Recipe-Finder.com
  • 8servings
  • 85minutes
  • 365calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, D, P
MineralsZinc, Copper, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cup(s) all-purpose flour

  2. 2 tablespoon(s) sugar

  3. 1/4 teaspoon(s) baking powder

  4. 1/2 cup(s) (1 stick) cold butter or margarine , cut into pieces

  5. 1/3 cup(s) sour cream

  6. 1 large egg yolk

  7. 2 tablespoon(s) water

  8. 1/2 cup(s) sugar

  9. 2 tablespoon(s) all-purpose flour

  10. 1/2 teaspoon(s) grated fresh lemon peel

  11. 1 pinch(s) ground nutmeg

  12. 1 1/2 pound(s) mixed fruit , such as nectarines, plums, peaches (peeled), apricots (all pitted and thinly sliced); raspberries, blackberries, blueberries, grapes, and/or cherries (stems removed; pitted and cut in half)

  13. 2 tablespoon(s) butter or margarine , cut into small pieces

Instructions Jump to Ingredients ↑

  1. Prepare Crust: In large bowl, with wire whisk, mix flour, sugar, and baking powder. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. In small bowl, with fork, beat sour cream, egg yolk, and water until blended. Drizzle sour-cream mixture over flour mixture and stir with fork until dough begins to hold together. Gather dough into ball; divide in half and shape each half into a rectangle. Wrap each rectangle separately in plastic wrap and refrigerate 30 minutes or freeze 15 minutes, until firm enough to roll.

  2. On floured surface, with floured rolling pin, roll 1 rectangle into 19-inch by 6 1/2-inch strip. Using bowl or plate as guide, cut out three 6-in. rounds; reserve trimmings. With wide spatula, transfer rounds to large cookie sheet, leaving room for fourth round; refrigerate. Repeat with remaining dough and another cookie sheet. Gather trimmings; wrap in plastic wrap and freeze 10 minutes. Reroll trimmings into a 12-inch by 6 1/2-inch strip; cut out 2 more rounds; place 1 round on each cookie sheet and refrigerate while preparing Fruit Topping. (Discard remaining trimmings.)

  3. Preheat oven to 400 degrees F. Prepare Fruit Topping: In small bowl, with fork, mix 1/4 cup sugar, flour, lemon peel, and nutmeg. Sprinkle about 2 teaspoons of mixture on each dough round, leaving 3/4-inch border. Arrange prepared fruit on top of sugar mixture. Fold uncovered border of dough over fruit, pleating edges and pressing them together to keep fruit in place. Sprinkle remaining 1/4 cup sugar over fruit and dot with butter.

  4. Place cookie sheets on two oven racks and bake until crust is well browned and fruit is tender, 25 to 30 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking to ensure even browning. With wide spatula, transfer galettes to wire rack to cool.

Comments

882,796
Send feedback