Seasons in Vermont

A Vermont food, drink and travel blog

  • Home
  • Photography
  • Food & Drink
    • Appetizers
    • Side Dishes
    • Soups & Salads
    • Main Courses
    • Pasta & Breads
    • Desserts & Baking
    • Drinks
    • Vegetarian
  • Places
  • Cookbook
  • About
  • Contact

Stone Fruit, Blueberry & Frangipane Galette

Stone fruit tart with almondsSummer baking is the best. Yes, it’s hot and no one feels much like looking at a stove, but early morning is actually a good time to indulge in a little dough rolling.  It’s quiet and still cool, so turning on the oven is tolerable.  Baking with summer fruit is very satisfying.  Voluptuous, juicy, overripe peaches, nectarines and plums wrapped up in pastry – or fresh, plump blueberries and raspberries bubbling in a cobbler and topped with melting ice cream, honestly, who doesn’t love that?

peach, nectarine, plum and blueberry galetteFree-form galettes (also called crostatas) are easy to put together and look beautifully imperfect and hand-made. The dough can be made in about 10 minutes in a food processor and then rolled out and wrapped around whatever fruit you wish. I had some nectarines and plums that were really too ripe for eating, but perfect for baking. We’re in the thick of blueberry season here in Vermont, so those ended up in the mix as well. I put a layer of ground almonds and sugar (an easy frangipane) on the dough before piling on the fruit, which keeps the tart bottom nice and crisp.

nectarine, plum and blueberry galette

Stone fruit galette

Stone Fruit and Blueberry, Frangipane Galette
 
Save Print
Author: Lisa Cassell-Arms
Recipe type: Adapted from Williams and Sonoma
Serves: 6-8 servings
Ingredients
  • 1¼ cup flour
  • 2 tablespoons sugar
  • Pinch salt
  • 1 stick cold butter, cut into small pieces
  • ¼-1/3 cup cold water
  • 1 cup almonds, toasted
  • ⅓ cup sugar
  • 1 egg yolk
  • 2 nectarines, stone removed and sliced
  • 2 plums, stone removed and sliced
  • 1 cup blueberries
  • 3 tablespoons sugar
  • 1 tablespoon butter
Instructions
  1. First, make the galette dough. Put the flour, sugar, salt and butter in the bowl of a food processor. Pulse until the butter is the size of peas. Slowly pour the water into the processor while pulsing, until the dough just comes together. Dump the dough onto a sheet of plastic wrap, press it into a disk and refrigerate until needed, at least 30 minutes. (Or, if you’re pressed for time, put the dough in the freezer for about 10 minutes before rolling out.)
  2. Preheat oven to 400 degrees F
  3. Wipe out the food processor and add the toasted almonds. Pulse until almonds are finely ground. Add the sugar and egg yolk and pulse until just combined.
  4. Place the nectarines, plums and blueberries in a large bowl and toss with sugar.
  5. On a baking sheet lined with parchment paper, roll the dough out into a 12-13” circle. Spread the almond mixture evenly onto the dough, leaving a two-inch border uncovered around the edge.
  6. Arrange the fruit and any accumulated juices on top of the almond mixture, leaving a two-inch border uncovered around the edge. Fold the edges of the dough up around the fruit, pleating as you go, leaving the center of the fruit uncovered. Dot fruit with butter. Refrigerate galette for about 30 minutes before baking.
  7. Bake for about 45-50 minutes, until crust is golden and fruit is soft.
  8. Serve with vanilla ice cream
3.5.3208

stone fruit and blueberry galette

Desserts & Baking// Recipe// Vegetarian

« Goat Cheese Tart with Mango Habanero Jam Video
Spicy Blueberry BBQ Pulled Chicken »
  • Facebook
  • Instagram
  • Pinterest

Stay Updated

Instagram @seasonsinvermont

Another arrangement, made from dead stuff found ar Another arrangement, made from dead stuff found around the yard 😆 dried hydrangea, grasses, oak leaves, twigs and a few sprigs of Boxwood that are still green 
..
.
#driedarrangement #northlight #driedhydrangeas #stilllifephotography #floralarrangement #usewhatyouhave #seasonsinvermont #naturallight
Still life with dyed grocery store flowers . . #g Still life with dyed grocery store flowers 
.
.
#gerberadaisy #dyedflowers #daisies🌼 #orangeflowers #stilllifewithflowers #stilllifephotography #flowersoftheday
Zoe soaking up some rays this morning 🌞 . . . # Zoe soaking up some rays this morning 🌞
.
.
.
#dogsofinstagram #lensbaby #newlens #sunlit #orangeflowersaremyfavorite #orangeflowers
The beginnings of a colorful photo project . . #le The beginnings of a colorful photo project
.
.
#learnsomethingnew #flowerphotography #lovecolor #painterly
Entire continents of ice... or maybe just the edge Entire continents of ice... or maybe just the edge of a frozen bay
.
.
.
#ice #iceformations #frozenlake #winterwonderland #frozenphotography
Happy Valentines Day to you all ❤️ Enjoy this Happy Valentines Day to you all ❤️ Enjoy this gorgeous bouquet one flower at a time. @infullbloomvt  What are the sweet little flowers in pictures 1,3,6 & 7? I just love them. 
.
.
.
#valentinespecial❤️ #valentinesdayflowers #bouquet #flowerstagram
Winter tomatoes, definitely nothing like a ripe su Winter tomatoes, definitely nothing like a ripe summer tomato straight out of the garden (...only 6 more months for that...) but roasting will concentrate the flavor. 
.
.
.
#moodyfood #stilllifewithfood #tomatotart
Cocktail still life, just for fun . . . #cocktails Cocktail still life, just for fun
.
.
.
#cocktailsofinstagram #reflectionshots #colorandlight #wineandspirits
A pair of Bald eagles came to hang out for awhile A pair of Bald eagles came to hang out for awhile today
.
.
#baldeagle #baldeaglesofinstagram #raptors #birdlovers #birdsofpreyphotography #raptorsofinstagram
Follow on Instagram

Cookbook – New edition available now!

MORE ABOUT THE BOOK HERE

Popular Categories

Appetizers
Side Dishes
Soups & Salads
Main Courses
Pasta & Breads
Desserts & Baking
Drinks
Vegetarian

Search

  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Savory theme by Restored 316

Copyright © 2021 · Savory Theme on Genesis Framework · WordPress · Log in