Let’s make a stone fruit tart — the quintessential summer dessert.
Top it with a few scoops of vanilla ice cream and you have summer on a plate: warm, syrupy fruit and rivers of melted vanilla bean ice cream weaving through each bite.
If you get nervous about rolling out a perfect pie crust, a galette is your best friend. It’s rustic, forgiving and gives you all the flavors of a pie without the pressure of crimping edges or fitting dough into a pan. I’m constantly nervous about pie crust — I overwork it, warm it with my hands, and then the edges never look like the polished versions you see on social feeds. Galettes solve that by being casual and charming.
The best part of a galette is how the ice cream melts into the fruit instead of sliding off a slice. You get thick spoonfuls of fruit, syrup and crispy crust in every bite. The crust here is flecked with cinnamon sugar so it browns beautifully and becomes delightfully crunchy — those edges are the pieces I always sneak away.
You can use whatever stone fruit you prefer. For this tart I used a mix of peaches, plums, pluots and cherries for a combination of sweet and slightly tart flavors. Apricots or nectarines would also work beautifully, and berries are a great alternative when stone fruit isn’t in season.
This tart alternates sweet and tart notes and bakes into syrupy, jammy fruit surrounded by a flaky, cinnamon-scented crust. The contrast between the tender filling and the crunchy sugar-tossed edges is what makes it irresistible. Serve slightly warm with a big scoop of vanilla ice cream and fresh mint for garnish.
I make a galette almost every summer and switch up the fruit each year — ginger peach, sour cherry, even savory galettes like chicken pot pie or sweet potato and caramelized shallots. For this version, the mixed stone fruit is bright, sweet and a little tart, and it makes a lovely, colorful presentation.
The colors in this galette are one of my favorite things — jewel-toned slices of fruit nestling in golden, caramelized crust. Make it with whatever looks best at the market and enjoy the seasonal variety each summer brings.
Vanilla Stone Fruit Tart
Vanilla Stone Fruit Tart
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Ingredients
Tart filling
- 2 peaches, thinly sliced
- 2 plums, thinly sliced
- 1 pluot, thinly sliced
- ½ cup cherries, pitted and sliced
- 1 vanilla bean, seeds scraped
- 4 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- ¼ teaspoon salt
Cinnamon sugar crust
- 4 cups sifted all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons salt
- 1 teaspoon cinnamon
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces
- for brushing: 1 egg + a few drops of water beaten together
- for sprinkling: ¼ cup raw turbinado sugar + ½ teaspoon cinnamon
- fresh mint, for garnish
- vanilla ice cream, for serving
Instructions
Cinnamon sugar crust
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Add the flour, sugar, cinnamon and salt to a food processor and pulse until combined. In a small bowl whisk together the egg, vinegar and water. Add the cold butter pieces to the food processor and pulse until small, coarse crumbs form. Sprinkle the water/egg mixture over the flour and pulse just until the dough comes together.
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Remove the dough and shape it with your hands, then wrap it in plastic. This recipe makes enough for two galette crusts — split the dough into two pieces now or after chilling.
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Refrigerate the dough for 30 minutes. You can freeze one portion for later if you like.
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After chilling, preheat the oven to 400°F (200°C).
Filling
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Combine the sliced peaches, plums, pluot and cherries in a large bowl. Add the scraped vanilla seeds and distribute them through the fruit. Stir together the sugar, cornstarch and salt, then toss this mixture with the fruit until evenly coated.
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Remove one crust from the fridge (the other can be refrigerated for up to a week or frozen).
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Roll the chilled dough into a rustic shape about 1/4 inch thick — a circle, rectangle or freeform shape all work. Place the dough on a parchment-lined baking sheet, pile the fruit in the center leaving at least a 2-inch border, then fold the edges of the dough up over the fruit. Brush the crust with the beaten egg wash.
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Mix the turbinado sugar and cinnamon and sprinkle it onto the brushed crust, gently pressing so it sticks. Add extra sugar to any exposed crust if desired.
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Bake until the crust is golden and the fruit is bubbling and syrupy, about 40 to 45 minutes. Let the galette cool slightly before serving with vanilla ice cream and fresh mint.
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Finally: summer in a tart.