate the dough and make it easier to roll out.
I realize, it is a little unfair to share this recipe because sour cherries can be hard to get your hands on, but you still have a few more weeks to seek them out. Frozen will work in a pinch too, or substitute an equal amount of your favorite summer fruit - you will need a little less sugar for sweeter fruit.
Makes one 1/4 sheet slab pie
This pie makes the best of one of summer’s most fleeting pleasures, sour cherries. They are only available for a few weeks in late June/early July, but they are worth the wait, and the trouble of pitting them. The crust uses a bit of rye flour which adds some nutty and creamy flavor to the crust, and pairs beautifully with fruit desserts. Use an equal amount of all purpose flour if you have rye flour on hand. This filling recipe was lightly adapted from Deb at Smitten Kitchen, who adapted from Martha Stewart, and loves sour cherries as much as I do.
Rye Crust
340g/2 2/3 cups all purpose flour
170g/1 1/3 cups rye flour (I used Abruzzi Heirloom Rye from Anson Mills)
1 tablespoon brown sugar
1 teaspoon kosher salt
10-12 tablespoons ice water
1 tablespoon apple cider vinegar
340g/1 1/4 cups unsalted butter, cut into tablespoon sized pieces
Filling
900g/about 6 cups pitted sour cherries
3/4 cup + 1 tablespoon (165g) sugar (I used a natural cane sugar here, but granulated works too)
30g/1/4 cup cornstarch
Juice of 1/2 lemon
1 tablespoon vanilla bean paste
Pinch salt
To finish
1 egg, for egg wash
Turbinado sugar to finish
To make the crust: Add the flours, brown sugar, and salt to a large bowl. Stir them together until combined. Add the apple cider vinegar to the ice water. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and use your hands to mix gently, making sure to get all of the way down to the bottom of the bowl. Continue to add more water a couple of teaspoons at a time.
You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart.
Press the dough together, then pat it into a rectangle. Fold the dough into thirds like a letter, then split it in to two pieces one slightly larger than the other, form each piece into a rectangle and wrap each piece in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible.
When you are ready to bake the pie, heat your oven to 400ºF.
Add the pitted cherries, sugar, cornstarch, lemon juice, vanilla bean paste, and salt to a large bowl and stir gently to combine.
Roll the larger piece of the dough on a lightly floured surface into a rectangle about 11x15. Gently tuck it into a metal quarter sheet pan, letting the excess hang over the sides. Roll the other piece of dough into a rectangle about 10x14.
Pour the cherries into the dough lined pan and top with other piece of dough. Gently fold the bottom dough up and over the top and press gently. Refrigerate the pie until the crust is firm, about 15 minutes.
While the pie chills, beat the egg with a few drops of water to make the egg wash. When the pie is nice and chilled gently brush the surface with egg wash and sprinkle with turbinado sugar. Cut a few vents in the top then bake until the crust is deep golden brown and the juices are bubbling, 45-60 minutes.
Let the pie cool on a rack before serving warm or at room temperature. Ice cream is optional, but highly suggested.
…
Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!
If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!
All Butter Pie Crust
All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.
Ingredients
2 2⁄3 cups (340g) all purpose flour
1 teaspoon kosher salt
1 cup plus 2 tablespoons (255g) very cold unsalted butter
1 tablespoon apple cider vinegar
8-10 tablespoons (120ml) ice water
Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.
Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.
Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.
VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.
Any Fruit Galette
Yield: One 8-inch galette
You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.
1 disc pie crust
3/4 pound (340g) fresh fruit
1/4 cup apricot jam
1/4 cup (50g) granulated sugar, to taste
2 tablespoons flour
1/2 teaspoon lemon zest
seeds of one vanilla bean (optional)
pinch salt
1 egg, for egg wash
turbinado sugar and flaky salt for sprinkling
Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.
Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.
On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.
Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.
Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.
