One of the things I clearly inherited from my mom is a love for making and enjoying homemade desserts. All through childhood, I remember always looking forward to what fun surprise would follow dinner. From more elaborate creations, to a quick batch of cookies or homemade shakes (my dad’s specialty) — my family definitely loved to end a meal well. :)
Still, always being the health-nut, my mom was (and still is) great about trying to incorporate at least a little bit of nutrition into this tradition. So fruit cobblers, pies, and the like were always a favorite. And, all the better if the recipe is a snap to whip up!
Thus, I present to you our recipe for an uber-easy fruit galette. It will take your oven longer to heat up than to prepare this one. So gather up whatever leftover fruit is in your fridge, and put it to good use. And then smile and wipe your brow as everyone ooohs and ahhhs over the beautiful presentation that must have taken “forever” to prepare… :)
5-Minute Rustic Fruit Galette
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 tart 1x
Description
You will love this 5-miute rustic fruit galette, it tastes just like summer!
Ingredients
- 1 (9 inch) refrigerated pie crust
- 2 Tbsp. sugar, plus 1 tsp. for sprinkling on crust
- 1 Tbsp. cornstarch
- 1 large egg, beaten
- 2 – 3 cups of fresh fruit, cut into bite-sized pieces (I used strawberries, blueberries and a nectarine in this one
Instructions
- Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
- In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!) Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.
Love this galette dessert. I love strawberries, blue berries and raspberries and mulberries. Easy and delicious dessert!
Nice quick resting fruit pie without a gazillion ounces of sugar.
Is the bottom of this crust soggy?
I had a “discussion” with a fellow foodie last night over dinner at a restaurant on coincidentally the contrast between galette and crostata construction and YOUR recipe gave me bragging rights. Some times life gives us both some oven and smiles on our faces. THANKS ALI.
Truly one of easiest and best! Yum! I used peaches, strawberries, blueberries – close to 4+ cups. Delish!
This recipe doesn’t have you bake it long enough. The dough was under cooked. It looked like the photograph but the crust was inedible. Actually, the filling was undercooked too. I would suggest lowering the temperature to maybe 400 and baking it for 30 minutes or so; until the crust was golden and the filling was bubbling.
Typo: “You will love this 5-miute rustic fruit galette”
I used peaches, strawberries, blueberries and cherries, drained of extra juice. Parchment lined baking sheet. It looked beautiful, but the baking time was not long enough. I increased time to 17 min, still underdone bottom crust. Another similar galette recipe I made successfully, called for 20-25 min at 425* If I make this one again, I’ll def increase baking time to 20 min at least
The filling was very good, though!
Always impresses. Literally always.
Awesome recipe. Very simple that even I could do it. Turned out very nice. Delicious to eat.