Seasonal Pastry Recipe

Prepare dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt until evenly combined.

Cut in butter

Scatter 12 tablespoons (1.5 sticks) of cold, cubed unsalted butter over the flour. Using a pastry cutter, two forks, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining (about 6 to 10 pulses in a food processor).

Add cold liquids

In a small bowl, whisk together 6 tablespoons ice water, 1 large egg, and 1 teaspoon apple cider vinegar. Drizzle about half of this liquid into the flour-butter mixture and gently fold with a fork or rubber spatula. Add more liquid a tablespoon at a time just until the dough holds together when pinched. You may not need all the liquid; avoid overworking the dough.

Form and chill dough

Turn the dough onto a lightly floured surface and gather into a disk about 1-inch thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (up to 2 days). Chilling relaxes gluten and firms the butter for a flakier crust.

Prepare fruit

While the dough chills (or up to 1 hour before baking), place 4 cups sliced seasonal fruit (for example: 2 medium apples thinly sliced, 1 large pear sliced, and 1 cup late-season berries) in a large bowl. Toss immediately with 1 tablespoon lemon juice and 1 teaspoon finely grated lemon zest to prevent browning.

Mix filling ingredients

To the fruit, add 1/2 cup packed brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Gently toss until the fruit is evenly coated and the cornstarch is distributed. Let sit 10–15 minutes; juices will develop and thicken slightly.

Adjust sweetness and texture

Taste a small piece of fruit; if fruit is very tart, add up to 1 additional tablespoon granulated sugar. If the mixture seems very wet after resting, add 1 tablespoon more cornstarch. Stir in 2 tablespoons unsalted butter pieces just before assembly to add richness.

Preheat oven and prepare baking surface

Position a rack in the center of the oven and preheat to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat.

Roll out dough

Remove chilled dough from refrigerator and let sit 5 minutes to soften slightly. On a lightly floured surface, roll dough into a roughly 12-inch circle about 1/8- to 1/4-inch thick. Transfer the rolled dough to the prepared baking sheet (use the parchment to help move it).

Add filling

Mound the prepared seasonal filling in the center of the dough, leaving a 2-inch border all around. Spoon any accumulated juices over the fruit if desired, but avoid excessive liquid.

Fold edges

Fold the exposed dough edge over the filling in pleats, creating a rustic freeform tart and leaving the center exposed. Press pleats gently to seal; do not overwork.

Egg wash and sugar

Whisk together 1 large egg and 1 tablespoon milk or cream. Brush the dough edges with the egg wash, taking care not to drip egg on the fruit. Sprinkle 1 tablespoon turbinado or coarse sugar over the washed pastry for sparkle and crunch.

Bake

Bake on the center rack for 35–45 minutes, until the crust is deep golden brown and the fruit is bubbling in the center. If the edges brown too quickly, tent loosely with aluminum foil after 20 minutes.

Finish

Remove from oven and dot exposed fruit with any remaining 1/2 tablespoon butter if you like extra gloss. Let the galette cool on the baking sheet for 20–30 minutes to set the filling before transferring to a rack.

Dust the cooled seasonal pastry lightly with 1 teaspoon powdered sugar if desired. Slice into 6 wedges and serve warm or at room temperature with about 3/4 cup vanilla ice cream or crème fraîche on the side.