Summer Fruit Galette is a tart and sweet quick seasonal dessert with a flaky pastry crust and mixed fruit filling. Ready in 40 minutes!
Summer just isn’t complete without Mixed Berry Pies, Peach Pies, and other fresh Fruit Desserts. This free form tart is like a simpler version of those classic pastries, and it’s also great for a Mother’s Day brunch.
Sabrina’s Summer Fruit Galette Recipe
There’s really no better time of year to make this fantastic dessert than in the summer. The blueberry, peach, and strawberry filling is lightly sweetened so you get all that natural flavor of the seasonal berries and fruit. And just like a pie, the juicy, fruity filling is wrapped in a flaky pastry. But unlike a pie, the crust is formed around the fruit and berries for a simple tart that bakes in a fraction of the time with way less work!
Recipe Card
Ingredients
- 2 peaches , pitted and sliced
- 1 cup blueberries
- 1 cup strawberries , sliced
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter , melted
- 1/8 teaspoon salt
- 1 refrigerated pie crust
- 1 large egg white , lightly beaten
- 1 tablespoon coarse sanding sugar
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add the peaches, blueberries, strawberries, sugar, cornstarch, vanilla, and cinnamon, tossing the mixture well.
- Add the pie crust to your baking sheet and brush with melted butter.
- Drain all liquid from the fruit mixture.
- Top with the fruit, spread to 2″ from the edge of the pie dough, evenly.
- Fold the crust over in 2″ sections, making overlapping folds as you go.
- Brush with egg white, then sprinkle with coarse sanding sugar.
- Bake for 25-30 minutes until golden brown and bubbly.
Nutrition
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Table of contents
About this Recipe
While it may sound fancy, a galette is a just simple fruit tart with even less work. There is no special pie or tart dish needed, and no prebaking! Instead the pie crust is laid out flat and folded partially over the fruit, similar to a Crostata. Baking the berries and fruit this way takes a lot less work than making a whole pie or tart, but you still get a similar beautiful summer fruit dessert. It is a quick yet elegant dessert that you can throw together for a family reunion, potluck, or picnic. Plus, you can switch out the fruit to match the season to make it year-round!
Recipe Tips & Tricks
- Sliced fruit: To slice the fresh peaches, start by cutting the fruit in half and taking out the pit. You can then use the paring knife to cut the peach into pieces. You want fairly thin sliced peaches for this recipe. Cut the tops off the strawberries and slice them thin as well. The blueberries you can leave whole.
- Fruit filling: Mix the filling ingredients well so that all the fruit is covered and everything is evenly distributed. Make sure to drain the excess juices, otherwise they could make the crust soggy or cause leaks and burn the bottom of the tart.
- Tart dough: Line your baking sheet with parchment paper so that the crust doesn’t stick. Spread the fruit filling into a somewhat even layer, but make sure you leave a 2-inch border so you have enough to fold over without any gaps. You don’t have to worry about making things too even when you fold up the dough, you just want to make sure the folds overlap so the filling doesn’t leak out as it bakes.
Topping Ideas
Serve it up with cool toppings like vanilla ice cream, whipped cream, or Stabilized Whipped Cream for a refreshing treat. You’ll love how the creamy toppings melt into the warm galette crust and fruit filling.
How to Store
- Serve: If you cover the Fruit Galette in plastic wrap or put it in an airtight container, it can stay good at room temperature for 2 days.
- Store: To keep it for 4-5 days, wrap it up and put it in the fridge.
- Freeze: Tightly sealed, you can also freeze Summer Fruit Galette for up to 6 months.
Variations
- Homemade Crust: Use my Pie Crust recipe instead of using store bought.
- Flavors: There are plenty of different flavors you can add to the fruit filling by mixing in lemon zest, lemon juice, orange juice, or almond extract. Lemon juice and almond extract are quite strong so use a light hand when adding them.
- Fruits: You can add to or swap out the delicious fruits in this recipe, either with ones you like better or what is in season. Try it with fresh apricots, blackberries, raspberries, or cherries. In the fall, try some tart apples, plums, pears, or cranberries.
- Sweetener: If you want to exchange the granulated sugar, try using brown sugar, honey, or coconut sugar. You can also reduce the sugar slightly, but keep in mind that along with sweetening the fruit, sugar also acts as a thickener to keep the filling from being too runny.
- Thickener: I use cornstarch to thicken the filling along with the sugar, and you do need a thickening agent or the juices will leak and burn. You can also use arrowroot powder or potato starch as a direct swap. You could also substitute all-purpose flour or tapioca starch, but you’ll need to increase the amount to ⅓ cup.
Related Recipes
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Photos used in Previous Posts
This was fantastic! The only addition I made was adding a splash of bourbon to the fruit ?
One minor detail, I didn’t see mention of when to use the salt, though I assume it’s with all the other dry ingredients that are tossed into the fruit.
Thanks for the clever ideas on using up seasonal fruit! ?
Delicious, quick and beautiful!
This is so delicious! I mix it up using different fruits and everyone loves it!
It’s so versatile!
This is one of our favorites! Everyone loves it.
Thanks for coming back to let me know, Beth.
So wonderfully light! Perfect for summer! I love how easy this is; I don’t even need a pie tin to make this delicious pie! This might just become my new go-to for summer desserts.
It’s incredibly easy!