“Are you ready to meet your new favorite dessert recipe? My Stone Fruit Galette is simple, delicious, and it will trick your friends into thinking you’re a fancy gourmet pastry chef! The crust is so easy: only 4 ingredients, and completely non-fussy. The filling is mostly just fruit with a touch of sugar and splash your favorite bourbon or brandy. Throw in a few spices to enhance the natural flavors of the fruit, and you have one fantastic dessert!
More good news: this dessert keeps well, and you can eat the leftovers for breakfast! Or if you’re a more responsible person than I, you can make this treat a day ahead of your gathering. You really should give this one a try!”
Stone Fruit Galette
Fresh fruit, flaky crust, and just a touch of added flavor from brown sugar, spices, and a splash of bourbon–and no one will judge you if you have a sip of bourbon while you cook 😉
Ingredients
Crust:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 8 tbsp butter chilled & cut into small cubes
- 3-6 tbs cold whipping cream or water
Filling:
- 2 1/2 cups sliced peaches or other stone fruit
- 1 1/2 cups fresh cherries halved and pits removed
- 1/4 cup minus 1 tsp brown sugar I think a full 1/4 cup is too sweet
- 1/2 tsp ginger or 1 inch fresh grated
- 1 tbs bourbon or brandy optional
- 1 tbs cornstarch
- Juice from 1/2 a lemon
- 1 egg beaten
- Sugar for sprinkling
Instructions
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Combine your flour and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas.
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Add the buttermilk and mix with a spoon, drizzling in more if needed a little at a time, until dough just comes together–don’t worry if there are a few dry spots.
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Knead the dough on a lightly floured surface until no dry spots remain. At this point you can cover the dough and place it in the fridge while you prepare the filling.
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In a bowl, toss together the stone fruit, brown sugar, ginger, bourbon or brandy (if using), cornstarch and lemon juice.
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Grab your dough from the fridge, flour your work surface again, and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.
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Arrange the fruit on the dough in an even layer, leaving roughly an inch-wide border around the dough. Pour the remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
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Place the galette in the fridge for 15 minutes or until ready to bake.
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Preheat the oven to 400 degrees F. Bake the galette for 40-45 minutes or until the crust is golden and the fruit is soft and caramelized. Allow your beautiful galette to cool for a few minutes. Serve warm or at room temperature, and with a large scoop of ice cream if your heart desire!
Modifications
Don’t have cherries or peaches? You can totally substitute different fruits for this recipe! Plums and nectarines can replace the peaches, and you could use berries instead of cherries if you’d like!
Making ahread? You can make your dough ahead and refrigerate it for up to a week if you need to!