pluot and blueberry galette

pluot and blueberry galette

Ingredients

  • 7 1/2 ounces (1 1/2 cups) unbleached all-purpose flour, plus additional for work surface
  • 1/2 teaspoon table salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cold, cut into 1/2-inch cubes
  • 3 - 6 tablespoons ice water
  • 1 pound pluots (or peaches, nectarines, apricots, or plums)
  • 1 cup blueberries (or other berries)
  • 3-5 tablespoons granulated sugar
  • 1 tablespoon granulated sugar for sprinkling

Directions

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