Fresh Fruit Tart From The Culinary Institute Of America Recipe

How to make it

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• Preheat the oven to 350 degrees F.
• Wash, peel, trim, core, and slice the fruit as needed.
• Let the dough relax just a few minutes, but work quickly enough that it does not get too soft and pliable.
• Roll the dough slightly until it is 12 inches square and of a uniform thickness.
• Cut four 6-inch round circles out of each sheet of dough.
• Lay the pastry circles onto baking sheets that have been lined with parchment.
• Refrigerate the dough for 5 to 10 minutes if it is too soft.
• Spread 1⁄2 teaspoon of the apricot jam in the center of the circle, leaving a 1⁄4-inch border around the edge of the dough.
• Place 1⁄2 cup of prepared fruit on top of the jam, leaving a 1-inch border around the edge of the dough.
• Fold a 1⁄2-inch section of dough up onto the fruit, pressing gently so that it adheres slightly.
• Crimp another 1⁄2-inch section of dough over the fruit and lightly press the dough that overlaps together.
• Crimp the remaining dough around the fruit.
• The fruit should be barely encased inside the dough.
• Repeat with the remaining galettes.
• Mix the egg with the water to make an egg wash.
• Lightly brush the dough and the crimped seams with the egg wash. Sprinkle coarse sugar on the egg wash.
• Bake at 350 degrees F for about 30 minutes or until golden brown and baked through.