Mixed-Fruit Galette with Cold Butter Pastry

Name: Mixed-Fruit Galette with Cold Butter Pastry
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 8 slices
Cuisine: French-inspired
Ingredients: 1.25 cups all-purpose flour; 2 tbsp sugar; 0.25 tsp salt; 0.5 cup cold unsalted butter, cubed; 3 tbsp ice water; 2 cups fresh mixed fruit, sliced; 1 tbsp lemon juice; 1 tbsp cornstarch; 1 large egg, beaten for brushing

A free-form butter pastry wrapped around fresh fruit and baked until the edges are golden.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes 8 slices

Jump to Recipe

This galette is a free-form tart, so you do not need a special tin. The source measures one and a quarter cups of flour, half a cup of cold butter and only three tablespoons of ice water for the pastry. Work quickly enough to leave visible bits of butter in the dough, then chill it while preparing the fruit. Toss two cups of mixed fruit with lemon and cornstarch so the juices thicken as they bake. Leave a clear border for folding and brush that edge with egg for color. Bake until the crust is golden and fruit bubbles visibly; cool briefly before slicing to keep the filling inside.

Recipe card

Mixed-Fruit Galette with Cold Butter Pastry

Prep 35 minCook 40 minTotal 1 hr 15 minYield 8 slices

Adjust recipe Only numbered ingredient amounts change.

Equipment: Mixing bowl, rolling pin, lined baking tray

Ingredients

1.25 cups all-purpose flour 2 tbsp sugar 0.25 tsp salt 0.5 cup cold unsalted butter, cubed 3 tbsp ice water 2 cups fresh mixed fruit, sliced 1 tbsp lemon juice 1 tbsp cornstarch 1 large egg, beaten for brushing

Instructions

Make pastry
Mix flour, sugar and salt; cut in cold butter and add just enough ice water to hold together. Chill 20 minutes.
Season fruit
Toss cut fruit with lemon juice and cornstarch.
Shape
Roll pastry into a circle, heap fruit in the center, leave a border and fold edges over filling.
Brush and bake
Brush pastry with beaten egg and bake at 190°C about 35–40 minutes until crust is golden and fruit juices bubble.
Cool
Rest at least 15 minutes before cutting.

How to tell when it is ready

Crust is golden and fruit juices visibly bubble.

Tips

Keep butter and water cold.
Leave a wide border to fold.
Drain exceptionally juicy fruit briefly.
Wait for bubbling fruit as well as a golden crust.

Serving suggestions

Serve warm with yogurt.
Add a scoop of vanilla ice cream.
Offer with black tea.
Dust cooled slices lightly with icing sugar.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 2 days; rewarm for crisp pastry.

Food safety

Bake egg-brushed pastry fully and refrigerate fruit leftovers.

Frequently asked questions

Do I need a tart tin?

No. Fold the pastry border directly on a lined baking tray.

How should I store mixed-fruit galette with butter pastry?

Refrigerate covered up to 2 days; rewarm for crisp pastry.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.