Fridge Cleanout Galette (a.k.a., Any Fruit Galette)
Use up any fruit in your fridge with this simple, easy galette! Stone fruit, berries, apples...any fruit you like in a pie works here!
Prep Time1 hourhr
Cook Time50 minutesmins
Chill dough1 hourhr
Total Time2 hourshrs50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Any Fruit Galette, Fridge Cleanout Galette, Fruit Galette, Fruit Pie, Galette, Pie
Servings: 8slices
Ingredients
Pie Crust
1 1/4call-purpose flour
pinchsalt
1/2c(1 stick) cold butter, cut into 1/2-inch cubes
3-6Tice cold water
Filling
2-3Tapricot jam (or your favorite flavor)
4-6cfruit, cut or sliced into similarly-sized pieces
4-6Tsugar,(less for sweeter fruit; more for tart fruit)
1/4tspcinnamon, cardamom, nutmeg, ginger, or vanilla extract
2Tcornstarch or flour,optional—for thickening
1Tmilk or cream (non-dairy milk works too)
coarse sparkling sugar,optional
Instructions
In a medium bowl, combine flour and salt. Add butter cubes and toss to coat in flour. Pinch butter cubes into flour, leaving them in fairly large pieces (roughly about the size of grapes, but flat. Big chunks of butter = flakier crust)
Drizzle cold water into mixture a little at a time, gently stirring with a fork or your hands until it all combines into a rough ball of dough. Add a T or two more water if your dough feels too dry. Gently press dough into a ball, then flatten with your hands. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375°F.After dough has chilled for 1 hour, roll fairly thin on a lightly floured surface. Then fold in half, then in half again. Gently form dough into a ball again, then roll out a second time (this folding = more flakiness!). This time, you want your dough round to be about 12" in diameter. Place dough round on a parchment-lined cookie sheet.
Spread jam in a thin layer, beginning at the center of the dough circle and working your way out toward the edge, leaving about 2" of dough uncovered around the edge.
In a medium bowl, stir together the sugar, your desired spice, and cornstarch or flour if you're using it. Add to the fruit in a large bowl, stirring until combined. Arrange fruit on top of the jam.
Fold the edges of the dough up over the fruit, leaving a gap in the center so the filling shows through. The edges of the dough will overlap. Brush the edges of the pie crust with the 1T of milk, and sprinkle with coarse sparkling sugar (if desired).
Bake for 50 min–1 hour, until center is bubbling and edges are nicely browned. Remove from oven and place on a rack to cool.