A rustic tart, also known as a Galette, is a very easy fruit filled pastry. Really, just a single crust pie with the outside edges of the pie-crust folded up over the edges of the fruit, leaving the center open. I like making these for a couple of reasons: they are quicker to make than regular pie, one crust means less fat and calories, they are not as apt to go over in the oven and make a mess, and it looks rustic, casual and free-form, so it doesn’t matter if it’s not perfect. Another reason to love it: it’s satisfying as a dessert, but not too sweet. In fact it is low in sugar–only what’s in the jam and the little you sprinkle on the crust.
This is a great dessert to serve to guests when you need something rather quickly, and it is impressive; i.e., looks like more work than it is. You can mix and match your favorite stone fruits, or berries with appropriate jams. Serve warm with a little ice cream or whipped cream. YUM!
- 1 sheet of refrigerated pie crust from a 14.1-ounce box
- 1/4 cup jam (with plums I used plum jam )
- 1 pound or about 2 cups pitted plums, cut into 1/4″ wedges ( don’t be too fussy here)
- 1 egg, or 2-3 tablespoons egg beater product
- 1/4 cup raw cane sugar (demerera sugar)
- ice cream or whipped cream for serving
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Unroll pie crust onto the parchment paper. Spread jam on the crust, leaving a 2 inch clean border around the edges.
3. Arrange the plums on top of the jam.
4. Fold the crust’s edges inward, pleating as needed; leave the center of the tart exposed. Press the dough lightly to seal.
5. Whisk the egg with a little water in a small dish, or use egg beater product; brush the egg wash on the dough and sprinkle with the sugar. Bake until the crust is cooked through and golden brown, about 35 minutes.
6. Serve warm with ice cream or whipped cream.
SOURCE: Adapted from a recipe by Sonny Anderson, The Food Network.