This is one of the easiest things I’ve ever made.
On one cold wintery Friday night, I served a fresh summer-fruit galette. My guest casually asked me where I was able to get fresh plums out of season. How strange would it have been to tell my guests that this galette was sitting in my freezer for all these months? It’s not that no one wanted to eat it until now. I purposely prepare lots and lots of galettes and crisps using summer fruits at the end of summer and freeze them raw. Then on a cold winter day, I defrost, bake, and my house smells like the best hot summer days.
This recipe requires a little Jewish geography. My neighbor told me she has a recipe for a super easy and delicious summer-fruit galette. She received the recipe from her sister, who received it from her mother-in-law. That mother-in-law is my friend’s grandmother (Mrs. C Gestetner). Still following? I made it the next day, ate it while it was piping hot (never a good idea. You might burn your tongue, take it from experience), and picked up the phone to call my friend, “Why didn’t you ever tell me about this recipe??”
- 1 cup flour
- ¾ stick margarine
- 1 teaspoon sugar
- 2 ½ tablespoons ice cold water
- Pinch of salt
- 3 apricots and 6-7 cherries, cut in half and pitted
- OR 4-5 plums, cut in half and pitted
- Nonstick cooking spray and granulated sugar
- Confectioners’ sugar
- Combine dough ingredients together by hand. Place in the refrigerator for 30 minutes.
- On a floured surface, roll out dough into a 10 to 11-inch circle. Place dough on a sheet of baking paper or in a floured 10-inch round pan (leave the dough overlapping the sides for now).
- Place fruit in the center, leaving a 2-inch border. Fold up the edges of dough over the fruit and pinch into pleats.
- Spray border with nonstick cooking spray and sprinkle sugar generously over dough and fruit. At this
pointyou can freeze it as-is. When ready to bake, just defrost and bake.
- Bake at 400ºF for 55-60 minutes.
- Sprinkle generously with confectioners sugar (as some kids say: a blizzard of sugar).