Any summer stone fruit—peaches, nectarines, plums, apricots, pluots—works in these easy, free-form tarts (called galettes in France). Feel free to experiment with combinations of fruit.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 recipe Buttery Tart Dough, Sweet Short Crust, or pre-made pie or tart crust
- About 2 lbs. summer stone fruit (peaches, necatrines, apricots, plums, and/or pluots)
- 1 Tbsp. lemon juice
- 1/4 to 1/2 cup sugar
Preparation:
- Make Buttery Tart & Pie Dough or Short Crust Dough. Divide dough into 4 to 6 pieces, patting each into a disk, before refrigerating it. Chill 30 minutes and up to 3 days.
- Preheat oven to 350.
- Slice fruit and put in a large bowl. Toss with lemon juice.
- Roll each piece of dough into a 6-inch circle. Put dough circles on 2 baking sheets. Arrange fruit slices evenly on dough, leaving about 1 inch on covered dough around the edges. Sprinkle fruit evenly with sugar and roll or fold up edges of each circle to surround the fruit. Bake until fruit is bubbling and dough is golden brown, about 20 minutes.
- Serve hot, warm, or at room temperature. Tarts are best eaten the day they are made.
Makes 4 to 6 Summer Stone Fruit Tarts.
