8.11.16
Tis the season for stone fruit. Sweet apricots, and nectarines, and plucots (???) and plums. I think it’s telling what everyone is craving when two of my friends posted pictures of basically this same galette over the past 24 hours before I posted it on my blog. We all want easy dessert, and we want them filled with stone fruit! Listen to the people!! Easy crust, easy filling, beautiful dessert. That is a routine I can get on board with. This dessert is almost as perfect as the 50’s inspired outfit to go with it. Both just enough sweet, with a touch of sass. And to keep it in sync with the previous post, I kept the same color scheme in my outfit, I only flip-flopped where they colors go. If you don’t own a yellow skirt, you have some homework.
I love a good peach or nectarine, the kind that when you bite into it, the juice drips down your chin like you’re a kid again. This galette isn’t quite so messy, but stuffed with apricots and plums, it’s summer heaven.
For the Filling
For the great Ina Garten pie crust I used, you can check out my previous post here or the direct link here.
The slices of fruit can easily be thrown into the crust, but if you want to be a little more OCD about it, alternating the slicing gives it a more polished look.
The touch of cinnamon gives an earthy flavor that tones down the sweetness for a nice balance.
All weekend long I watched the Olympics (and continue to do so as much as I can!). I brought this to a friend’s house as we watched epic swimming and ordered pizza. And after so much pizza, this dessert was still gobbled up without a bite remaining.
What could be sweet like this? How about a ruffled shirt and yellow pencil skirt? Sounds pretty sweet to me.
Way back in the day when I finally caved and joined Pinterest, this skirt was the first thing I pinned. I fell in love with it so fast. Pinning this skirt, and a few other items at the start, was the first step to me beginning to assemble a wardrobe I loved. When I finally bought this skirt, it felt great. I actually bought something I really wanted, and would wear more than once, and had great detail, but not too off-the-wall it wouldn’t match with anything. This blouse is a new addition to the others I’ve paired with this skirt.
When I raided a sale at Zara not too long ago, this blouse was the only non-sale item I bought. I passed it, then I came back to it, then I grabbed it in my size and tried it on. Ugh, give me a cute tied neck on a blouse and it’s hard for me to pass it by. It’s like putting a Hot Pocket in front of me and thinking I won’t eat it. I will always eat it.
I found a little wooded area very close to where I normally try and take pictures, and I was enchanted. It didn’t even feel like I was blocks away from a main road! The overkill of pictures is due to this excitement, and the fact that I’m starting to get a little better at the self timer/focus. And because I really loved this outfit. I couldn’t get enough of all the bursts of color in these photos.
I’m also a fan of the flirty ruffled sleeves, the small flowered print, and that it was navy. Navy is a great neutral color that goes with so many things. This blouse can also be worn with jeans for a more casual look.
This outfit brings vintage into a modern look. It shows off your figure without showing too much, and makes you wonder why you’re not on your way to answer phones for Don Draper. I’ve been wanting to show off this skirt for a while, and waiting until this blouse came along was worth the wait.
Zara Blouse / Modcloth skirt (similar) / T-strap Heels (similar)
Stone Fruit Galette
Ingredients
- 1 pie crust
- 2 plums
- 2 apricots
- 1 1/2 Tbsp sugar, plus extra for sprinkling
- 2 tsp brown sugar
- just under 1 tbsp cornstarch
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 egg, lightly beaten
Instructions
- Preheat oven to 375
- Slice fruit in half, remove pits and then cut each half into five smaller slices
- In a medium bowl toss together fruit, sugar, brown sugar, cornstarch, salt and cinnamon until fruit is evenly covered
- On a floured baking mat (or parchment paper) roll out pie crust to 12″
- Arrange fruit filling into the center of pie crust, trying to avoid as much juice as possible in the crust, make sure to leave a 1″ border
- Fold up crust edges so they overlap to avoid extra juice leakage
- Brush crust with egg wash and sprinkle with sugar
- Transfer mat to baking sheet and bake for 40-45 minute, until crust has turned golden brown
- Sprinkle with confectioners sugar if desired, may be enjoyed warm or cool
P.S.
*For the filling, I placed one slice of fruit in the center, and then alternated slices around that center piece, continuing to alternate in outer circles
