My dad recently returned from a fishing trip in Alaska.   Last weekend we were at the family lake cabin again and got to indulge in his fresh catches.  While dinner was being made, I was thinking about dessert (you know me and my sweet tooth).  I wanted something light and refreshing to compliment the lovely fresh fish and I did not want to go to the grocery store.  With plenty of fresh fruit around, I decided to make a galette.  The beautiful thing about this dessert is that you can make it with whatever fresh fruit you have on hand regardless of the time of year.  In the fall and winter it is wonderful with apples or pears and in the spring and summer the sky is the limit:  peaches, plums, nectarines, berries, etc.  So while preparations for the fish feed were underway,

I whipped up my favorite pastry dough, pâte brisée, sliced some nectarines, rinsed some berries and while we devoured the fresh salmon and halibut, dessert baked in the oven.  To top of this simple summer delight, I made some ginger whipped cream.

Pâte brisée                      (Recipe from Martha Stewart)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water
  1. Pulse flour, salt, and sugar in a food processor until combined.    Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 5 seconds.
  2. Drizzle water evenly over mixture. Pulse until mixture just begins to hold together, about 10 seconds. (Dough should not be wet or sticky.) Press dough into 1 large disk (for mini pies) or 2 small disks (for large pie), and wrap in plastic wrap. Refrigerate until firm, about 1 hour or overnight.

(I was at the lake cabin and therefore did not have a food processor so I used my hands which worked just fine.)

Roll out dough on floured work surface

Place dough onto parchment-lined baking sheet

For the filling:

  • 4 cups of your fruit of choice
  • 2 Tbsp flour
  • 1/3 cup sugar

Mix ingredients and pour or arrange fruit over pastry crust

 Fold crust over partially covering fruit working in a circle

Brush top of pastry with beaten egg and sprinkle with sugar

Bake at 450° for 20 minutes or until golden brown

Serve with whipped cream or ice cream (for my ginger whipped cream, mix 1 cup whipping cream, 1 tsp ginger paste and 1/2 cup powdered sugar with a mixer until medium to firm peaks form)

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2 Comments ( Reply )

  1. Kitty Burke
    Jul 10, 2011 @ 6:16 pm

    I couldn’t be prouder of you if you were my own daughter….. wow….. I am loving your blog site. I haven’t even made one new recipe this summer, so busy with the wedding and all, but now I will be looking at all your recipes, picking a few, and making them. I loved reading your biography too. You are an excellent writer, your photos of each step are so good!!! I am very, very proud of you. Keep it up, I am enjoying. Love you,


    • Mercedes Porter
      Jul 10, 2011 @ 7:10 pm

      Thank you Kitty! That’s so nice of you! You will have to let me know which recipes you make! I hope you are finding some time to relax now after the busy time with the wedding.


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