One of my favorite ways of using seasonal fruit is by making a rustic tart or galette. It is so easy to be creative with the combination of fruits, add the sweetener of choice whether it be sugar or honey, toss in a pinch or two of spices such as allspice, cinnamon or nutmeg, some fresh lemon or orange zest, and bake it all up in a pre-made puff pastry dough. So simple and oh so good.
galette with white-flesh and donut peaches garnished with sliced nectarines
white peaches are typically sweeter and easier to digest than their traditional yellow counterparts
how adorable are these? saturn aka donut peaches aka little baby bottoms
I noticed this plant growing in my side yard and thought the buds were so cute. I’m not sure what variety of plant it is though. Maybe lamb’s ear because of the stems and leaf coloring? If any of you are plant enthusiasts and know what they are, please feel free to leave the name in the comment section! With my luck, I have a lovely photograph of weeds and a side-yard full of ’em.
A combination of fresh berries are a tasty alternative to summer stone fruits.
As an alternative to buying frozen fruit in the market, it is so easy and far less expensive to make your own! During the seasons when the fruit is plentiful, such as now for stone fruits… wash the outside of the fruit, slice in to 1/2-inch slices and place on a baking sheet. Place in the freezer for 1 hour. Remove fruit and place in a freezer bag being sure to squeeze out all the excess air before sealing. Fruit can be enjoyed for 3-6 months depending upon the variety. I always have several bags of fresh/frozen fruits on hand (even peeled bananas) for use in smoothies and in the winter I luv whipping up strawberry margaritas made from the organic strawberries I froze during the previous summer, Olé!
- 1 large egg
- 2 sheets frozen puff pastry, thawed (one 17-18-ounce package)
- 2 tablespoons unsalted butter, cut in to 8 pieces
- 3 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 4 ripe peaches, peeled, pitted and cut into 1/2-inch-thick wedges
- sanding sugar (optional)
- Position a rack in the lower third of the oven and preheat to 450 degrees F. Place a piece of parchment paper on a baking sheet and set aside.
- Beat the egg with 1 tablespoon water
- Unfold 1 sheet of the puff pastry on to a floured surface and brush the egg and water mixture over the dough. Unfold the other sheet of puff pastry and lay it on top. Press the sheets together and using a rolling pin, roll out into a 14-inch square. (Refrigerate the leftover egg wash for brushing on to the galette during baking.)
- Transfer the pastry to the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Combine the sugar, vanilla, lemon zest and lemon juice in a large bowl. Add the peaches and 3 tablespoons flour, mix well and set aside.
- Remove the pastry from the refrigerator. Trim the edges with a pizza wheel or sharp knife to make a 12-inch round. Spoon the fruit mixture in to the center, leaving a 2-inch border. Fold in the pastry edges over the filling, pleating as necessary. Scatter the pieces of butter on top.
- Bake the galette until puffed and golden, about 20 minutes. Reduce the oven temperature to 350 degrees F. Remove the galette from the oven and brush the pastry with the reserved egg wash and sprinkle sanding sugar over the top of the pastry (optional). Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 to 45 more minutes. Remove from oven and transfer to a rack and let cool at least 10 minutes before serving.
more recipes using summer fruits:
cherry and berry muffins recipe
strawberry & rhubarb crisps recipe
plum küchen recipe