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Any Fruit Galette


  • 1 disc of pie crust
  • ¾ pound fresh fruit
  • ¼ cup jam (apricot)
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon lemon zest (optional)
  • 1/2 teaspoon vanilla
  • Pinch of salt
  • 1 egg, for egg wash
  • Turbinado sugar and flaky salt, for sprinkling


Preheat oven 425º

1 – Arrange a rack in the oven in the lower third. Line a baking sheet with parchment paper.

2 – Combine the sugar, vanilla, lemon zest (if using), flour, and salt in a large bowl. Add the fruit to the bowl.

3 – On a lightly floured surface, roll out the dough and transfer it to a parchment-lined baking sheet. Gently stir the fruit mixture until well combined.

4 – Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. 

5 – Brush the galette with the egg wash, sprinkle with turbinado sugar and flaky salt if desired, and bake until deep golden brown and bubbling, 45 to 55 minutes.


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