Week 10 | 4.19.2010
It is an awkward in-between season for fresh fruit. Whichever fruit (screams) out to me the loudest when I visit the market will make it into these little rustic tarts. Most likely I won’t be able to decide, in which case a variety of galettes will be made : )
The nice thing about galettes (for the baker) is that they are free-formed rather than rolled into tart pans. A little less work for me, an extra bit of buttery dough for you.
Fruit of the week TBD.
Market day – the best looking fruits are still oranges and apples this time of year. Not so terrible! Summer fruits just around the corner.
Prepped the galette dough. An interesting method of freezing little butter cubes and rolling them into little flakes between the flour.
My handiwork displayed above! The baking begins.