Vanilla Stone Fruit Tart with Cinnamon Sugar Crust.
Let’s make a stone fruit tart for the quintessential summer dessert.
Throw a few scoops of ice cream on top and THAT is summer. Look at those vanilla bean rivers flowing through the fruit.
Galettes are perfect for those of you who freak out over pie crust.
Like me. I constantly freak out over pie crust.
You know this!! I’ve only mentioned it for a billion years.
See, the issue is wanting to make a fun design with my pie crust. I can make a good crust (Mother Lovett’s recipe right here), but getting it to look nice in the pie dish is another story. The edges never look nice or fancy or anything like they do all over Instagram and then before I know it, the dough is warm because I’ve been folding it and rolling it so much.
Pie crust problems. They happen.
But galettes! Galettes are so simple, so rustic, so easy and still give you all the great flavors of pie. Syrupy, sweet fruit, flakey crust with an even bigger portion on top (#thebest) and it’s an even better vehicle for ice cream.
When you make a galette, all the ice cream melts right into the fruit instead of falling off the side. Like it does with a slice of pie.
Can we talk about this incredible crust? The dough is full of cinnamon sugar and JUST LOOK at that crunchy cinnamon sugar on top. I’m definitely the person who steals all the crispy, crunchy bites. I’m the worst.
Here’s the best part of making this dessert: you get to use whatever fruit you love! I used peaches, pluots, plums and cherries. All of my favorites. They work so well together and you could even add in apricots or nectarines.
Every other summer I make a galette that I fall in love with. A few years ago it was this ginger peach version. In 2017, it was sour cherry, which I dream of constantly too. I’ve even made savory galettes (chicken pot pie! sweet potato!).
I couldn’t find sour cherries for this one, but I knew that mixed stone fruit would be so fantastic. And as a result?
Ohhh my gosh. So sweet, with a touch of tartness. It makes me so happy! However, it also makes me hungry.
P.S. If I’m not going with stone fruit, I tend to use blueberries first. Or black raspberries. I just froze a few containers of black raspberries and they are going to find themselves living the galette life soon.
Second best part of this is how pretty the colors are too! Go run and make it!
Vanilla Stone Fruit Tart
- 2 peaches, thinly sliced
- 2 plums, thinly sliced
- 1 pluot, thinly sliced
- ½ cup cherries, pitted and sliced
- 1 vanilla bean, seeds scraped
- 4 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- ¼ teaspoon salt
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons salt
- 1 teaspoon cinnamon
- 1 large egg lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
- for brushing: 1 egg + a few drops of water beaten together
- for sprinkling: ¼ cup raw turbinado sugar + ½ teaspoon cinnamon
- frest mint, for garnish
- vanilla ice cream, for serving
- Add the flour, sugar, cinnamon and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
- Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
- After 30 minutes, preheat the oven to 400 degrees F.
- Combine the peaches, plums, pluots and cherries in a large bowl. Add in the vanilla bean and try to distribute the beans throughout the fruit. Stir together the sugar, cornstarch and salt. Pour it over the fruit and toss well.
- Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
Roll one of the pie crusts into a… “rustic”shape – no shape necessary really, but here I did a rectangle! – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving!
Finally summer in a pie!