Hands down, my favorite summertime dessert to make is a fruit galette. Sounds fancy (and looks fancy) but it couldn’t be simpler.  The beauty of this recipe is that you can use any ripe fruit you have on hand; I had some sweet strawberries and dried apricots on hand this time and the results were out-of-this-world delicious.

Here’s how you do it: unroll a store-bought pie crust onto a round pizza pan or baking sheet.  Spread a layer of your favorite jam onto the crust (I used apricot preserves to highlight the dried apricots I use in the filling), the cut fruit and a sprinkling of brown sugar and a drizzle of vanilla.  You then fold up the edges of the crust around the filling in a rustic, free form manner.  To give the crust a bit of pizzazz, I brushed it with an egg wash and then some crushed almonds and sanding sugar.  Bake in a hot oven until the crust is bronwed but still tender and the fruit is warm—sliced into wedges, this elegant dessert doesn’t need anything else, but a dollop of mascarpone or crème fraiche would be a decadent addition. That, and a glass of ruby port.

 

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Tagged: almonds, dessert, dried apricots, fresh fruit, fruit, fruit dessert, fruit galette, galette, pie crust, strawberries, strawberry and apricot galette, vanilla