"Any Fruit Your Heart Desires" Galette

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  • Level: Easy
  • Total: 3 hr 15 min (includes chilling and cooling times)
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 cup plus 3 tablespoons all-purpose flour, plus more for dusting

1 1/2 teaspoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

4 ounces cream cheese, cubed and chilled

1 stick (8 tablespoons) unsalted butter, cubed and chilled

1 1/2 teaspoons apple cider vinegar, chilled

1 1/2 teaspoons ice water


3 generous cups fruit, such as cored peeled or unpeeled sliced apples, sliced peaches, sliced plums or berries (if using sliced apples, it'll be about a pound of whole fruit)

1/2 cup granulated sugar, or to taste

1/4 teaspoon salt

1 1/2 tablespoons arrowroot powder, optional (see Cook's Note)


1 large egg

Splash heavy cream

Turbinado sugar, for sprinkling

Cinnamon, for sprinkling (optional)

Vanilla ice cream, for serving


  1. For the crust: Combine the flour, sugar, baking powder and salt in a food processor fitted with the metal blade and pulse to combine. Add the cream cheese and butter, and pulse until the mixture resembles coarse meal. Slowly add the vinegar and water, pulsing the machine as you do. Once a bit of dough can be pinched together between two fingers and hold its shape, dump it into a medium bowl. Using your hands, press the dough together into a disc. Wrap it in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
  2. For the filling: Combine the fruit, sugar, salt and arrowroot, if using, in a large bowl and toss with your hands to combine.
  3. To assemble: Roll the dough out into a round on a piece of parchment paper dusted with flour to a thickness of 1/4 inch (your round may creep off the sides of the parchment, but when you fold up the edges of the dough over the fruit, it will be the right size to fit on the baking sheet). Transfer the parchment with the dough to a baking sheet. Decoratively layer the sliced fruit in concentric circles or pile berries attractively in a mound, leaving a 2- to 3-inch border around the edges of the circle. Using your fingers, fold and crimp the dough border all around over the fruit. In a small bowl, whisk the egg and cream together. Brush the egg wash over the crimped edges of the dough. If desired, mix turbinado sugar with cinnamon (this is good over apples), then sprinkle the sugar over the top of the dough and fruit. Freeze the galette for about 1 hour.
  4. Preheat the oven to 425 degrees F. Bake the galette for 15 minutes. Reduce the heat to 375 degrees and bake until the dough is nicely browned and the filling is bubbling, about 15 minutes longer. Let cool briefly before serving with vanilla ice cream.

Cook’s Note

Apples have enough natural pectin to keep their juices thick and syrupy, not watery, after cooking, but you should use arrowroot as an added thickener for peaches, plums and berries. Your dough round may be larger than your piece of parchment paper, as mentioned in the recipe. Not a problem.

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