Recipes
Yossy Arefi’s Any Fruit Galette
Makes one 8-inch galette
You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit, peel if desired then slice into ¼- to ⅓-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or ½-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam is optional and can be replaced with any jam or marmalade you like that will complement the fruit you are using.
Image Credits
Photo by Yossy Arefi
Ingredients
- 1 disc of pie crust (recipe follows)
- ¾ pound (340 grams) fresh fruit
- ¼ cup apricot jam (optional)
- ¼ cup (50 grams) granulated sugar, to taste
- 2 tablespoons all-purpose flour
- ½ teaspoon lemon zest (optional)
- Seeds of one vanilla bean (optional)
- Pinch of kosher salt
- 1 egg, for egg wash
- Turbinado sugar and flaky salt, for sprinkling
Method
- Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Combine the sugar, vanilla bean seeds (if using), lemon zest (if using), flour, and salt in a large bowl. Add the fruit to the bowl but don’t stir quite yet.
- On a lightly floured surface, roll out the dough into a rough circle between ⅛- to ¼-inch thick and transfer it to a parchment-lined baking sheet. Now, gently stir the fruit mixture until well combined.
- Spread the jam (if using) onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galette until the dough is very firm.
- Brush the galette with the egg wash, sprinkle with turbinado sugar and flaky salt if desired, and bake until deep golden brown and bubbling, 45 to 55 minutes. Serve warm with vanilla ice cream.
- All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The sugar here is more for tenderness and browning than sweetness. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results.
- 2 ⅔ cups (340 grams) all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup plus 2 tablespoons (255 grams) very cold unsalted butter
1 tablespoon apple cider vinegar
8 to 10 tablespoons (120 milliliters) ice water - Whisk the flour, sugar, and salt together in a large bowl. Cut the butter into roughly tablespoon-sized slices and add the apple cider vinegar to the ice water.
- Working quickly, add the butter to the flour mixture and toss to coat. Then use your fingers or the palms of your hands to press each piece of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.
- Sprinkle about 6 tablespoons of the icy-cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
- Press the dough together, then split it in half. Form each half into a disc, and wrap each disc in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. The dough will keep for up to three months in the freezer, wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.
- Variations: For a rye variation, substitute 1 ⅓ cups (175 grams) rye flour for an equal amount of the all-purpose flour. For a spelt variation, substitute 1 ⅓ cups (175 grams) spelt flour for an equal amount of the all-purpose flour. You also may need a bit more water to bind the dough for these variations.
ALL BUTTER PIE DOUGH
Ingredients
METHOD
Divider
Reprinted with permission from Yossy Arefi of Apt. 2B Baking Co.Links
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