TWD: Summer Fruit Galette

Wow, is this a good recipe! This week's entry for Tuesdays with Dorie is Summer Fruit Galette, chosen by Michelle of Colorado Springs . You can find the recipe on her blog. And if you don't own the cookbook, I highly recommend going over there and printing that recipe out. And making it sometime soon. Like tomorrow. And then inviting me over. Did you know that I'm free tomorrow for tart-eating?

Almost any fruit will work in this galette, so I used two that were at the farmer's market last weekend -- apricots and blueberries. I seem to have a blueberry-buying problem, so it's no surprise that this had them in it. (I over-buy blueberries every week - not sure where this comes from. I was never denied blueberries as a child; in fact, we ate them often in the summer. Is it another Willie Wonka thing? All I know is that every week I'm trying to figure out how to consume all the berries in the fridge before they rot. I am eating an inordinate amount of blueberries - pints upon pints. Kittydad does not help in this antioxidant effort of mine, as much as I try to enlist him. So I'm on my own with an entire blueberry bush's output every week. And yes I do own a blueberry cookbook, but I always seem to forget I own it until after I've eaten the last berry. Then I say "Well, I'll just have to buy more blueberries next weekend and make xxx recipe!" Which recipe I then promptly forget about, leading to more blueberry-overflow the following week. Fortunately, blueberries do not have the same properties as asparagus - that would be weird.)

But, I digress. Since I had wanted a bit of almond in the Cherry-Rhubarb Cobbler last week, I decided to add a touch of almond extract to the custard. Like many other TWD bakers, I didn't use all of the custard called for in the recipe. I really should have saved it, though, because I may need to make this sucker again sometime soon. Like tomorrow.

I wish I had kept the fruit a bit more in the middle of the tart and had more sides to fold over and make it prettier - I'll remember that tomorrow, er, I mean, next time. I wanted mine to look more like Carla's.

But who cares, it tastes incredible. One thing I really like about this type of tart is that the fruit goes all the way into the corner of the crust, so you don't get a big hunk of just-crust at the end of the piece, like you do with pie. And because the filling is not as deep as a pie's, the bottom crust stayed nice and crisp.

I used strawberry jam on the bottom cuz that's what I had in the fridge, and I used the graham cracker crumbs. But, after I tasted the almond flavor, I thought that ground nuts would work well, too. Cooked apricots are super yummy, by the way. I'm so glad I caught the end of the season for this tart.

All in all, an outstanding tart and this is exactly why I joined TWD. Because I might never have tried that recipe on my own. I tend to avoid tarts and head straight for pies. Well, that won't happen....tomorrow!