Mississippi (?) Galette

The name for this dessert comes straight from Rocker Dude.  I’m not 100 percent sure why he picked his specific name, but it is what it is.  A Mississipi Galette is a simple stone fruit galette that makes the most of the summer abundance of fresh stone fruit, and I love stone fruit.

Mississippi Galette

I was inspired by a post written by Tartelette, but when I started to make the tart I didn’t have time to check her blog, so I just made up the filling as I went along.

We had a bit of a busy day on Friday, with the Little Rocker’s graduation party from preschool.  They moved it up so that we could go as we will be flying in a week and a half to the US to visit the family and they didn’t want us to miss the party.  (The theme was health, so there was a long of singing and things having to do with vegetables.)

The Little Rocker, Queen of the Tomatoes

Then we had a party for friends of ours who essentially got married, but without the ceremony and the name change.  We had a lot of fun! Since this is a food blog I will mention the food – it was spectacular.  A smorgasbord of ribs, dim sum, fish and chips, and focaccia.  The n a main course of two types of chicken and steak and assorted salads and veggies.  But of course for me, the best part was the dessert.  They had mini tarts with fresh blueberries and raspberries!  Do you know how hard it is to get fresh berries here?  Berries do not do well in a summer of 95 degree heat.  It was sooo good, the taste of the raspberries was heavenly.

A Slice of Pie.

And due to us getting home only three hours before Shabbat, I planned in advance and made the dough in the morning (yay for advanced planning and being organized!) so that it could chill while we were gone.  All I needed to get done was the cutting of all the fruit and rolling of the dough. I wanted the opportunity to mix all kinds of stone fruits, instead of making one single filling, but there weren’t any cherries or apricots left :(, their seasons have ended. So I took the plums, peaches and nectarines I had lying around and diced them all up. The filling came together in about 5 minutes.  Then I just had to roll out the dough, dump the filling in the middle and fold the ends over.

A bite of summer deliciousness.

The end result was a great tart with the a bit of tartness from the plums and sweetness from the nectarines and peaches.  The galette really let the flavors of the fruit come through.  Rocker Dude loved it and even ventured the opinion that I should make it to compete in the Middlesex County Fair this summer.  Yes that’s right, going to NJ again in a few days!  So if you don’t hear from me for a while (because I am so good at posting on time :P) it’s because we are on vacation!  So make this tart while I am gone and enjoy it! (And yes Abba, when I come I will make it for you too.)



1 recipe Sweet Tart Dough, prepared until chill step


4 cups of diced stone fruit (peaches, nectarines, apricots, cherries, or plums)
1 tsp. cornstarch
2 tsp. lemon juice
1/4 cup sugar as needed (if the fruit is very sweet you might not need as much sugar)
1/4 tsp. salt

1 egg white
sugar for sprinkling

Preheat oven to 400 degrees Fahrenheit.

Mix filling ingredients together.  Let sit while you roll out the dough.  Roll out the dough to a circle about  a 1/4 inch thick.  Place dough circle on a piece of parchment paper on a cookie sheet. Dump the filling into the middle, mounding it a bit in the center.  Fold the edges of the dough over the filling, leaving a bit of the filling showing through.  Brush the top of the galette with egg white and sprinkle with some sugar.

Bake for 35-45 minutes, until the crust is golden and the filling is bubbling. Let cool and enjoy!


An Apricot Tart

Who doesn’t love stone fruit? I mean aren’t they just the perfect fruits? Sweet and juicy (and apparently cherries lower your blood sugar – who knew?) and always delicious.  Stone fruit season started about a month ago, and due to a particularly cool and wet winter, there is a bumper crop of stone fruit this year.  Apricots in particular have a short season, so I decided to take advantage of it while I could.  Two years ago I made apricot crostadas, last year I was being good and not baking too much, and this year I decided to make a simple, delicious apricot tart.  Well, in this case, tartlets.  I was in the mood, so why not?

Apricot Tart

I looked around on the internet and there are not that many recipes involving apricots, probably because of their short growing season.  So I decided to take some artistic license and make up a recipe, based on another one.  Now there will be one more apricot recipe out there.

