Reviewed: Jun. 16, 2013

This was really good and pretty easy. The only thing I'd say is that 15 min. is a little optimistic for prep time. It took that long to peel, core and slice the apples. Then another 10 to prep the strawberries. I also used an egg wash before sprinkling the sugar on so it would come out with a golden, crispy crust. Enjoy!

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Reviewer:

DEBBMALL

Cooking Level: Intermediate

Reviewed: Jun. 15, 2013

A feast for the eye and the taste buds! After making my first galette with fresh mixed berries, I got creative as this is such a flexible recipe. Some delicious combinations that had my guests raving included: Nutella and pears, vanilla custard and peaches with peach jam glaze, and mixed berries with lemon marmalade glaze. Be creative, but keep in mind what other reviewers have noted, too much fruit and it will leak. I also used the egg wash to make the pastry brown up nicely. Definitely a new favorite easy-peasy recipe that makes it look like I slaved for hours.

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Reviewer:

Marzipan613

Reviewed: Jun. 13, 2013

super easy, super delicious! I made my own pastry instead of the store bought, think it made it even better! Served this to our potluck group and it was a hit! I added some blackberries to the strawberry mix and I used cocoanut sugar instead of turbinado sugar and cut it back to 1 1/2 tablespoons per pie.

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Reviewer:

tswb

Reviewed: Mar. 11, 2013

This was easy to make - impressed my friends and can be varied with different fruits. I'll make this often.

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Reviewer:

sarahsmom89

Reviewed: Aug. 14, 2012

This recipe is the perfect platform for fresh summer fruit. We loved it. I used the “Flaky Food Processor Pie Crust” on this site, making this effortless and quick. It makes a beautiful rustic dessert that is delicious.

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3 users found this review helpful

Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Aug. 11, 2012

I made this to take to a gourmet dinner potluck. While I usually don't bring recipes that I haven't tried out in advance, I decided to take a chance with this one . Score!! Everyone loved it!

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Reviewer:

susanjdoerr@comcast.net

Reviewed: May 6, 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

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Reviewer:

JEM

Cooking Level: Expert

Reviewed: 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.

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9 users found this review helpful

Reviewer:

Nicolette

Reviewed: Aug. 23, 2011

I made just one, as didn't have enough fruit for 2. My 3 peaches came to about 3 cups. I didn't have blueberries, so substituted 1/2 cup of frozen berry mix of raspberries, blueberries, and blackberries. I added 1/2 tsp of cinnamon and used Wondra instead of all purpose flour. Tasted great with store bought roll out pie crust.

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Reviewer:

greenthumb

Reviewed: Jul. 4, 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.

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20 users found this review helpful