Summer Fruit Galettes Recipe - Allrecipes.com
Summer Fruit Galettes Recipe
  • READY IN 29 mins

Summer Fruit Galettes

Recipe by  

"Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 2 galettes Change Servings
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  • PREP

    15 mins
  • COOK

    14 mins
  • READY IN

    29 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
  3. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
  4. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
  5. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.
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Reviews More Reviews

Oct 29, 2009

I accidently bought frozen Pillsbury Pastry dough and oh my what a good mistake! It was like a fluffy fruit paradise! I tossed my fruit in 1 tsp cinnamon along with the sugar. To.Die.For.

 
May 27, 2010

I was so impressed by how easy, beauitful, yet sophisticated this dessert was. I made it for my mom's birthday & we all loved it. However, this recipe should have been a bit more precise on its ingredients & how much you should really put in. I probably put in too many strawberries, because the juice from the strawberries actually LEAKED through my galette & punched out too holes. I'm sure the flour would have done the trick to soak up some juice, so make sure you have a good ratio of fruits & flour/sugar. Also, I added a little touch to the galette ends after looking at some other galette recipes. After folding the ends over, I brushed some egg all around the ends so that it could give that it could catch the sugar nicely & have that nice, golden brown, crunchy crust. I suggest others to try out different things as well. This recipe is so versatile! Before adding the fruit toppings, I spread a thin coat of nutella (for a little surprise!) & on the other galette, some blackberry preserves (i wish i had orange marmalade...) Many original galette recipes call for this almond pastry called, frangipane of which you blend a mixture of almonds, sugar, & butter to create an almond paste. This almond paste makes a VERY scrumptious spread underneath the fruit filling. I'm definitely going to try that next time :)

 
Jul 14, 2009

Love this... so delish. And it's not too bad for you, especially if you cut back a touch on the sugar. I brush melted peach marmalade (mixed with a bit of water) over it to "gloss" it up and enhance the presentation. Yummy!

 
Jul 04, 2011

I only made one of these, and I used mostly peaches, with a few blueberries in the center. Since my peaches were very ripe and juicy, I added a little extra flour for more thickening power. I took another reviewer's advice and brushed the crust with egg yolk before sprinkling on the turbinado sugar. Not only did this help the sugar stick, it made a nice golden crust. This was a wonderful dessert with a real "Wow" factor, and our guest said it looked like something that would be served in a restaurant. I'm happy to have discovered a recipe for something that's so easy to make but impressive at the same time.

 
May 06, 2012

Excellent and well received but needs 3T flour per tart, sprinkle of flour on parchment paper, and bake 20+ min til well browned so crust is browned on bottom. Also, egg white wash b/f filling and egg wash b/f t sugar

 
Jun 06, 2008

This is the first rating and review for this recipe. This was very good and very easy!This recipe makes 2 Galettes,one is strawberry/blueberry and one is peach/blueberry.I don't suggest making the peach unless you can find really soft peaches.Next time I'll just make 2 strawberry/blueberry ones.I didn't have ice cream to serve with it,but as stated in the recipe, it would of gone perfectly with this dessert.I will definitely make this again!Thank you Shannonlolly for this tasty dessert!

 
Sep 10, 2011

Any type of seasonal fruit can be used to fill this rustic tart, but I've always used fresh as opposed to frozen fruit (usually skip the flour as well). Brushing the folded edges with milk or cream prior to sprinkling the turbinado sugar allows for better sticking and gives the baked crust a nice gloss as well. I love ideas such as this - fantastic results with minimal fuss.

 
Aug 14, 2008

This is so easy, and tastes good, too! I made just the peach and blueberry galette, and baked it on a baking stone for 15 mins. This is a quick and impressive dessert that I will make again!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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