One of the things I clearly inherited from my mom is a love for making and enjoying homemade desserts. All through childhood, I remember always looking forward to what fun surprise would follow dinner. From more elaborate creations, to a quick batch of cookies or homemade shakes (my dad’s specialty) — my family definitely loved to end a meal well. :)
Still, always being the health-nut, my mom was (and still is) great about trying to incorporate at least a little bit of nutrition into this tradition. So fruit cobblers, pies, and the like were always a favorite. And, all the better if the recipe is a snap to whip up!
Thus, I present to you our recipe for an uber-easy fruit galette. It will take your oven longer to heat up than to prepare this one. So gather up whatever leftover fruit is in your fridge, and put it to good use. And then smile and wipe your brow as everyone ooohs and ahhhs over the beautiful presentation that must have taken “forever” to prepare… :)
5-Minute Rustic Fruit Galette
Ingredients
- 1 (9 inch) refrigerated pie crust
- 2 Tbsp. sugar, plus 1 tsp. for sprinkling on crust
- 1 Tbsp. cornstarch
- 1 large egg, beaten
- 2 – 3 cups of fresh fruit, cut into bite-sized pieces (I used strawberries, blueberries and a nectarine in this one
Instructions
- Preheat oven to 425 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment or on a baking stone.
- In a separate bowl, gently mix together the (sliced) fruit, sugar and cornstarch. Then pour into a strainer to release any extra juices. (Just baking this will release plenty!) Pour the mixture in the center of the unfolded pie crust leaving a 2-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Then brush the egg onto the crust, and sprinkle with the remaining tablespoon of sugar.
- Bake in preheated oven until crust is lightly browned, 12 to 15 minutes. Serve warm or at room temperature.
Did you make this?Let me know how it turned out in the comments below!
I think I followed directions. Complete failure. Bottom crust a soggy mess. Fruit juice everywhere. Yuck
Oh no, we’re so sorry to hear that, Carole! Did you pour the juices from the fruit through the strainer? That should prevent it from being soggy or overly juicy.
What an easy delicious dessert! I used puff pastry with a bag of frozen peach slices and frozen wild blueberries. Unfortunately I forgot to take a picture! Trust me it looked and was delicious. Thank you for the recipe!
Thank you, Louise — we’re so glad you enjoyed it! :)
Thank you for this recipe….since I found it my 11 year old son has made at least a dozen galettes! This is fast, easy, awesome and a keeper! We love blueberry and I love strawberry and peach as well. We usually serve with a little vanilla bean ice cream on the side.
You’re very welcome Dorraine, and that’s very impressive about your son! We’re glad you two like this recipe. :)
Love short cuts! You are so right on both accounts.. Leaves me time to live life while presenting a great tart to my Chef husband after a crazy day!
Thank you for this easy recipe! I’m not a fan of rolling out dough. Re: apple fundraiser in college-Are you a Pitt State alum?
Could u use frozen fruit? :-)
Sure…you.will want to drain some of the juice!
Being diabetic, I have substituted fairly well with whole wheat flour and pastry flour in making the crust, use fruit of choice, splenda, cold milk, stick of butter and salt, brushed the fruit with sugar free jam,egg washed crust. 400 degrees about 20-25 minutes. Result is nutty, some crunch. Eat that day. I am a nurse by trade, pianist and pie maker by passion.
This looks fantastic and who knew it would be relatively simple to make. I am going to try it tomorrow! Thanks for the suggestion and inspiration! I too am a huge fan of the roll out store-bought pie crusts!
What a good idea! It turned out very beautiful. I wonder where you got the inspiration…
This looks pretty awesome. I’m going to try this sometime.
btw, the blog looks great!
Made this and turned out great! Perfect for summer and winter months! Thanks for sharing this simple yet awesome recipe.