To keep me motivated to bake & blog, I joined the baking group Tuesdays with Dorie, where each week someone chooses a recipe from Dorie Greenspan's book Baking: From My Home to Yours. Then, every Tuesday, bakers post about the chosen recipe. Since my book has yet to arrive and I wanted to get a jump start on my baking, I decided to make a past recipe. Michelle in Colorado Springs picked Summer Fruit Galette back in July. Also, I figured since I haven't "officially" started yet, I could make some tweaks to the recipe. So, I did the pie crust Sandra Lee style -- I bought one. If you want the version of this recipe with a homemade crust, buy the book.
Dorie Greenspan's Summer Fruit Galette
Baking: From My Home to Yours
Good For Almost Everything Pie Dough for a single crust, chilled or premade crust
2-3 tablespoons jam or marmalade
2 tablespoons graham cracker crumbs
Fresh summer fruit: about 10 apricots, 8-10 nectarines, 8 ripe but firm peaches, 8-10 firm plums or 2 stalks rhubarb
Decorating (coarse) or granulated sugar, for dusting
For the Custard
3 tablespoons unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
¼ teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
I chose fresh blueberries and blackberries from the Farmer's Market and raspberry jelly.
Also, instead of graham crackers, I used Teddy Grahams. Here they are goofing around in the blackberries before they were crushed into crumbs. They did not know their fate.
Preheat to oven to 425 degrees F. Roll out one premade pie crust. With the back of a spoon or a small offset spatula, spread some of the jam in the center- how much will depend of the jam flavor you want. Sprinkle over the crumbs, adding a little more than 2 tablespoons if you think you’ve got particularly juicy fruit.
Arrange the fruit on the dough, cut side down if using stone fruits, then gently lift the unfilled border of dough up and onto the filling.
As you lift the dough and place it on the filling, it will pleat.
Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of sugar. Bake galette for 25 minutes, or until the crust is brown and the fruit is soft. Meanwhile, make the custard. Whisk together the melted butter, sugar, egg and vanilla in a bowl; set aside until needed. Remove the baking sheet from the oven (leave the oven on), and carefully pour the custard around the fruit. Depending one how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the galette, but even 2 tablespoons can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.Bake for another 12 to 15 minutes, or until the custard is set- it shouldn’t jiggle when you gently shake the pan.
Cool the galette on the baking sheet on a rack for 10 minutes.Very carefully slide a small baking sheet or cake lifter under the galette and slip the galette onto a rack to cool. The galette can be served when it is just warm or when it has reached room temperature. Dust with confectioners; sugar just before serving. I topped mine with vanilla ice cream.