Fruit Galette Recipe (2024)

This is a great recipe, but very messy. The liquid leaked out and burned on the sheet pan. I took the recommendation for the NYT blueberry pie and drained the liquid that exuded from the fruit (peaches) after adding the sugar, cornstarch and lemon juice and cooked it briefly to let it thicken. Then poured the thickened sauce back over the fruit after piling it in the dough. Much less leakage and better flavor than just leaving the juice out.

I love this recipe. Beware, don't pour in all of the egg/heavy cream mixture into the crust. The recipe is not clear about that until it's too late.

There a quite a few useful tips in the video that accompanies this recipe. I made it with peaches from the farmers' market last summer and added a bit of cardamom.

This tasted fabulous, but I think there should be a note about the quantity of liquid you have to deal with when using berries. I made mine with raspberries, and followed the directions to the letter, but the liquid collapsed part of the crust in the oven and it was a mess.

I followed the recipe to a tee. I used the food processor also; GREAT way to do the crust. Thanks for the tip. Used peaches and raspberries. Added some cinnamon and sprinkled with "sugar in the raw" (turbinado). Don't forget the lemon zest in the crust! The crust is to die for! DO IT! YOU'LL BE GLAD YOU DID!

We're in South Africa and mangoes are in season, so I made it with mangoes, added lime juice and zest, and instead of Melissa's suggested jam, I spread Mrs. Ball's chutney generously on the dough before adding the mango filling. Scrumptious with a little kick.

Watch the video before baking...it was super helpful. I didn't want to make a large galette, so I made the crust and divided it into 3 parts, freezing some for later. I made a third of the filling. Because of operator error, some of the raspberry juice leaked out, but the mini galette was still delicious. The crust was particularly good. The only change I made, other than dividing it into thirds, was using half and half instead of heavy cream in the egg mixture. It worked fine.

This recipe turned out wonderfully! I followed it exactly including the lemon juice and zest. I used peaches with 4 tbsp cornstarch and 3/4 cup sugar. Absolutely delicious. I was worried about the liquid leaking so instead of pouring the entire fruit mixture and extra liquid onto the dough, I simply mixed it together, let it sit for 10min, and then scooped the fruit onto the dough and left the extra liquid behind. Was plenty-juicy and flavorful.

Be sure to remove the dough from the fridge a little while before you need to roll it out...it makes the process much easier. I needed to use more cornstarch as I used very juicy stoned fruit.

Lewis is right. You MUST boil the liquid to thicken it. Do exactly what he says. There will be a little leaking but not much. I used a silpat liner in my sheet. Easy clean up.

This is so enjoyable to make. So fast and easy. I use store bought pastry dough (yep I cheated). I found it best if you use unripened nectarines. Then follow the recipe. Wonderful.

After tossing the filling ingredients together, set aside for 5-10 minutes to draw out the juices. Then transfer the filling to the dough circle, leaving the excess juices behind. This helps avoid the leakage and burning.Also, I suggest adding a 1/2 - 1 tsp. of cinnamon to blueberry filling. Brings the flavor over the top!

With peaches, maybe increase fruit to four cups. Next time I'll add a tsp of vanilla extract to the crust; maybe cinnamon or grated nutmeg to the fruit.

Made it with apple pie filling I froze last fall but added 2.5T cornstarch and lemon juice and zest as called for in recipe. Only about 2t leaked out, the parchment paper saved the day. Used homemade peach jam on bottom and i think that helped crust to bake though and not be gummy. Had paid attention about the egg and cream so had plenty to coat the edges which turned out golden brown. Definitely will make again; everyone loved it.

Well I just have to say that was easy, attractive on the table, and it really does taste good. Thank you N.Y.T. and fellow bakers for your generous sharing of tips and know how. Den

Use 1/2 and 1/2 instead of heavy cream

Used strawberries and a frozen gluten-free pie crust. Put a layer of almond paste under the fruit. Great easy dessert.

