Stone Fruit Galette with Sage-Infused Syrup

A vibrant medley of plums, apricots, peaches, and nectarines is baked in a golden, flaky pastry, topped with toasted almonds and sweet sage syrup for a stunning summer dessert.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

3 to 5 firm ripe red plums

3 firm ripe orange apricots

2 to 3 firm ripe yellow peaches

2 firm ripe white nectarines

10 tablespoons granulated sugar, divided

4 tablespoons cornstarch

1 teaspoon almond extract

1 recipe No-Fail Double-Crust Pie Pastry (2 pastry disks)

1 large egg

1 tablespoon heavy whipping cream

⅓ cup sliced almonds

1½ tablespoons turbinado sugar

½ cup water

12 fresh sage leaves

Directions

Preheat oven to 375°F. Cut off four sides from the pit of each plum, apricot, peach and nectarine. Cut fruit pieces into ⅜-inch-thick slices. You should have about 8 cups of sliced fruit.
Place each type of sliced fruit in a separate medium bowl. Sprinkle each bowl of fruit with 1½ tablespoons granulated sugar, 1 tablespoon cornstarch and ¼ teaspoon almond extract. Gently toss each fruit until evenly coated; set aside.
On a lightly floured sheet of parchment paper, slightly overlap the 2 pastry disks. Roll disks, from center to edge, into a rounded-edge 18×14-inch rectangle (¼ inch thick). Transfer pastry on parchment paper to a large rimmed baking pan.
Arrange smaller fruit slices on the pastry within 1 to 1½ inches of edges. Arrange larger fruit slices on pastry, working from outside in and slightly overlapping slices. Fold pastry edges up and over some of the fruit, pleating as necessary.
In a small bowl, whisk together egg and heavy cream. Lightly brush egg mixture on pastry edges. Sprinkle with sliced almonds and turbinado sugar. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
Meanwhile, in a small saucepan, combine the water and remaining 4 tablespoons granulated sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Add sage leaves; gently simmer for 3 to 5 minutes or until syrup turns yellow. Remove sage leaves and continue simmering until syrup has reduced by half.
While galette cools, brush tops of fruit with sage syrup. Cool completely before serving.