Stone Fruit Galette

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The recipe was simple and easy to follow. It turned out fine. I believe it needed a little more sugar.

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I tried this recipe last night and it was ahhh-mazing: quick, simple, easy, and delicious! The sliced almonds gave the pastry a nice, rustic look. I'll definitely use this again for Thanksgiving.

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I really enjoyed this dish. It was very easy to make. I usually read reviews but this time I did not. I made some changes. First I used a pie pan, which made the crust nice. I also used white peaches with peach preserve. I must say this is dish was very good. My whole family enjoyed it. Will make it again for the holidays.

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This is my first time trying out Claire's dessert and I must say it was TASTY! my husband liked it and took a second serving. Reading all the reviews did help with improving the recipe. I made sure to pre-baked the puff pastry till it was light brown, then sprinkled the pastry with 1tbsp of sugar. I made sure to slice the fruit (in my case I used peaches very thin, then dusted the fruit with a little flour, nutmeg, cinnamon, remaining sugar, and sliced almonds. It really turned out great.

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While this was REALLY tasty (we used nectarines but the crust was soggy and didn't really set very well. I read the previous reviews and had precooked my crust some, and used flour, cinnamon, and nutmeg to season the fruit as well.

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I did exactly what Claire did and my Galette came out perfect. The only thing I changed was the stone fruit. I had nectarines on hand so I used that instead of apricots. I did use the apricot jam in the glaze. I will definatly be making this again!!

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this was pretty good and easy. read the other reviews so I also dusted the fruit with some flour so it would not be too runny. It baked up perfectly and my friend and I enjoyed it with some whipped cream on top. I don't know if I will ever make it again, but its always fun to try something new.

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saw this recipe on yesterday show and it looked so yummy and easy that i decided to do it today...As i always do, I read others reviews and adjust the recipe as needed ....but let me tell you! is just delicious! I'm not sure what happened to the reviewer "spicymeatballs" but my crust was perfectly cooked and, toasty ..just perfect...In my case, even that I stretched the puff-pastry it was too short..so i patched with some of the sides and it looked very nice, I also add, flour, cinnamon, nutmeg and my apricots were very sweet..at the end I add extra apricot jam and I also made some whip cream with amarreto ...Sooooo Gooood!!!

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I know this is a low rating but I'm going to make it again. Missing information is how thin the slices of the fruit should be. These fruit have so much moisture, they should be sliced very thin. The thicker the slices, the more liquid in the fruit. In addition, if the slices are not thin the sugar is not enough since apricots can be really tart. Another missing element is how thin to roll the puff pastry. Thiner puff pastry with thin slices of fruit should make it perfect. I also added a few more minutes of cooking time to make sure the puff pastry puffed and browned.

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Really glad I read the reviews. Ik dusted the puff pastry with sugar and pre-baked the crust to a light brown, close to done, but enough time to allow additional cooking. Prior to dressing with the fruit, I re-dusted the crust with sugar and dusted the fruit with flour. Also, I cooked the tart closer to the bottom of the oven instead of the middle. The tart came good and my husband really liked it. I probably used more apricot jam then called for too.