I love the beginning of summer. Between fireflies, fresh peaches, and kids excited to be out of school, there is an infectious fun that hangs over the month of June. In honor of the fresh peaches in particular, this week I made a Stone Fruit Galette, topped with mascarpone whipped cream sweetened with honey and the freshest fruit I could find.
This galette, unlike many you may see that look like a free form pie or tart, is more akin to a massive cookie. The base is a Sable Breton dough from Dorie Greenspan’s amazing cookbook Around My French Table.
Word of warning before you attempt this recipe: the dough needs a fair amount of time to chill. My favorite way to make it without spending all day waiting around is to mix together the dough the day before, allowing it to cool all night, and then baking and whipping it together the next day. The dough is quite soft, so the all night chill won’t cause you any trouble when you go to press in the dough to the pan the next day.
So why not find the best fruit in your area and hit the kitchen to have a tasty dessert to share with friends?
1 tablespoon honey, plus extra for drizzling at the end
3 or 4 of the following fruits: peaches, plums, and/or nectarines
First, put together the crust, but please note before you get too far, the crust will need at least 3 hours to chill, so I prefer to make the crust the day before I plan to serve the galettes.
In the bowl of a stand mixer beat together the butter and sugar until smooth and fluffy, just like you're making cookies (this crust has a very cookie-like consistency).
In a separate bowl whisk together the flour, baking powder, and salt.
Add the egg to the stand mixer bowl and beat of about 2 minutes, until incorporated.
Finally add the flour mixture spoonful by spoonful with the mixer on low just until all the flour is incorporated and then stop mixing immediately.
Scoop the soft dough out onto a piece of plastic wrap (knead lightly once or twice if there were bits of flour or butter that hadn't been incorporated), and wrap tightly, pressing into a flat disc and then placing it in the fridge for at least 3 hours, or overnight to chill thoroughly.
After the dough has chilled, remove it from the fridge and either lightly roll it out into a large circle (if using a 9 inch tart pan) or divide into equal portions if using multi-sized tart pans as I did, and then press the dough into the bottom of a buttered tart pan so that the dough is as even as you can get it, and do not push it up the sides, you want the end result too look like a pretty cookie rather than a tart.
Bake in the oven at 325 degrees Fahrenheit for about 20-40 minutes depending on the size of your tart pan (9 inch tart pan will take almost 40, while 4 inch mini tart pans will take closer to 20).
Remove from the oven once the crust looks golden across the top and the edges have begun to pull away from the pan a hair. Allow the crust to cool on a cooling rack in their pan until they come to room temperature.
When the crusts are almost completely cool, whisk the heavy cream until soft peaks form, then add in the mascarpone cheese in chunks, and continue to whisk until all the lumps have smoothed out into the whipped cream.
Finally, whip in the honey (feel free to add more if you'd like yours sweeter).
Dollop spoonfuls of the cream over the tart crust, using the back of a spoon to smooth it out almost to the edge.
Add sliced fruit to the top in any arrangement you like, and then finish by drizzling with honey.
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