Recipe: Stone Fruit and Berry Galette

Since 2015, Kaelin Whittaker has been teaching cooking classes of all kinds — first as Ruby Apron, a business she ran out of her home, then as Awn Kitchen, which Edify featured in the September 2022 print issue.

Whittaker believes food is not just about what we eat — it’s about connection, community, tradition, culture, family and storytelling.

With that in mind, we asked Whittaker to share one of her recipes with us, and did she ever deliver! This recipe — for stone fruit and berry galettes — is actually three recipes in one. It’s a pastry recipe, a frangipane (almond cream) recipe and a recipe for the galettes themselves.

If you’re looking for a tasty and straightforward pastry recipe, this one’s for you.

‘All Buttery’ Pastry Recipe

Ingredients

• 340g all purpose flour
• 10g salt
• 1 tbsp sugar
• 220g unsalted butter, cold and cubed into ¼” pieces
• 125g cold water

Instructions

1. In a large bowl, mix the flour, salt, and sugar (dry mixture), reserving a small amount of flour. Set aside.
2. Toss the cubed butter with the reserved flour until all pieces are coated.
3. Pinch the butter between your thumb and fingers until the cubes are flattened into flat pieces roughly the size of a flaked oat (some pieces may be smaller, and that’s OK).
4. Check that the butter and flour mixture still feels cold and not greasy. If it feels warm or greasy, refrigerate for 15 minutes.
5. Incorporate the butter and flour into the dry mixture, being careful not to overwork the dough.
6. Pull all of the dough to one side of the bowl so you can see the base.
7. Add the water to the empty side of the bowl and mix, bringing the pastry together. (This step takes more effort than you might think.)
8. Stop mixing once you have a cohesive pastry, before it feels cakey and sticky.
9. Wrap in parchment and rest in the fridge for 30 minutes before rolling.

Frangipane (Almond Cream) Recipe

Ingredients

• 60g unsalted butter, at room temperature
• 40g sugar
• 1 egg
• 35g almond flour
• 25g all purpose flour
• ¼ tsp baking powder

Instructions

1. Using a wooden spoon, beat the butter in a medium-sized bowl.
2. Add the sugar and continue to beat well (creaming) until the mixture is pale and fluffy.
3. Whisk the egg in a separate bowl.
4. Add the egg to the butter and sugar mixture a quarter at a time, beating well between each addition.
5. Fold in the almond flour, flour, and baking powder.

Stone Fruit and Berry Galette Recipe

Ingredients

• ½ batch All Buttery Pastry (see recipe)
• 3 – 6 peaches, nectarines or plums (depending on the size)
• a good handful of blueberries, blackberries or raspberries (optional)
• 4 tbsp frangipane (see recipe)
• 1 whole egg
• 3 tbsp sugar

Instructions:

1. Preheat the oven to 425°F.
2. Prepare a baking sheet by lining it with parchment paper.
3. On a well-floured work surface, roll the pastry into a 15-18″ round.
4. Place the round on the parchment-lined baking tray.
5. Spread the frangipane evenly on the pastry, leaving a 2″ border.
6. Peel the fruit if you wish, and slice the fruit.
7. Arrange the fruit slices in circles, starting at the edge of the frangipane and working your way into the centre.
8. Add a handful of berries to the centre.
9. Sprinkle the fruit with two tablespoons of sugar.
10. Carefully fold in the edges of the pastry (where there isn’t any frangipane). The pastry shouldn’t move any of the fruit—only 2″ of the fruit will have pastry covering it. The pastry will fold in on itself, and that’s OK.
11. Make an egg wash by mixing a whole egg with a generous pinch of salt, whisking well until there are no gloopy bits left.
12. Brush the edges of the pastry with the egg wash.
13. Sprinkle the edges with the remaining tablespoon of sugar.
14. Bake for 20-25 min.