Mixed fruit galette

Summer fruit, or really any season's fruit lend themselves to rustic tarts, or galettes. Once you get the basics down, they are an easy, adaptable, and delicious dessert that you can throw together for a party or just for a sweet weeknight treat. Yes, you do have to learn how to make dough, but our recipe is tried and true, and you can make it in the food processor. We always make a full batch of dough as we love having one dough at hand in the freezer. One batch makes two tarts! The dough can be jazzed up with whatever spices you like, this one has some ginger and vanilla in it, but cardamon, cinnamon and nutmeg are all tasty additions. You can also go savory with basil, oregano, or even sesame seeds and fill with veggies. We will post a recipe for a savory galette soon! It may look hard, but we promise, try it and once you make one you won't be able to stop!

Mixed Fruit Galette
Makes one Galette that serves about 8
 
½ Batch Basic Pie Dough
2-3 cups mixed fruit, cut into bit sized pieces (this has apricots, blueberries and strawberries)
1 lemon, juiced and zested
¼ c to 1/3 c sugar depending on the sweetness of your fruit
1/4 cup cornstarch
½ teaspoon ginger, nutmeg, or cinnamon
½ teaspoon vanilla extract
1 egg, beaten
Sugar for sprinkling
 
Dough
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all purpose flour
1-teaspoon salt
1 tablespoon sugar
1 tsp. cinnamon, ginger, or nutmeg
6 tablespoons ice water 
2 teaspoons vanilla
2 teaspoons apple cider vinegar
 
 
Dough- Put butter, shortening, 2 cups of flour, cinnamon, sugar and salt into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add vanilla, and apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use.  If freezing the dough, put in fridge the night before you want to make the tart.
 
Preheat oven to 375
 
Add cornstarch, lemon juice, vanilla extract, lemon zest, sugar, and spice to a bowl. Mix then add the fruit. Carefully mix fruit, but mix well so juices begin being released. Mix until cornstarch is almost dissolved then set aside.
 
Roll out half your dough on a well-floured surface.  Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
 
Place fruit in middle of the dough and spread out, leaving about a two-inch rim around the sides. Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon.  You can stop here and brush with egg wash, then sprinkle with sugar. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash and sprinkle with sugar.
 
Bake for 40-50 minutes until fruit is bubbling and dough is brown.  If it browns too quickly cover with foil and keep baking.
 
*You can also freeze before baking and then bake when you choose. It will take about 20 more minutes.