As I mentioned in my last post, Daddy suggested bringing apple pie, so my thoughts turned toward a tart. I found gorgeous fresh plums and turbinado sugar at the farmer’s market, strawberries on sale at the supermarket, and ended up with this little gem.

Did you know? Tart and Pie can generally be used interchangeably, but by definition are both baked in a pan with a type of dough crust. A pie can be open or have a top crust, but a tart always has an open top. A galette is freeform and flat, and can be a pie, cake, or cookie depending on origin.

A Baked Galette

Spring Fruit Galette (Inspiration Recipe from Smitten Kitchen)

Pate Brisee (aka Pie Dough) :
StumbleNote: I used another recipe for Pate Brisee and neglected to halve it. I ended up with enough pastry dough to wallpaper the kitchen. These are the proper proportions for one normal sized tart or galette, not the baking sheet sized monster that I made.

1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Crumb flour, sugar, salt, and butter in food processor, then drizzle water into the mix until it just starts to hold together. You can do this whole process by hand if you wish, I just like using kitchen gadgets.  Dump onto a clean flat surface and gently knead until it’s a soft ball.  Roll out to a disc and transfer to a parchment-lined baking sheet.


2 Apples – I used Fuji and Green
3 Plums
5 large strawberries
1/2 cup raw (turbinado) sugar

Core and slice all of the fruit, and fan on the disc of pastry. Fold the edges of the pasty up to hold the fruit in place, and sprinkle the sugar over the top. Dot with a bit of unsalted butter.  Bake at 400 degrees for 40-45 minutes.


  • The more densely you layer the fruit the longer you’ll need to bake for the apples to become tender.
  • Don’t overbake – you want fruit to be just fork tender, not total mush
  • Cut back on the sugar if you choose a sweeter fruit ie. red delicious apples, raspberries, mandarin oranges.  I like the tartness of a Fuji apple but felt that the green apples were a bit mealy.
  • For adults, brush a fruit liqueur such as creme de cassis or Gran Marnier over top for a pretty glaze with a kick.

Serve with the ice cream or sorbet of your choice and garnish with mint. Enjoy!