Rebecca Courchesne, Frog Hollow Farm.
This is a very versatile tart that can be made with whatever combination of fruits that are available at any given time during the fall. The important thing is to use the best tasting and ripest fruit you can find. Adjust your sugar according to the fruit you are using; i.e. cranberries require more sugar.
2 cups all purpose flour
6 ounces unsalted butter
¼ teaspoon salt
1 teaspoon sugar
½ cup ice water, or more as needed
Fruit Filling (makes approximately 3 cups of filling)
3 pears, peeled and sliced
2 apples, peeled and sliced
½ cup cranberries or huckleberries
½ cup sugar (¾ c if using cranberries)
3 tablespoons flour
1 teaspoon vanilla extract
For the dough
- Pre-heat oven to 375° if convection, or 400° if conventional. Combine flour, salt, and sugar in a bowl. Cut the butter into ½-inch cubes. Freeze the butter and dry ingredients separately for ½ hour.
- In a stand mixer or food processor, briefly mix the dry ingredients together, then add the butter. Mix or pulse until the butter is incorporated but some chunks still remain. While mixing on low, add the water. (If you are using a food processor, add water while pulsing.) You should barely be able to hold the dough together in your hand. You may need to add one more tablespoon of water.
- Form the dough into 2 discs, wrap in plastic and let one rest in the refrigerator for 45 minutes; freeze the other for use later on.
For the filling
- Combine fruits.
- Stir flour and sugar together and gently toss with fruit.
To make the galette
- Roll dough into an 11-inch disc. Spoon fruit filling onto tart disc (don’t overfill your pastry, or your crust will become soggy). Fold edges of the tart over onto the fruit. Brush the edges with melted butter or water and sprinkle with 2 tablespoons of sugar.
- Bake for 35-40 minutes until edges are light brown and fruit juices are bubbling. Serve this tart warm out of the oven with vanilla ice cream.
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