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Vanilla Stone Fruit Tart

I love a stone fruit tart! Peaches, plums, pluots and cherries come together in a golden cinnamon sugar crust for the ultimate summer dessert.
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tart filling

  • 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

cinnamon sugar crust

  • cups  sifted all-purpose flour
  • 3 tablespoons  sugar
  • teaspoons  salt
  • 1 teaspoon cinnamon
  • large egg lightly beaten
  • 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


cinnamon sugar crust

  • 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!

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