Jacque Pepin’s recipe for plum (or apricot or apple or whatever fruit) is way better than this. This recipe has way too much ditzing around with unnecessary ingredients in strange places, such as lemon juice in the crust. Galettes are French in origin, so go to the sources—Julia Child, Jacques Pepin, Pierre Franey, etc. The galette is a simple and elegant tour deforce of fruit and rich crust, and easy to do. And forget corn starch as a thickener; use tapioca flour.

This is a great recipe! I love galettes and will try every crust and filling recipe. This crust is more like a pie crust, flaky and light. I used late summer nectarines, strawberries, and blueberries - a super juicy mix. One tip is take some fruit juices and mix the cornstarch separately before adding to the fruit mixture so there are no tiny pockets of corn starch. I used about two tablespoons for 3c of fruit. Mine did leak a bit but didn’t matter. Mouthwateringly delicious. Thanks Melissa!

I've made this multiple times when I've needed a quick recipe that isn't very dairy forward. It's so easy and a quick put together. I like to line my baking sheet with a piece of parchment just to help with the leaking but the bottom doesn't get soggy. Since galettes are fairly freeform they don't stress me out as much as pies do!

This was amazing. Flaky crust. I added water as the dough wasn’t coming together, until it did. I didn’t have cream and egg wash worked fine on the crust. 3 cups of peaches, tbsp of cornstarch and 3/4 c of sugar was perfect. It did leak a bit but oh well. Gotta have vanilla ice cream for serving.

Made this with peaches/nectarines/blueberries, but with the "Foolproof Pie Dough" (vodka) recipe. There's nothing like the fresh fruit of August! Followed the reader's suggestion to let the filling sit in the fridge and scoop the fruit out of the settled liquid (BEST tip)--I made the filling midday and by assembly time there was a LOT of liquid. Sealed the bottom of the crust with egg white, then a ginger spread! Used the remaining white and yolk with water to brush over the rest of the galette.

I've tried this recipe twice now. First with peaches and last night with raspberries. Both turned out great. Cooked it directly on a preheated pizza stone, but nestled inside a parchment paper enclosure to keep the juices from spilling out onto the oven.Super simple dessert with vast possibilities for fillings.Oh, one change I made was the crust. Switched to an all butter crust.Thank you and enjoy.

The first time I cooked this I used blueberries and it was absolutely incredible. Our daughter asked if I had bought this at the store. The second time I made it, I used strawberries and it didn't have the punch the blueberry had. The third and most recent time I made it, I used ollieberries (we live in a berry paradise) and it was out of this world. So easy and highly recommend this recipe!

If you’re using lemon zest & juice in the crust & making it in a food processor, add those 2 ingredients with the butter. I didn’t, and the dough came together so quickly I missed my chance! Next time.

Fruit to crust ratio is important or it’s a bit dry and crust seems thick. Roll thin. At least 3 cups of fruit. Drain fruit after adding ingredients and cook on low temp to thicken.

Careful of fruit to crust ratio or tart can be dry. Roll thin. At least 3 cups of fruit. Drain after adding ingredients. Cook just until. Thick but not dry. Dust crust with Demerara sugar. Cool we’ll before moving from parchment to cake plate.

Crust only comes up 1 inch. Just enough to curve around base of fruit.

I've made this recipe twice and the crust is too crumbly to work with. I carefully followed the instructions to put most of the egg/cream mixture in the crust ("Drizzle the egg mixture (up to ¼ cup) over the dough"). I mixed the dough by hand and chilled it. What am I doing wrong? I've made lots of pies using hand mixing, but using Crisco instead of butter.

I am surprised this recipe stays up despite the fact that it simply does not work. I am an experienced baker who has made many galettes and followed this to a t using nectarines. The dough does not stay together, partially melts when baking, and the juices run out making a mess. How is this acceptable? A recipe should work without following people’s notes. There are many better recipes online, do not use this one! The end result was good but now you have burned sugar all over the oven!