Galette (Apple, Blackberry, Cherry, Nectarine, or Persimmon)

Notes

After shaping the dough and placing the fruit, refrigerate the galette for 15 minutes or so to let the crust chill immediately before baking.

6-8 servings.

1/2 cup apricot jam (but no chunks of fruit, just the jam)
2 tablespoons Calvados, rum, or water (or, 1 tbsp apple cider and 1 tbsp brandy)

Whisk flour, salt, and sugar until combined. Add the diced butter and press the cubes, with thumbs and forefingers, until flat.
Using a fork, mix in ice water in small increments until the dough starts to come together.
Transfer dough onto a floured board and knead just until it comes together into a ball. Pat into a disk and cut into four equal pieces. Stack pieces vertically then press down to flatten into another disk. Repeat. This laminates the dough.
Wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 375 °F. Line a sheet pan with parchment paper.
On a floured surface, roll the dough out to about 12” by 12”. Don’t worry too much about getting exactly that size.
If making individual galettes, cut strips of dough with a sharp knife to 4” x 5”. Transfer to the sheet pan. Re-roll scraps of dough and continue slicing strips as necessary.

Peel the apples, cut in half, remove stems and cores. Slice into 1/8”-thick slices, cutting from the top of the apple to the bottom (rather than horizontally).
Form one column of overlapping slices on each strip of dough. Leave 1/2” of dough exposed at the top and bottom of the tart, and 3/4” on the left and right.
Sprinkle sugar (use the entire amount) over the apples, then sprinkle ground cinnamon. Dot the apples with small cubes of butter. When the tarts go into the oven, the butter will melt and mix in with the sugar, cinnamon, and juice from the apple, so don’t worry too much about where the butter goes, just try to evenly distribute the butter over the all the tarts.
Fold the edges of the dough over, pressing into the apples if necessary. Brush with egg wash and sprinkle with coarse sugar.
Bake for 30-40 minutes, until the pastry is golden-brown and the apples start to brown. Rotate the pan once during cooking. Don’t worry – the apple juices will burn in the pan but the tart will be fine.
Remove from oven and allow to cool slightly while preparing the apricot paste.

In a large bowl, gently combine blackberries with sugar, lemon zest, lemon juice, and flour. Add additional flour if the mixture is very wet. Transfer to rolled-out dough. Dot evenly with cubes of butter.
Fold the edges of the dough over, pressing into the filling if necessary. Brush with egg wash and sprinkle with coarse sugar.
Bake for 35-45 minutes, until the pastry is golden-brown and the juices are bubbling. Don’t worry – the berry juices will burn in the pan but the tart will be fine.
Remove from oven and allow to cool slightly before cutting and serving.

In a large bowl, gently combine cherries with sugar, lemon juice, flour, and salt. Add additional flour if the mixture is very wet. Transfer to rolled-out dough. Dot evenly with cubes of butter.
Fold the edges of the dough over, pressing into the filling if necessary. Brush with egg wash and sprinkle with coarse sugar.
Bake for 35-45 minutes, until the pastry is golden-brown and the juices are bubbling. Don’t worry – the cherry juices will burn in the pan but the tart will be fine.
Remove from oven and allow to cool slightly before cutting and serving.

Toss nectarines/peaches, blackberries, sugar, cinnamon, vanilla, and salt together in a large bowl.
Sprinkle almond flour evenly over rolled-out dough. This will help absorb some of the fruit juice.
Using a slotted spoon so as to not capture too much juice, transfer fruit-sugar mixture to rolled-out dough. Dot evenly with cubes of butter.
Fold the edges of the dough over, pressing into the filling if necessary. Brush with egg wash and sprinkle with coarse sugar.
Bake for 35-45 minutes, until the pastry is golden-brown and the juices are bubbling. Don’t worry – the juices may burn in the pan but the tart will be fine.
Remove from oven and allow to cool slightly before cutting and serving.

Toss persimmons, sugar, and cinnamon together in a large bowl. Let sit for 30-45 minutes, until fruit starts to soften.
Using a slotted spoon so as to not capture too much juice, transfer persimmon-sugar mixture to rolled-out dough. Dot evenly with chopped pecans and cubes of butter.
Fold the edges of the dough over, pressing into the filling if necessary. Brush with egg wash and sprinkle with coarse sugar.
Bake for 35-45 minutes, until the pastry is golden-brown and the juices are bubbling. Don’t worry – the juices may burn in the pan but the tart will be fine.
Remove from oven and allow to cool slightly before cutting and serving.

Heat apricot jam together with the Calvados in a microwave on low power for 30 seconds (or longer if the jam doesn’t soften). Stir until combined.
Brush the tarts completely with the apricot-Calvados mixture.
Allow tarts to cool slightly and serve warm.