Fruit Galette Recipe - NYT Cooking

This basic galette recipe can be tailored to fit whatever fruit you have on hand The key is to scale the amount of sugar and cornstarch Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less
This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you’re unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don’t want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Fruit Galette Recipe - NYT Cooking

🔝☑️Fresh Fig Galette Recipe Everyone Must Know #025

3 sweet and savory summer galette recipes from Melissa Clark

Strawberry and Pistachio Galette Recipe, Recipe

Fruit Galette - The New York Times

Fruit Galette Recipe - NYT Cooking

Fruit Galette Recipe - NYT Cooking

Peach and Chile Galette With Pistachio Frangipane Recipe - NYT Cooking

Strawberry Galette Recipe - NYT Cooking

This? Oh Just Threw It Together

Cape Gooseberry Mini Galettes — Life of Simple Things (LOST

Fruit Galette Recipe - NYT Cooking

Summery Apricot Galette with Ricotta Frangipane