Stone Fruit Galette

* Any ratio of peaches, apricots, and/or plums will work in this recipe, but you may need to adjust cornstarch and sugar amounts. Taste to get a sense of how tart and juicy they are and use more sugar if the mixture is extra-tart and more cornstarch if it’s extra-juicy.

With your hands, lightly combine flour, 3 tablespoons brown sugar, and butter until it resembles crumbles. Using your hands, mix a tablespoon of water into dough until it begins to form and stick together. Dust a flat surface with flour. Roll out dough to 1/8-inch thick in an oval shape. Transfer to a baking sheet. (If room temperature is above 75 F, you may want to pop the dough in the fridge while you work on the next step.)

Preheat oven to 400 F. Slice peaches and/or plums into wedges lengthwise and apricots in half lengthwise. Toss in a bowl with lemon juice, the remaining 2 tablespoons brown sugar, and cornstarch. Fill center of dough with fruit, leaving a wide rim of dough uncovered around the edge. Fold sides of dough up over the fruit, leaving the center open. Brush dough with egg wash (optional) and bake 30 to 40 minutes, or until pastry is golden and fruit is bubbling and beginning to wrinkle. Let cool, slice, and serve.