Stone Fruit Galette

recipe courtesy Martha Stewart Living

Stone Fruit Galette

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)

1/3 cup granulated sugar (1/2 cup if using apricots)

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

1 tablespoon cornstarch

1 disk Pate Brisee

All-purpose flour, for surface

1 large egg, lightly beaten

Sanding sugar (optional), for sprinkling

Whipped cream, for serving

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.

Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.

Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream. Serves 8.