Ingredientes para Rustic Fruit Tart Free Form Galette
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Como fazer Rustic Fruit Tart Free Form Galette
- Whisk together 2 ½ cups all-purpose flour and ½ teaspoon salt in a large bowl.
- Cut 1 cup (2 sticks) cold unsalted butter, into ½-inch cubes, into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg yolk and 2 tablespoons ice water. Gradually add to the flour mixture, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead just until it comes together. Do not overwork the dough.
- Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- While the dough chills, prepare your fruit filling: In a large bowl, gently toss together 4 cups of your favorite fruits (berries, sliced peaches, apples, etc.), ¼ cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle (approximately ⅛ inch thick).
- Carefully transfer the dough to a baking sheet lined with parchment paper.
- Spoon the fruit filling onto the center of the dough, leaving a 2-3 inch border.
- Fold the edges of the dough over the filling, pleating as you go. Leave the center of the filling exposed.
- Whisk together 1 egg yolk and 1 tablespoon of water for the egg wash. Brush the edges of the crust with the egg wash.
- Sprinkle the crust with 1 tablespoon of coarse sugar (turbinado or demerara).
- Bake for 50-60 minutes, or until the crust is golden brown and the fruit is bubbly and slightly softened.
- Let cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
30g
Fat
52g
Carbs
9g
