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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - refrigerated pie crust from 14.5 oz pkg
  • 8 ounces - cream cheese, softened
  • - almond extract
  • 1 - egg, seperated
  • 1/2 cups - powdered sugar
  • 3 tablespoons - cornstarch, divided
  • 2 cups - fruit, see notes
  • 2 tablespoons - sugar, plus extra for sprinkling
  • 1/4 teaspoons - almond extract
  • Directions:

    Adjust oven rack to lowest position and preheat oven to 400 degrees.

    Unfurl pie dough on a lightly floured surface and roll to about 13-inches in diameter. Slide onto a cookie sheet sprayed with cooking spray.

    Mix cream cheese, powdered sugar, 2 T of cornstarch, and the egg yolk in a medium bowl. In a separate medium bowl, mix fruit, 2 T of sugar, remaining T of cornstarch and almond extract.

    Spread crust with cream cheese mixture, leaving a 2-inch border. Scatter fruit evenly over the cheese mixture. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with sugar.

    Bake until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly. Serve warm.

    Brief Description

    An easy rustic dessert, like pie but more interesting. Make two--everyone will love these and they disappear fast. If you really want to overkill it, serve warm with a scoop of ice cream.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min


    You can use any one or a mixture of thinly sliced plums, peeled and thinly sliced peaches or nectarines, thinly sliced apricots, raspberries, blueberries or blackberries.


    From Pam Anderson/Three Many Cooks

    Posted By:


    Posted On:

    July 29, 2013

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