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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a quick but impressive dessert. It was a huge hit for Father's Day. I didn't alter the recipe at all - I've made it three times and it has turned out beautiful every time. Easier and tastier than pie!
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.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?