Pie-a-Day #7: Dorie’s Fruit Gallette with Magic Butter Custard

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This is the best All-Purpose throw fruit in dough and wow your mouth rustic gallette.  There are three lessons I learned making this gallette over and over and over again.  You can’t miss.  If you use the Almost Dorie Greenspan’s Good-for-Almost-Everything Pie Dough with Seasonal Farmers Market Fruit and finish it off with the Magic Butter Custard you will be astounded.

The idea of the fruit and “custard” combo is that you don’t use any sugar or thickeners with the fruit like you would with a regular pie.  Instead you scatter a few graham cracker or cereal crumbs on the disc of dough, cut the fruit and lay them out over the crumbs, fold up the edges of the dough and pop it in the oven.  After about 20 minutes you look at the gallette and begin to panic.  The fruit is breaking down and all the delicious juices are pooling on the crust.  But wait!  Don’t panic, the Magic Butter Custard is there to rescue you and create something so delicious and pure in flavor.  It’s a mixture of melted butter, sugar and egg.  You pour it over the juicy fruit, pop the tart back in the oven and bake until the custard sets up.  By then the crust will be beautifully golden and the Magic Butter Custard is imbued with the juices of your perfect fruit.

Preheat oven to 425°.

Almost Dorie Greenspan’s Good-for-Almost-Everything Pie Dough

Makes single crust

1 1/2 cups all-purpose flour
2 Tablespoons sugar
1 tsp  salt
1 1/4   sticks very cold unsalted butter, diced
3 Tablespoons vegetable shortening or lard
1/2 cup ice water, approx

Put the flour, sugar and salt in a medium bowl and mix them together with a whisk or your pastry blender.  Put your diced butter into the bowl and lightly toss in the flour mixture so that each piece is coated with flour.  Add the vegetable shortening.  Cut the butter and shortening into the flour using a pastry blender.  Dorie says”…what you’re aiming for is a mixture where some pieces the size of fat green peas and others the size of barley.  Add the water by sprinkling it evenly over the flour-fat mixture.  Using your fingertips, or a fork toss the water into the mixture until it starts to fork big clumps.  When it’s mixed in take a bit of the dough, put it in your palm and gently give it a squeeze.  If it holds together without being wet it’s perfect.  If it’s a little crumbly and you’re a beginner then add a little more water 1 tablespoon at a time being careful to not make the dough too wet.

Dump the dough onto your work surface and press it into a puck. Wrap in plastic wrap and refrigerate at least an hour or until very cold.

For Gallette

3 Tablespoons Graham Cracker or Puffin Crumbs
3 cups thick sliced sweet, ripe stone fruit and or berries
1 Tablespoons sugar

Take a cookie sheet and line it with parchment paper.  When ready to make the Gallette roll dough out into a 12-14 inch diameter disk.  Transfer the dough to the cookie sheet by carefully rolling it up on your rolling pin then unrolling it on the lined pan.  Scatter graham cracker or Puffin cereal crumbs over the center of the dough leaving a 3² border free of crumbs.  Lay the fruit cut side down over the crumbs.  If using berries, scatter evenly over crumbs or other fruit.  Sprinkle sugar over fruit.  Fold the dough border up over the fruit, pleating it when necessary.  Be gentle, don’t pat down and don’t worry that there is fruit showing in the center.  It’s supposed to be like that.  If you like give the crust a swipe with some cream and drizzle a little sugar over.

Place the gallette in the preheated oven and bake for 20 minutes.

Meanwhle make the Magic Butter Custard.

Magic Butter Custard:
3 Tablespoons butter, melted
1/4 cup sugar

Beat all ingredients together with fork.

After 20 minutes in the oven the crust should be just starting to color and the fruit should be giving up its juices.  Spoon the “custard” into the center of the tart.  Use a table knife to gently lift the edges of the crust to let the mixture slip back to mingle with the juices under the crust.  Don’t worry if there isn’t room for all the mixture.  Pop the tart back into the oven and bake another 10 minutes or until the mixture is set.