The Rustic Tart

 

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 When you bring a treat to work and tell people there is a Galette in the back room, everyone looks at you like you are crazy. Architects are not known for their knowledge of French cooking terms. Well, a galette, in short, is a rustic crusty tart. Only, not small like a tart, large like a pie. And the best part of the rustic part, is that, similar to real estate terminology, in cooking, rustic can mean wild, sloppy, carefree (careless?). . . easy! Pies are hard. Galettes, while they sound tres fancy, are not.

 Instead of all the work of a pie dough, this year we have been making rustic tarts with the plethora of fall fruits around us. This recipe was inspired by a round plum galette from the August edition of Everyday Food, but we were a little more adventurous with our fruits.

All at once we found ourselves with a bounty of luscious early-fall fruit. Over Labor Day (yeah, thats right, we waited 6 weeks to post this recipe!), we collected oh, close to 10 pounds of Italian prunes over in Cle Elum. Thats a LOT of little  prunes, and frankly, there is only so much plum jam you need through the winter. Also, D received a basket of Pink Pearl apples at work, which are just SO beautiful as an addition to any recipe.

Yum.

 

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So, one night I’m sitting on the couch, thinking about all the fruit in the fridge, digging through our recent magazines and I come across this recipe. Perf! I’d been wanting to try some new pastries, and this one was just so pretty, so i thought i’d give it a whirl. I’m SO glad i did. We literally made 4 of these galettes that week and still had prunes left over for other endeavors (we had to call it quits on the tarts because theres only so much butter that is healthy, and i’m almost positive its less than the recipe calls for!)

So, here it is, modified from Plum Galette with Almond Filling (i will say, Martha & Everyday Food seem to have about 6 plum galette recipes all of which i’m sure are delicious):

Italian Prune and Apple Galette with Almond Filling

Serves 8

Ingredients

  • 2 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for rolling
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 5 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 1/4 cup whole, skin-on almonds, toasted
  • 10 to 12 italian prunes, halved and pitted*
  • 2 to 3 Pink Pearl apples, cored, and sliced
  • 1 to 2 tablespoons heavy cream

Directions

  1. In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Dont overmix.
  2. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour.
  3. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
  4. Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough.
  5. Arrange fruit on dough*, leaving a 2-inch border. I put the apples on the bottom layer since they are a little more dense, and put the prunes on top (i was afraid the weight of the apples would turn the prunes into a gooey mess if they were squished underneath.
  6. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.

*This is where my one aesthetic dissappoinment was in the recipe. When you read the original recipe you see that they ask you to transfer plums to the crust with a spatula, keeping the slices together and then you splay them out all geometrically. PRETTY. But italian prunes are just too little and ripe to do this very successfully. Plus, i wanted to see the bottom layer of apples.

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 This recipe takes awhile since, as with pie crust, you have to continually keep the dough COLD, but with some beautiful fruit and a little assembly. . .

YUM!  a perfect rustic tart…

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Optional serving suggestions include warmed or not, with ice cream or without.  Perfectly delicious both ways, in our options.  :)

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