I was inspired by this recipe from pastry studio (she has a lot of great recipes, and tips for the less experienced baker so make sure to check out her site), but decided to make proper tartlets in my mini tart pans as opposed to a galette.  And I went with my tried and true Sweet Tart Dough that always comes out so delicious and flaky.

When I mixed up the filling I decided that it looked a little dry so to add a bit of flavor I added some almond extract (don’t tell Rocker Dude!  I only mentioned it after he had tried a bite 🙂 ) and it really made the tart something special.  The filling is still simple enough that the flavor of the apricots really shines through. Even the Little rocker enjoyed the tart, though that might have been because she was watching The Backyardigans Samurai Pie episode and they kept talking about pies.

This recipe would also work well as a tart, if you prefer family style serving.

Recipe (makes 7 4-inch tartlets or one 9 inch tart):


Sweet Tart Dough


8 apricots, stoned and sliced into eighths
1/4 cup sugar (a bit more if the apricots are particularly tart – baking the apricots makes the tartness come out)
1 Tbsp. flour
1/2 tsp. almond extract

Prepare the tart dough until the refrigeration stage.  Preheat the oven to 400 degrees F. Then mix all the filling ingredients together.  Let it sit while you roll out the tart dough.  Lay the tart dough in the tart pan(s) and place apricot slices in concentric circles to make a decorative filling.

Bake the tartlets for 25 minutes or so, until the crust is lightly browned and the filling is bubbling gently, a full-size tart will take longer, probably about 40 minutes or so.  Let cool.  Enjoy!

Tuesdays with Dorie: Fold-Over Pear Torte

Hmm. Pears and apricots in a custard tart.  Definitely an interesting combination and something to try.  I haven’t real used pears yet this season as they are just coming into season.  (It’s still not cold here.)  But I love pear tarts and other pear desserts, and the apricots add a nice splash of color.

This week’s recipe was hosted by Cakelaw of Laws of the Kitchen.  She chose the Fold-Over Pear Torte.  I noticed that a number of bloggers were ambivalent about the use of pears and planned on substituting apples.  I love pears, I love when they are ripe and soft and the juice drips everywhere when you bite into them, so yeah, no substitutions, exchanges or refunds (Bonus: what children’s movie is that from?).


Pears ready for dicing.


Well, actually, I did decide to not include the walnuts as I am surrounded by nut-haters, tough they would have added some more texture to the torte.


Rolling out the pie dough.


I realized on Thursday night that I did not have dried apricots in the house, so I decided to take the Little Rocker to the farmer’s market on Friday and get some from the spice store there.  They always have the best stuff.


Fruit Filling


Of course there was another factor added to this mix, the weather forecast predicted the first rain of the season for Friday and of course it would start as soon as I picked up the Little Rocker from daycare (it only rains between October and March in Israel).

There we were, mom, kid and stroller, racing through the drip dropping of the beginning of the rain.  Racing before the thunder that threatened from the next town over, counting the seconds between the lightning and the thunder.  And all the while the Little Rocker is entranced by water dripping on her pants. (Not a bad description – I too can get a masters in creative writing – so there Rocker Dude!)


Filling in the crust.


We made it to the spice store before the rain really started.  There we got a whole bunch of delicious things, not just the apricots.  We then braved the pending rain to run out to the farmer’s market to get the best pickles ever.  Just as we paid for the pickles, the sky opened up in earnest.  We raced to the bank and took shelter inside, to the harmony of the Little Rocker saying, “Weening, weening!”

The rain eventually stopped and we were able to make it home with no further mishaps, though it was fun to watch the rain fall (from inside of course).

The base of this torte is a regular pie crust that is rolled out into a springform pan.  The fruit (and nuts) are poured into the middle and the custard poured over that.


Custard on the filling and crust folded over it.


I wasn’t 100% sure what Dorie meant by her instructions, when she said to fold the dough over the custard but to leave space (I wasn’t sure how the crust was supposed to defy gravity), so I just lightly laid the crust on the custard and when it baked, it rose when the custard rose as well.


The finished product.


I was not super impressed with this dessert, but everyone else liked it, so they must know what they are talking about.  I thought that it needed more texture – that’s probably why the recipe called for walnuts.  Something to think about next time.


Fold-Over Pear Torte


To see the recipe, check out cakelaw’s blog here and see what other TWD bakers did here.