Berry and apricot tart variations (some with cherries).

Ok, I am a seasonal food fanatic.  4th of July may be about as American as Apple pie but I will not have an apple pie in July. 

Berries, red and blue berries.  Throw some stone fruit. Apples this time of year are probably from somewhere else, or refrigerated. 

Eat American, eat local,  4th of July.  

Free form Galette Dough

1 cup flour

2 tablespoons sugar

1/4 tsp salt (ugh)

6 tablespoons butter chilled

3-4 tablespoons ice water. 

1.  Mix flour, sugar and salt in food processor. 

2.  Add chilled butter. 

3.  Add 3 tbs, cold water till it comes together.  It makes that thump, thump sound. 

4.  Gather dough, shape into disk, wrap and put into fridge.  

Gallete dough with cornmeal (Martha's way). 

Filling 

Any berries and any stone fruit. 

2 tablespoons corn starch (thanks Ablonde)

Juice of one lemon

1/2 sugar. 

Toss all the ingredients together. 

Ok to use the sort of ugly fruit.  

Roll out dough into 7 inch rounds. 

Fill with some of the fruit.

Fold over like in pictures. 

Use one beaten egg to brush dough, sprinkle sugar. 

Bake at 400 degrees for 30 minutes.  

Keep your eyes open.  

Serve with ice cream, the perfect white, with the red and blue.  

 Gallete dough with Frangipane almond paste, sugar and butter, smeared on dough, then you put the fruit.  This is thanks to David Lebovitz. The full recipe is here.  Remember mine are not expert recipes, they are sort of mix and match. 

Cherries,  from my tree and apricots.

Serve sort of warm with vanilla ice cream. 

Cherry and Apricot tarts a la David Lebovitz 

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Structured Strawberry Tart

Strawberries, love to show off, they need to be plump, juicy and erect, not mushy.