Molly Wilkinson’s Rustic Fruit Galette: Buttery Almond Crust, Juicy Summer Fruit

I’m slowly improving my pie dough crimping technique, one pie at a time, but galettes will always have a special place in my heart because I could pull one off even before I knew what I was doing as they’re supposed to be a little more free-form! With a couple of smart tweaks, Molly Wilkinson has perfected her Rustic Seasonal Fruit Galette. It starts with a pâte sucrée made mostly with butter and just a little liquid, giving it a rich, shortbread-like texture, with almond flour adding a subtle nuttiness. Once the dough is rolled out, it’s sprinkled with a little more almond flour to absorb any excess juices from the raspberries, blueberries, and peaches piled on top. Finished with sliced almonds and baked until golden and bubbly, the galette cools just long enough for the filling to set before slicing and serving. Book: French Pastry Made Simple, page 23Rating: 5/5 How Easy Is That – Skill Level: IntermediateStore-Bought Is Fine: almond flour Version of the recipe here. The post Molly…