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Easy Classic Fruit Galette Recipe

Easy Classic Fruit Galette

A rustic French fruit tart with flaky all-butter pastry and a juicy seasonal fruit filling. It is simple enough for a casual afternoon bake and special enough for entertaining.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 3-4 tablespoons Ice water
Fruit Filling
  • 3 cups Sliced fresh fruit
  • 1/4 cup (50 g) Granulated sugar
  • 2 tablespoons All-purpose flour or cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon, optional Vanilla extract
  • 1 pinch Salt
Finishing
  • 1 large Large egg
  • 1 teaspoon Water or milk
  • 1 tablespoon, optional Coarse sugar
  • 1 tablespoon, optional Butter, cut into small pieces

Method
 

Step-by-Step
  1. Whisk the flour, sugar, and salt together. Cut in the cold butter until uneven pea-sized pieces remain, then add ice water one tablespoon at a time until the dough just holds together.
  2. Shape the dough into a disk, wrap it, and refrigerate for at least 45 minutes. Toss the fruit with sugar, flour or cornstarch, lemon juice, vanilla if using, and salt.
  3. Roll the chilled dough into a roughly 12-inch circle on lightly floured parchment. Mound the fruit in the center, leaving a 2-inch border, then fold and pleat the dough over the filling.
  4. Brush the pastry with beaten egg mixed with water or milk. Sprinkle with coarse sugar and dot the fruit with butter if desired.
  5. Bake at 400°F (200°C) for 35–45 minutes, until the crust is deeply golden and the filling bubbles. Cool for at least 15–20 minutes before slicing.

Notes

Keep the butter, dough, and shaped galette cold for the flakiest crust. If the fruit is very juicy, let it stand only briefly and drain excess liquid before filling. Store cooled leftovers covered in the refrigerator and warm gently before serving.