Best 5 Rustic Fruit Tart Free Form Galette Recipes

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Indulge in a delightful culinary journey with our exquisite Rustic Fruit Tart (Free-Form Galette) and its tantalizing variations. This delectable treat, hailing from the heart of French patisserie, is a symphony of flavors and textures that will captivate your senses. Experience the perfect balance of a buttery, flaky crust encasing a medley of seasonal fruits, all harmonized by a sprinkle of aromatic spices. Let us guide you through the art of creating this classic dessert with our easy-to-follow recipes, offering a selection of enticing flavor combinations to suit every palate. From the timeless beauty of the classic Apple Galette to the vibrant burst of the Berry Galette, and the irresistible allure of the Stone Fruit Galette, each recipe promises a unique gustatory adventure. Unleash your inner baker and embark on a sweet escapade with our Rustic Fruit Tart extravaganza!

Here are our top 5 tried and tested recipes!

RUSTIC APPLE GALETTE (PIE TART)



Rustic Apple Galette (Pie Tart) image

Rustic Apple Galette (Pie Tart) is even easier than pie! Fresh apples are baked with vanilla and cinnamon in a flaky pastry crust for a perfect dessert.

Provided by Sabrina Snyder

Categories     Dessert

Time 30m

Number Of Ingredients 9

3 granny smith apples
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter (, melted)
1/8 teaspoon salt
1 refrigerated pie crust
1 large egg white (, lightly beaten)
1 tablespoon coarse sanding sugar

Steps:

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Peel, core, and slice apples thinly (between 1/8-1/4 inch thick) into a large bowl.
  • Add the sugar, vanilla, and cinnamon, tossing the apples well.
  • Add the pie crust to your baking sheet and brush with melted butter.
  • Top with the apple mixture, adding them in a domino, overlapping pattern in circles, spread to 2" from the edge of the pie dough, evenly.
  • Fold the crust over in 2" sections, making overlapping folds as you go.
  • Brush with egg white, then sprinkle with coarse sanding sugar.
  • Bake for 20-22 minutes until golden brown and bubbly.

Nutrition Facts : Calories 200 kcal, Carbohydrate 30 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 131 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

RUSTIC PIES/GALETTES



Rustic Pies/Galettes image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1 recipe Perfect Pie Dough (1 disk), recipe follows
1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (recommended: cherries, berries, peaches, plums, apricots, pears, apples, rhubarb)
1/2 cup sugar
2 tablespoons flour
Spices and seasonings, to taste (recommended: zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.)
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado sugar)
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.
  • Serve the warm galette with ice cream.
  • Cook's Note: The same recipe can be made in individual serving sizes.
  • To make pie dough:
  • Preheat the oven to 425 degrees F.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
  • Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
  • Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
  • Rustic Pie/Galette Variations:
  • Almond Apricot: Season the sliced apricots with almond paste or extract.
  • Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.
  • All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.
  • Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

RUSTIC FRUIT GALETTE



Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
  • Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

RUSTIC FRUIT TART



Rustic Fruit Tart image

My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. -Naomi Olson Hamilton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup canola oil
2 tablespoons whole milk
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed
1/2 cup sugar
2 tablespoons quick-cooking tapioca
GLAZE:
6 tablespoons confectioners' sugar
1 teaspoon water
1/8 teaspoon almond extract

Steps:

  • In a large bowl, combine flour and salt. Add oil and milk, tossing with a fork until mixture forms a ball. Shape dough into a disk; wrap in plastic. Refrigerate for at least 1 hour., In another bowl, combine the rhubarb, raspberries, sugar and tapioca; let stand for 15 minutes. Unwrap dough and place on a parchment-lined baking sheet. Cover with waxed paper and roll the dough into an 11-in. circle. Discard waxed paper., Spoon fruit mixture into the center of dough to within 2 in. of the edges. Fold edges of dough over fruit, leaving center uncovered. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Remove to a wire rack. Combine the glaze ingredients until smooth. Drizzle over warm tart.

Nutrition Facts : Calories 852 calories, Fat 30g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 602mg sodium, Carbohydrate 141g carbohydrate (77g sugars, Fiber 7g fiber), Protein 8g protein.

FRUIT GALETTE



Fruit Galette image

This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Provided by Melissa Clark

Time 4h

Yield 8 servings

Number Of Ingredients 13

1 1/3 cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

Steps:

  • In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  • Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  • Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
  • Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
  • Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams

Tips:

  • Always use a ripe and fresh fruit for the best flavour and texture in your galette.
  • If you don't have a pastry brush, you can use a spoon to brush the egg wash on the galette.
  • Be careful not to overwork the dough, as this will make it tough.
  • If the dough is too sticky, you can add a little more flour.
  • If the dough is too dry, you can add a little more water.
  • Roll out the dough on a lightly floured surface to prevent sticking.
  • Make sure to preheat your oven before baking the galette.
  • Bake the galette until the crust is golden brown and the fruit is bubbling.
  • Let the galette cool for a few minutes before slicing and serving.

Conclusion:

The rustic fruit tart, also known as the free-form galette, is a delicious and versatile dessert that can be enjoyed all year round. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced bakers. Whether you are using fresh or frozen fruit, this galette is sure to be a hit with your family and friends. So next time you are looking for a quick and easy dessert, give this rustic fruit tart a try.

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