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Paula Nemzek for KCTS 9 Cooks

These beautiful rustic tarts take just about 30 minutes from start to finish, but will make your guests think you spent hours in the kitchen. We used a pound of apriums (an apricot-plum cross) from our farmer’s market; they would be delicious using almost any fruit. To celebrate the Fourth, try a mixture of blueberries and sliced strawberries. Because of the short baking time, you won’t want to use apples unless you precook them a bit.

serves 8 to 12

  • 2 9-inch refrigerated pie crusts, or your own recipe
  • 1-11/2 pounds fresh fruit, pitted and cut into bite-size pieces
  • 2-3 tablespoons sugar
  • 2-3 tablespoons flour
  • 2 tablespoons apricot jam
  • 1 egg, beaten
  • 6 tablespoons turbinado (raw) sugar or coarse sugar crystals

Preheat oven to 450 degrees, Line a large baking sheet with parchment paper. In a bowl, mix prepared fruit with the sugar and flour. Adjust sugar and flour according to amount and type of fruit; a nice even coating over the fruit will make a great filling.

Lay out one pie crust on the parchment paper, and with the back of a spoon, spread the jam in a circle out to within 2 or 3 inches of the outside of the crust. This helps prevent leaking if the filling is extra juicy. Fill with half the fruit filling, leaving a 2- to 3-inch border. You may use more fruit, mounding it up, and have a border of just over an inch if you wish. Fold the unfilled border up over the fruit, creating pleats as you go. Move the first galette over on the parchment to make room for the second, if needed, and repeat with the second crust.

Generously brush the folded crusts with the beaten egg and sprinkle with the turbinado sugar. This gives the galettes that fancy, professional look. Bake 13 to 15 minutes, until the crust is nicely browned. 

Remove from oven and serve warm, topped with ice cream or sweetened whipped cream. They may be made earlier in the day and refreshed in a warm oven while you cook dinner. You’ll get raves from family and guests.

Note: Frozen fruit may be used, but may ooze out of the crust because of the higher moisture content.