Easy stone fruit galette
Sponsored
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
| 275 g | pie dough (23 cm/ 9-in.) |
| 450 g | stone fruit (e.g. peaches, plums, and/or apricots) |
| 2½ tbsp | sugar (divided) |
| 1 tbsp | cornstarch |
| 2 tsp | lemon (juice) |
| 1 | egg |
| 1 tbsp | almonds (sliced) |
| vanilla ice cream for serving |
Metric
Imperial
Utensils
- frying pan
- pastry brush
- baking sheet
- oven
- ice cream scoop (optional)
- large bowl
- parchment paper
- cutting board
- knife
- spatula
Nutrition per serving
Cal
190
190
Protein
3g
3g
Fat
8g
8g
Carb
27g
27g
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Step 1/3
- 275 g pie dough
- 450 g stone fruit
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tsp lemon (juice)
- baking sheet
- large bowl
- parchment paper
- cutting board
- knife
- spatula
Gently unfold pastry and place on parchment paper-lined baking sheet. Slice stone fruit and combine with sugar, cornstarch, and lemon juice in medium bowl.
Step 2/3
- 1 egg
- pastry brush
- oven
Preheat oven to 220°C/425°F. Add fruit mixture to center of pastry leaving a 5 cm/2-in. border. Fold edges of dough over filling to partially cover. Beat the egg and brush it on pastry.
Step 3/3
- 1 tsp granulated sugar
- 1 tbsp almonds (sliced)
- ice cream for serving
- frying pan
- ice cream scoop (optional)
- spatula
Sprinkle galette with remaining sugar. Bake at 220°C/425° F for approx. 20 min., or until crust is golden brown. Toast the almonds and sprinkle them on top. Serve warm or at room temperature with a scoop of ice cream. Enjoy!
in Berlin