Pie is one of my favorite desserts and this rustic tart (or galette) is easy and beautiful in its simplicity. My good friend Jane introduced me to this recipe a couple years ago. She made hers with pears. It works with almost any kind of fruit filling….peaches, pears, apples, berries. Today I made it with pears and apples. Awhile back my daughter and I made a galette with apples and raspberries. I keep my cornstarch and baking powder right next to each other in my baking cupboard and I somehow confused the two. We wondered why our fruit was bubbling. Was a fail that we fortunately were not serving to guests. But, we did eat it ourselves. Waste not, want not…or something like that. Pay attention to the ingredients and I promise that you will enjoy this recipe.
Pie crust (homemade or pillsbury refrigerated crust)
I prefer to make my own crust but in a pinch the refrigerated crust works fine.
5 cups of sliced fruit (I used 2 pears and 3 apples)
1/2 cup golden raisins or dried cherries or cranberries
1/2 cup amaretto
3 T cornstarch
3 T brown sugar
5 T white sugar
Preheat oven to 450
Peel, core and slice the apples. Core and slice the pears. Put them in a shallow dish with the raisins and amaretto and let them marinate for about 30 minutes. Longer is okay. While you’re waiting for the fruit, prepare your pastry. Roll out a disc about the size of a pizza pan.
Line a baking pan with parchment paper. Once your fruit has marinated combine the brown sugar, corn starch, and 3 T of the white sugar. Drain the amaretto from the fruit. (Save it, it’s perfectly fine to sip on while you finish preparing the tart). Toss the fruit in the sugar mixture. Heap the fruit in the center of the prepared pastry. Fold the edges over. Sprinkle with 2 T of granulated sugar.
Bake at 450 for 20 minutes. Reduce oven temperature to 350 and bake for 45 minutes. Remove to a cooling rack.
Serve warm with a scoop of vanilla ice cream or at room temperature with a generous dollop of whipped cream.
Galette is a French word and means “any of various round flat pastries with a sugar glaze or a sweet filling such as fruit.” If you want to impress people serve them a “galette”. If you’re just serving it for dessert tonight call it a rustic tart. Either way, enjoy!