Fresh Fruit Galette
 
elegantly rustic, these tantalizing fruit tarts are simple to prepare. 
use fresh seasonal fruits at their peak of sweetness. 
 
makes 8 servings 
 
preparation time: 45 minutes 
 
1 quart  fruit, firm-fleshed (pears, apples, peaches, apricots, cherries,
  etc
1 package  puff pastry dough, thawed
6 Tbsp  apricot jam, strained, warm
1   egg
1 tsp  water
1-/2 cup  coarse sugar
 
preheat the oven to 350f. 
wash, peel, trim, core and slice the fruit as needed. 
let the dough relax just a few minutes, but work quickly enough that it 
does not get too soft and pliable. 
roll the dough slightly until it is 12-inches square and of a uniform 
thickness. 
cut four 6-inch round circles out of each sheet of dough. lay the 
circles onto half sheet pans that have been lined with parchment. 
refrigerate the dough for 5 to 10 minutes if it is too soft. 
spread 1/2 teaspoon of the apricot jam in the center of the circle, 
leaving a 1/4 inch border around the edge of the dough. 
place 1/2 cup of prepared fruit on top of the jam, leaving a 1-inch 
border around the edge of the dough. 
fold a 1/2-inch section of dough up onto the fruit, pressing gently so 
that it adheres slightly. crimp another 1/2-inch section of dough over 
the fruit and lightly press the dough that overlaps together. crimp the 
remaining dough around the fruit. the fruit should be barely encased 
inside the dough. repeat with the remaining galettes. 
 
mix the egg with the water to make an egg wash. lightly brush the dough 
and the crimped seams with the egg wash. sprinkle coarse sugar on the 
egg wash. bake at 350f for about 30 minutes or until golden brown and 
baked through. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5974) Mirror: rec.food.recipes: Sat, Oct 2, 2004


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