Mixed Red Fruit, Apricot and Hazelnut Galette

In France, “fruits rouges” usually refers to a mixture of berries. I used blueberries and raspberries, and included some cherries and plums in the mix, as well as apricots for this delicious, rustic odds-and-ends galette.

Ingredients

• 1 dessert galette pastry (1/2 recipe)
• 8 ounces (about 1 1/2 cups) mixed berries or berries and cherries
• 1 pound mixed plums and apricots, pitted and quartered or sliced, depending on the size
• 30 grams (3 tablespoons) hazelnuts, lightly toasted, skinned and chopped (see below)
• ½ teaspoon almond extract
• 2 tablespoons mild honey, like clover
• 25 grams (1/4 cup) almond powder
• 1 tablespoon raw brown sugar
• ¼ teaspoon cinnamon
• 1 egg beaten with 1 teaspoon milk, for egg wash

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    140 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 2 grams protein; 2 milligrams cholesterol; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 1 9-inch galette, serving 8

Preparation

1. Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
2. Combine the berries, apricots, plums, hazelnuts, almond extract and honey in a large bowl and gently toss together.
3. Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
4. Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the pastry with the egg wash. Combine the tablespoon of sugar and the 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm.

• To skin hazelnuts, preheat the oven to 300 degrees and place the nuts on a sheet pan lined with parchment paper. Bake for 15 to 20 minutes. Dump them onto a kitchen towel, fold the towel over the nuts and rub them together briskly. Most of the skin should come off. If it doesn’t, bake them 5 to 10 minutes more and repeat.
• Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.

2 hours 30 minutes