Stone Fruit Galette

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Stone Fruit Galette

Yield: 8

Author: Sarah Truesdell

Ingredients:

For the Pastry

• 2 cups (280 g) all-purpose flour (plus more for rolling)
• 1 tbsp (13 g) sugar
• 1 tsp fine salt
• 1/2 cup plus 2 tbsp (5 oz) unsalted butter, very cold
• 1/2 - 3/4 cup cold water
• 1 tsp cider vinegar (optional)

For the Frangipane

• 3/4 cup (95g) almond flour
• 1/4 cup (50g) sugar
• 2 tablespoons (20g) all-purpose flour
• 2 tablespoons (30g, 1 ounce) unsalted butter, at room temperature
• 1/4 to 1/2 teaspoon pure almond extract
• 1 large egg, at room temperature

For the fruit filling

• 1 1/2 - 2 pounds, firm but ripe stone fruit, cleaned and pitted, sliced in 1/4 inch thick slices.

Instructions:

Make the Pastry

1. Small dice butter and hold in the freezer.
2. In a large bowl, whisk together flour, sugar, and salt until well-mixed.
3. Add cold butter and toss with flour. Using your hands, break down pieces of butter by rubbing them into the flour until your mixture resembles coarse cornmeal and butter pieces are no bigger than the size of a smashed pea.
4. Add 1⁄4 cup cold water and 1 tsp apple cider vinegar. Mix with a wooden spoon or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few to no dry bits of dough. Dough will look rough and will not be sticky.
5. Turn out onto a lightly floured counter and knead briefly just until a cohesive dough is formed. 
6. Flatten to a disk about 1 1⁄2 inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.
7. Preheat oven to 375F. Rack set in middle position.

Make the frangipane

1. In a small bowl, mix together the almond flour, sugar, and all-purpose flour. Add the butter and almond extract, and mix in with a spatula until smooth. Mix in the egg and beat until smooth. 

Assemble the galette

1. Roll out disk of dough to 1/8 thickness on a large piece of parchment paper dusted with flour. Roll from center to edges, making sure pastry is an even thickness through out. Trim edges to form a relatively even circle about 15 inches in diameter.
2. If dough seems like it has warmed up, chill in fridge.
3. Smear the frangipane on the pastry, leaving a 2-inch rim around the edges. 
4. Arrange fruit over the frangipane, covering the cream completely.
5. Fold the edges of the dough over the fruit to make a crust. After pleating and folding the rim, make sure there are no "gullies" in the pleats, for fruit juices to run out of.
6. Whisk together 1 whole egg with 1 egg yolk and 1 tablespoon of water or milk and brush the rim of the crust egg wash. Sprinkle the rim with about 1 tablespoons of sugar (coarse sugar if you have it. Then sprinkle another 1 tablespoon over the fruit. 
7. Transfer galette and parchment to baking sheet. Bake the galette until the crust is well-browned and the fruit is cooked through, about 50 minutes. Remove from the oven and let the tart cool for 5 to 10 minutes.

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