Here a tender but sturdy crust beautifully marries with ripe, succulent fruit.
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Make Ahead Tips
The dough can be made (but not rolled out) up to four days before baking. Keep the disk of dough refrigerated, tightly wrapped in plastic.
The tart may be baked up to six hours ahead of serving.
Delicious! Crust was lovely, flakey, yummy. I increased the berries from 4 cups to about 5 cups or so...I think it could've handled a bit more.
I love this recipe! The crust is so easy to make and it tastes wonderful, so flaky and buttery! I have made this tart with so many different fruit combinations and it always comes out perfect. Everyone is always asking for seconds! My only adjustment is that I use the leftover egg white mixed with a splash of milk to brush on the crust (no need to use a new egg).
This is amazing. You can vary the sugar so that the berries aren't so sweet, and then serve with vanilla ice cream and/or creme fraiche. The crust is the best free-form crust recipe I've ever had, and super easy.
fresh fruit galette. delicious
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