This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

　　

Ingredients

makes one 10-inch galette

　　All-purpose flour, for dusting

　　1/2 recipe Cornmeal Pâte Brisée (recipe follows)

　　12 fresh apricots (1 1/2 pounds), pitted and cut into sixths

　　2 cups fresh blackberries

　　1/2 cup granulated sugar

　　Juice of 1/2 lemon (about 1 tablespoon)

　　2 tablespoons cornstarch

　　Pinch of salt

　　1 large egg, lightly beaten

　　Sanding sugar (or granulated sugar), for sprinkling (optional)

　　

Cornmeal Pâte Brisée

2 cups all-purpose flour

　　1/2 cup cornmeal

　　1 teaspoon salt

　　1 teaspoon sugar

　　2 sticks (1 cup) unsalted butter, cold, cut into small pieces

　　1/4 to 1/2 cup ice water

　　(makes enough for two 9-inch single-crust pies or one 9-inch double-crust pie)

　　

Step 1

On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer dough to a large parchment-lined baking sheet. Refrigerate until ready to use, up to 1 hour. Meanwhile, preheat the oven to 375°F.

　　

Step 2

In a large bowl, gently toss together apricots, blackberries, granulated sugar, lemon juice, cornstarch, and salt. Arrange fruit mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.

　　

Step 3

Brush edges of dough with egg, and sprinkle with sanding sugar, if using. Bake until crust is golden brown and the juices are bubbling, about 1 hour. Transfer the baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

　　

Cornmeal Pâte Brisée

Step 4

Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).

　　

Step 5

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

　　

Apricot-Blackberry Galette how-to

Step 6

Dough is rolled into a round, then filling is mounded in the center, leaving a 2-inch border.

　　

Step 7

The border is folded up to partially cover fruit, then overlapped and pressed to adhere.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter