pluot and blueberry galette

pluot and blueberry galette

Adapted from [Cook's Illustrated]( The amount of water that the dough will require depends on the humidity in your kitchen. If it's humid, you may need less water, if it's dry, it may need more. Adjust the amount of sugar for the fruit mixture based on how tart the fruit is (using more if the fruit is very tart and less if the fruit is pretty sweet). The dough can be made ahead and refrigerated overnight or tightly wrapped in two layers of plastic wrap and frozen for up to one week. If the dough becomes soft, sticky, and difficult to work with while you're trying to roll it, chill it until it becomes workable.


  • 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

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