I made us a quick little something for the weekend. It’s a gluten-free summer fruit galette that I ate steadily for two days straight.
Truth be told, my cooking in these late days of summer has been slow and plodding. I mean… it’s August in New Orleans. Of course it’s slow and plodding. We’ve been carrying around this humidity blanket for months now.
We don’t have fancy photography today. We just have a few casual shots from testing this recipe one Saturday morning. It was pleasing to me and I thought it might be pleasing to you this coming weekend.
This tart is very much like A Summer Tomato Galette of just a few weeks past so… you can see I’ve taken on a theme. I stand by it. Let’s slowly fold crust over summer fruit until we can’t any longer.
I made this galette with ripe purple plums though you could certainly use peaches or pluots, apricots if your spendy, a berry of course… heck, you could even use a jar of good quality jam instead of fruit (and how very Ina of me to insist on quality, ya know?).
The crust is me inching my way towards a gluten-free / naturally sweetened pie crust I’m super happy with.
I used an all-purpose flour blend with a few tablespoons of almond flour (because I love the texture and moisture), coconut sugar, xanthan gum (for elasticity), egg (for binding) and salt.
My fat? Butter, of course. You are welcome to use a vegan alternative if you’d like!
Add five plums or a few peaches or a few handful of berries.
I used a bit of delicious glue by way of lemon curd below the fruit but you might like jam instead.
I made this gluten-free crust (lightly adapted from this King Arthur flour recipe) just as I do my all-butter pie crust. Same breaking down of butter into flour. Let it chill in the refrigerator for at least an hour – and there’s no fudging this step. You want the moisture to absorb and the fats to harden.
Rolling the crust into a round shag just took plenty of gluten-free flour on the rolling surface and a few patching of cracks by folding the dough over itself a bit.
Spread the center of the crust with lemon curd, preferably leftover from the Cherry and Lemon Ice Box Cake you made. If you don’t have lemon curd, any fruit jam would be lovely.
Sprinkle the curd or jam with a bit of almond flour.
My sliced plums were sprinkled with a few tablespoons of coconut sugar, a dash of cinnamon, a squeeze of lemon, and a tablespoon of cornstarch. Pile it into the crust.
Trim the edges and fold up the crust.
Dot with butter though you certainly don’t have to.
Brush with egg wash and hustle it into the refrigerator to chill while the oven preheats to very hot.
Bake until it bubbles and smells absolutely divine. The fruit will be tender. The crust will be matte and crisp. The whole sweet little tart should seem irresistible. It’s absolutely fine is some juices have bubbled out and over. That’s a blessing as far as I’m concerned. That’s our sweet, last of summer galette. Let’s get it while we can!Print
The Last Weekend of Summer GF Tart
A simple summer tart made with gluten-free and almond flour and just about any fruit you have on hand.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4 1x
- For the Crust:
- 1 1/4 cups (184g) gluten-free all-purpose flour (I like King Arthur and Bob’s Red Mill here)
- 2 tablespoons almond flour
- 1 tablespoon coconut sugar
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, cold and cut into small cunes
- 2 large egg, one for the crust and one for the egg wash
- 2 teaspoons apple cider vinegar
- 2–3 tablespoons cold water
- For the Filling:
- 5 ripe plums, sliced (feel free to a heaping 2 cups of any fresh fruit you like)
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- juice of half a lemon
- 1 1/2 tablespoon cornstarch
- 1/2 cup lemon curd or any jam you like
- 1 tablespoons almond flour
- 1 tablespoon unsalted butter
- First, let’s make the crust! In a medium bowl, whisk together the flour, almond flour, coconut sugar, xanthan gum, and salt.
- Toss in the cold butter cubes and work into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining along with flecks of butter the size of oats..
- Whisk 1egg and vinegar together until well combined. Stir in 2 tablespoons of cold water. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 additional tablespoons cold water if necessary.
- The mixture should be moist but not sticky. If it is sticks, dust the counter with a bit of all purpose flour and press a few times. If the dough seems crumbly and dry, add another splash of water.
- Wrap pie dough in plastic wrap and refrigerate for 1 hour or overnight. If refrigerating overnight, allow to rest on the counter for 10-15 minutes before trying to roll the crust.
- While the pie crust rests, in a medium bowl toss together fruit, coconut sugar, cinnamon, lemon juice and cornstarch. Stir very gently until cornstarch disappears. Set aside.
- Roll the crust on a very well floured (gf of course) work surface. Move the dough around the counter as you roll to ensure that it isn’t sticking to the counter. If you encounter any cracks, fold the crust over itself a bit to seal it and keep rolling. Roll to a 12-14 inch round. It’s ok if the ends are shaggy. Use a small sharp knife to trim the edges round and clean. Place crust round on a piece of parchment paper on a rimmed baking sheet.
- Lightly brush the crust with egg wash. Spread curd or jam around the center of the crust, leaving about 2 inches from the edges free of spread. Sprinkle with almond flour. Layer on the fruit and any juices. Work around the edges, folding the crust over the fruit. Dot with butter. Place the galette in the refrigerator or freezer while you preheat the oven.
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F. When nice and hot, add the cold galette and bake until golden and bubbling, about 40-45 minutes. Rotate once during baking.
- Remove from the oven and allow to cool for a few minutes before slicing and enjoying with coffee or tea. Leftover galette can we wrapped and refrigerated for up to 3 days.