Equipment
* optional
Ingredients
Crust
- 360 g all-purpose flour
- 1 g salt
- 60 g granulated sugar
- 113 g unsalted butter, cold, cubed
- 1 egg yolk
- 45 ml water, ice cold
Filling
- 3½ apples or pears, peeled, cored, and thinly sliced
- 44 g brown sugar
- 17 g unsalted butter, cut into small bits
Serving
- 15 ml crème fraîche
- 30 ml heavy cream, whipped
- 50 g vanilla ice cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 400 kcal
- Protein
- 6 g
- Carbohydrates
- 59 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 21 g
- Sodium
- 65 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 65 mg
- Potassium
- 141 mg
- Calcium
- 29 mg
- Iron
- 2.3 mg
- Magnesium
- 15 mg
- Phosphorus
- 74 mg
- Zinc
- 0.4 mg
- Vitamin A
- 145 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.27 mg
- Niacin
- 2.8 mg
- Folate
- 89 mcg
- Water
- 78 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Combine the flour, salt, and granulated sugar in the food processor and pulse briefly to mix.
Add 113g of cold butter chunks and the egg yolk to the flour mixture. Process until the texture resembles coarse crumbs.
Gradually add cold water, 15ml (1 tablespoon) at a time, and process until the dough just begins to form a ball.
Wrap the dough in plastic wrap and refrigerate for 1 hour, or freeze for 15 minutes if time is limited.
Preheat the oven to 200°C (400°F).
On a lightly floured surface, roll the dough into a circle approximately 25cm in diameter and transfer it to a baking sheet.
Arrange the sliced fruit over the dough in a pattern, leaving a small border around the edges.
Sprinkle the brown sugar evenly over the fruit and dot the surface with the remaining 17g of butter bits.
Bake the tart at 200°C (400°F) for 20 to 30 minutes until the crust is golden brown and the fruit is soft.
Remove from the oven and allow to cool slightly before serving warm or at room temperature.
Chef's Notes
- For the flakiest crust, ensure your butter and water are ice cold. This creates steam pockets during baking, resulting in layers of pastry.
- Don't overwork the dough. Over-processing develops gluten, leading to a tough crust. Stop mixing as soon as the dough just comes together.
- When slicing the fruit, aim for uniform thickness. This ensures even cooking and a more aesthetically pleasing presentation.
- For an extra touch of flavor and shine, brush the fruit with a little melted butter or apricot glaze after baking.
- Allowing the tart to cool slightly before slicing helps the juices set, preventing a runny mess.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic.
Reheating: Reheat in a 150°C (300°F) oven for 10 minutes to restore crispness.
Troubleshooting
Pastry is tough rather than flaky
Cause: The dough was overmixed or handled too much, developing too much gluten.
Fix: Cannot be fixed once baked.
Prevention: Pulse the food processor only until the dough barely comes together.
Bottom of the tart is soggy
Cause: The fruit released too much moisture into the crust.
Fix: Place the tart on a lower oven rack for the last 5 minutes of baking.
Prevention: Ensure the oven is fully preheated and use fruit that is ripe but firm.
Cultural Context
This free-form tart, known as a 'galette' in French, is a rustic and approachable dessert that showcases seasonal fruits. Its simple presentation allows the quality of the ingredients, particularly the fruit and buttery pastry, to shine. It's a beloved classic in French home baking, often enjoyed as a casual dessert or with afternoon coffee.
