Once summer rolls around, I make and freeze a few batches of this galette dough, so I can easily make a rustic tart with whatever in-season fruit I find at the farmers market. Want to improvise your own fruit tarts? Go to Create Your Own Recipe to start building your own recipe now.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Put the blueberries in a large bowl. Toss the fruit with the 1/4 cup granulated sugar. Taste the fruit; if it’s more tart than you like, add up to 2 Tbs. more sugar. Add the lemon zest, honey, flour and salt, and toss until everything is evenly mixed.
Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart. Heap the fruit in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar directly on the dough and fruit.
Bake the tart until the pleats of dough are completely golden brown without a trace of pale, unbaked dough, about 55 minutes. (It’s all right if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool. The tart may be baked up to six hours ahead of serving. When cool enough to handle, use a spatula to transfer the tart to a serving plate or cutting board. Slice it and serve it warm or at room temperature.
Five stars. My husband is a great cook by his own right and made dinner for his poker buddies - jambalaya, I think. I made dessert - this lovely, easy Blueberry-Lemon Galette. When the men were leaving, they were all raving about the galette and asking for the recipe. (I think my husband got his feelings hurt just a little as he worked very hard on his jambalaya!) Followed the recipe down to the last detail and it was a big hit.
Can't beat a quick, easy recipe! The crust comes together in minutes and tastes SO good!! I made the crust, tossed it in the fridge, and continued with dinner prep. I threw in some blackberries but had to sub lime zest since I didn't have any lemons. It was a great sub! Once dinner came out of the oven, I filled the pastry, put it in the oven and it was finished by the time we wanted dessert.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?