Rusticfruittartfreeformgalette Recipes

RUSTIC FRUIT TART

Rustic Fruit Tart image

Provided by Nancy Fuller

Categories dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 25

Ingredients

1 cup golden raisins
1 cup Mulled Wine, recipe follows
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, cubed
2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 pounds Bosc pears, peeled and cut into 1/2-inch slices
1/4 cup almond flour
1/4 cup almond paste
4 tablespoons unsalted butter, cubed
1 tablespoon ground cinnamon
Pinch of kosher salt
Juice of 1 orange
Vanilla ice cream, for serving
12 whole cloves
10 peppercorns, cracked
4 cinnamon sticks
2 star anise buds
2 bottles dry, fruity red wine, such as Shiraz or Malbec
1/2 cup honey
2 lemons, zest removed with a peeler and juiced
2 lemons, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
2 oranges, zest removed with a peeler and juiced
1/2 cup brandy

Steps:

For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt. Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs. Use just enough cold water, about 2 tablespoons, to bring the mixture together. Form a disk with the dough and wrap it in plastic wrap. Refrigerate for 1 hour.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
On a clean surface, roll the dough to a large circle roughly 12 inches in diameter. Transfer the dough to the prepared baking sheet.
For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside. Remove the raisins from the wine and put on top of the pears.
In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice. Sprinkle the mixture over the pears and raisins. Fold over the edges of the dough to encircle the pears. Bake until the pears are tender, about 20 minutes.
Serve warm with vanilla ice cream.
Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth. Make a pouch and tie it with kitchen twine.
In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil). Simmer for 30 minutes, and then add the brandy.

RUSTIC FRUIT GALETTE

Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

RUSTIC FRUIT TART (FREE FORM GALETTE)

Rustic Fruit Tart (Free Form Galette) image

Adapted from Fine Cooking. A dessert that can be personalized by the combination of fruits available or desired. The free form shape of the tart means that you don't have to search for special baking equipment.

Provided by gailanng

Categories Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
11 tablespoons cold unsalted butter, cut into chunks
1 egg yolk
3 tablespoons whole milk
4 cups fresh fruit, blueberries, blackberries, raspberries (apricots, peaches, pears, apples cutting larger fruits to size may also be used)
1/4 cup sugar
1 pinch salt
lemon zest or orange zest, about 1 teaspoon
3 tablespoons flour or 3 tablespoons quick-acting tapioca
1/2 teaspoon vanilla
1 egg (for the egg wash)
raw sugar or brown sugar, to top the crust

Steps:

In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
Preheat oven to 350 degrees.
In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
Cook for 55 minutes or until crust is browned and the fruit is bubbling.

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