Mom will never know rustic tart with puff pastry is easier than pie

Looking to impress Mom this Mother’s Day? The Culinary Institute of America’s fresh fruit galette may well do the trick.

This recipe is easy to prepare; the no-fuss, individual-sized desserts are made with store-bought dough and are ready to eat in about an hour.

Unlike formal tarts and pies that are baked in plates, pans or molds, the open-faced galette, a rustic tart with French origins, is shaped by hand and baked free-form directly on a sheet pan like a pizza.

A single layer of crust forms the bottom of the tart, and the sides are gently rolled or folded back on the fruit to keep it contained. Of all the tart varieties, galettes are by far the easiest to make. They’re the perfect stepping stone for novice bakers interested in trying their hand at standard tart- and pie-making.

“Galettes are traditionally prepared with dough made from scratch, but store-bought puff pastry makes their preparation even simpler,” said Bruce Mattel, associate professor in culinary arts at the Culinary Institute of America in Hyde Park, N.Y.

Puff pastry, known to professionals as a “roll-in” or “laminated” dough, consists of many layers of dough separated by layers of butter.

Although this pastry is really no more complex in terms of technique than pie dough, it does require a significant amount of time and refrigerator space so that the dough can relax and firm up between folding and layering steps. It can take up to two days to prepare.

So, for most home bakers, it is more practical to buy frozen, prepared puff pastry sheets than to make puff pastry from scratch.

Frozen puff pastry thaws in about 8 hours in the refrigerator. Thawing it at room temperature can cause the butter in the dough to warm too much. If you do need to thaw it at room temperature because of lack of time, return it to the refrigerator for 15 to 20 minutes to let it firm slightly before using the dough. Keeping the pastry cold ensures that it will puff up nicely and have a crisp texture.

To further reduce preparation time, if you wish, you can make two large galettes instead of eight individual servings. Roll each sheet of dough into a 12-inch circle, using a knife to round the edges if necessary. Transfer both circles to parchment-lined baking sheets.

Spread 1 tablespoon of strained apricot jam over the surface, leaving a 1/4-inch border. Pile half of the fruit in the center of each dough circle, leaving a 1-inch border. Fold the dough edges in toward the center over the fruit, pinching and folding them to seal the dough and create a pleated border. Brush edge with egg wash, sprinkle with sugar and bake until golden brown.

1quart fruit, (pears, apples, peaches, apricots, cherries, etc., as desired)

1package puff pastry dough, thawed according to manufacturer’s directions

6tablespoons apricot jam

1egg

1teaspoon water

1/2cup coarse sugar

Preheat the oven to 350 degrees.

Wash, peel, trim, core and cut the fruit into uniform slices.

Let the dough relax just a few minutes, but work quickly enough that it does not get too soft and pliable.

Roll the dough slightly until it is 12 inches square and of a uniform thickness. Cut four 6-inch-diameter circles out of each sheet of dough. Lay the pastry circles onto parchment-lined baking sheets. Refrigerate the dough for 5 to 10 minutes.

Heat the jam in a small saucepan over low heat until it is warm enough to strain through a fine-mesh sieve. Strain the jam into a small dish. Spread 1/2 teaspoon of the apricot jam in the center of the circle, leaving a 1/4-inch border around the edge of the dough. Place 1/2 cup of prepared fruit on top of the jam, leaving a 1-inch border around the edge of the dough.

Fold a 1/2-inch section of dough up onto the fruit, pressing gently so that it adheres slightly. Crimp another 1/2-inch section of dough over the fruit and lightly press the dough that overlaps together. Crimp the remaining dough around the fruit. The fruit should be barely encased inside the dough. Repeat with the remaining galettes.

Mix the egg with the water to make an egg wash. Lightly brush the dough and the crimped seams with the egg wash. Sprinkle coarse sugar on the egg wash. Bake at 350 degrees for about 30 minutes or until golden brown and baked through. Add enough water to the remaining apricot jam to produce a thin, spreadable consistency; brush jam mixture over the surface of the fruit for a shiny glaze.

Serve warm or at room temperature. Galettes are best eaten the same day they are made.

Makes eight servings. Per galette: 170 cal., 2 g pro., 38 g carbo., 2.5 g fat, 45 mg sodium, 0 mg chol., 2 g fiber.

From The Culinary Institute of America’s “Gourmet Meals in Minutes”