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Strawberry Rhubarb Apple Galette

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This Strawberry Rhubarb Apple Galette is an easy and delicious dessert that can be on your table in under one hour. All you need is a pre-made frozen puff pastry crust and seasonal fruit.

Ingredients

Units Scale

Galette:

  • 1 (12 x12 inch) sheet frozen puff pastry (thawed)
  • 5 cups combined: cut strawberries, rhubarb and apples
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch or all purpose flour

Topping:

  • 1 large egg
  • 1 tbsp water
  • extra sugar
  • 2 tbsp strawberry, raspberry or apricot jelly for glazing

Instructions

  1. Preheat your oven to 450 degrees F.
  2. Line a baking sheet with a piece of parchment paper.
  3. Lightly flour the parchment paper (I actually used icing sugar instead of flour), then roll out the puff pastry to loosely form a circle shape. It doesn’t have to be perfect, this is a rustic pie remember! Set aside.
  4. Cut the strawberries, rhubarb, and apples (I like to peel the apples). Cut the fruit into small chunks.
  5. Place the fruit into a large bowl and mix it with the sugar and cornstarch. Let rest for 5 minutes.
  6. Then pile the fruit mixture onto the centre of the pastry.
  7. Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed.
  8. In a separate bowl mix together 1 egg and 1 tbsp of water (mix well). Then using this mixture, brush the top of the pastry.
  9. Sprinkle the extra sugar on to the pastry. Sometimes I like to use a cinnamon-sugar mix.
  10. Place the pie into the oven, then immediately TURN DOWN the heat to 375 degrees F.
  11. Bake for 40 minutes, or until the pastry is golden brown.
  12. When the pie is done baking, remove it from the oven, and now it is time to add the glaze.
  13. Heat up the jelly for about 30 seconds in the microwave, then brush it onto the fruit in the pie (don’t brush the crust).
  14. Let the pie sit for about 10 minutes before serving.
  15. Serve slightly warm with vanilla ice cream or whipping cream!