YOSSY’S RED FRUIT GALETTES // yields 4 medium sized galettes
– Adapted from Apt. 2b Baking by Yossy Arefi
17 ounces all-purpose flour
1/4 ounce salt
1 ounce granulated sugar
12 ounces unsalted butter, cold and cut into cubes
8 ounces ice water (may use less or more of this)
2 teaspoons apple cider vinegar
Combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough too.
Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water into the flour until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split up into 4 equal dough parts, form into discs and wrap in plastic wrap. Chill the dough for at least one hour before using, or overnight.
About 2 1/2-3 pounds of assorted red fruits (strawberries, raspberries, cherries, sour cherries, currants, etc.)
2-3 ounces granulated sugar depending on the sweetness of the fruit (for example: currants will need more, sweet cherries less)
4 ounces raspberry or strawberry jam
Juice and zest of 1/2 lemon
Pinch of salt
1 tablespoon all-purpose flour (only if the fruit seems very juicy
1 egg beaten with a pinch of salt for egg wash
2 ounces coarse sugar such as demerara or turbinado for sprinkling
Work with one piece of dough at a time and on a floured surface, roll the dough into a roughly 13” circle, 1/4-1/8” thick. Transfer the rounds to two or four large, parchment-lined sheet pans depending on how many gallettes being prepped. Store in the fridge while you prepare the filling.
Pit the cherries and remove the stems from the strawberries. In a large bowl, rub the lemon zest and salt into the sugar. If you’re using flour, add it to the sugar mixture. Add all the fruit and the jam to the bowl and toss gently to combine.
Remove the pastry from the fridge and then divide the fruit evenly between the disks, leaving a 1 1/2” border around the edges. Fold the edges of the pastry over the filling and gently brush the egg wash between the folds to seal. Chill the formed tarts until the dough is very firm.
While the tarts are chilling, preheat your oven to 400º. When the tarts are nice and cold, remove them from the fridge, gently brush the pastry with egg wash and sprinkle the pastry and the fruit with coarse sugar. Bake until the fruit juices bubble and ooze and the pastry is a deep golden brown, about 30-40 minutes. Let cool before serving.