Jam Galettes Recipes

JAM GALETTES

Steps:

• Cut four 4-inch rounds from 1 piece refrigerated pie dough. Spread 1 tablespoon jam in the center of each, leaving a 3/4-inch border around the edge. Brush the dough with beaten egg and crimp the edges. Sprinkle with sliced almonds. Bake at 450 degrees F, 10 minutes.

JAM TARTS

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

SUMMER FRUIT GALETTES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

APPLE GALETTE

Steps:

• Measure the flour and salt (if including) into a bowl. The butter should be cold and firm, but not hard. Cut it into 1/4- to 1/2-inch cubes and put about half of it into the bowl. Work it into the flour with your fingertips, lightly rubbing and breaking the flour-coated pieces of butter into small bits, until the mixture is roughly the texture of oatmeal or cornmeal. Add the rest of the butter and work it quickly into the dough until the pieces of butter are about half their original size. Dribble the water into the dough while tossing the mixture with a fork. Keep adding water only until the dough begins to clump and hold together when you squeeze a handful. You may not need the full 1/2 cup. Divide the dough in two and gather each part into a ball. Wrap each ball in plastic and flatten it into a disk. Let the dough rest, refrigerated, for an hour or so. You may want to freeze the second disk of dough for future use.
• When ready to make the tart, let the dough warm up at room temperature for 15 minutes or so and preheat the oven to 400°F. Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter and about 1/8 inch thick. Transfer the pastry to a baking sheet lined with parchment paper and refrigerate while preparing the apples.
• Peel, core, and slice the apples and toss with 1 to 2 tablespoons of sugar. Arrange the apples on the pastry, in overlapping concentric circles or freely piled on top, however you like, but leaving a 1 1/2-inch border of dough around the whole circumference. Fold the dough up over the apples, and brush the rim of dough lightly with beaten egg. Sprinkle sugar over the dough and apples; use more or less, depending on the tartness of the apples. Bake in the lower part of the oven for 45 to 50 minutes, until the fruit is tender and the pastry is golden brown and slightly caramelized at the edges. Slide the tart off the pan to cool on a rack. Serve warm or at room temperature-with softly whipped cream, if you like.
• Juicy stone fruits such as peaches, nectarines, apricots, and plums make wonderful galettes. To help absorb the juices and keep the pastry bottom crisp, sprinkle a mixture of 2 tablespoons sugar, 1 tablespoon flour, and 1 tablespoon ground almonds on the pastry before topping with fruit.
• Apple galette is delicious when you spread the rolled-out dough with homemade apricot jam before arranging the apples on top. After baking, brush the apples with warm apricot jam for a beautiful glaze.