Make Galette Instead Of Pie For A Less Stressful Holiday

Pie is one of those things that some people just have a knack for. I am not so blessed. For those like me, there's a lot of stress surrounding the dessert, and these people should embrace galette.

Photo by Claire Lower.

Make This Fudge Without A Candy Thermometer

There are sweet makers, and there are sweet eaters, and I am firmly in the latter camp. Though I don't mind a cathartic cooking sesh, my main goal - during the holidays especially - is to churn out the treats. This is why this fudge, which takes less than five minutes of your active time, gets made every single Christmas.

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If you have perfected the pie-making process, congratulations, and please refrain from flaunting in the comments; this is for those of us who need a more "rustic" dessert in our repertoire. (As someone who recently pulled a literal piece of tree - AKA a twig - from her hair, "rustic" is an aesthetic I can really lean into.) You can also serve a galette immediately, unlike most pies, which require cooling.

There is a crust involved, yes, but you don't have to worry about rolling it into a uniform circle so that you have the correct amount hanging from the edge of your pie plate, nor do you have to worry about any sort of crimping or top crust. I like Jacques P├ępin's recipe, which comes together quite easily in a food processor:

  • 1 1/2 cups plain flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 140g cold unsalted butter, cut into small pieces
  • 1/3 cup ice water

Combine everything but the ice water in the food processor and process for about five seconds. Sprinkle the ice water on top of the mixture, and process for another 10 seconds, until the dough just begins to come together, but you can still see bits of butter in it. Gather it into a disc or rectangular mound on a floured work surface, and either roll it out or let it chill in the fridge until you're ready to do so.

In terms of fillings, pretty much any fruit paired with butter and sugar will work - apple is a classic, and The New York Times has a recipe that lets you use stone fruit, figs or berries. Once you've decided on your filling, transfer your rolled-out dough to a rimmed baking sheet and assemble the filling on top. Fold the pastry over the fruit to create a 2.5cm crust, and bake in a 205C oven until the crust is browned and the fruit is tender (about an hour). Serve immediately, or later at room temp. Just don't stress about it; galette doesn't want you to stress.


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