Summer Galette

Toss fresh berries, drupes or pomes (in this case, peaches and cherries) with granulated sugar and macerate overnight in the refrigerator. Make a crust by mixing one and a quarter cup of plain flour, two tablespoons of sugar, a teaspoon of salt, cutting in a stick of butter very finely and adding enough very cold water and additional flour to make a stiff dough. Form into a ball and refrigerate for perhaps an hour, then roll out to form a 12” circle. (It doesn’t have to be perfect.) Drain syrup from fruit and mound in the center of the dough, leaving a 2” edge. Fold the crust over the fruit, brush the dough with a mixture of melted butter mixed with a little dark brown sugar or molasses and place in an oven at 375 until crust is browned and fruit is bubbling. Cool, slice and serve with thick sweetened cream. Serves 4-6.

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