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.
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.
Made this last night for a get together and am making again tonight for another - it was that good! I admit, I used a store bought crust, but the filling is the perfect ratio of all ingredients. Served it with freshly whipped cream. Thinking this will become a staple in my recipe collection.
We've made this at least a dozen times, and it never fails. I use 7oz of flour, but other than that leave the recipe unchanged. It's excellent with fresh-picked blueberries in the summer. Our friends have started requesting we bring the galette to dinner parties!
Great recipe and great result! Crust is very forgiving. My blueberries were in season so I only needed half the sugar and also just used 1tsp of sugar to sprinkle on the egg wash at the end. I would make this again and again with whatever fruit is in season.
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.