What can you do with leftover tart dough?
If you are going to make tarts, you are going to have some leftovers. Recipes tell you to save the trimmings. Wrap them up, throw them in the freezer until you need them. Now, what to do with them? An easy answer is a make a using leftover pastry in a fruit galette. A galette is a free form pastry of any size and pretty much, but not exactly, round.
Being frank about it, making a tart has some pressure related to it. The tart shell can be difficult. The dough sticky, stiff, separates, or any number of problematic things can happen. The pressure is on every step to produce an attractive showpiece. A galette, not so much. It is a rustic tart and pretty much any shape works. You have only two potential issues. You are going to be putting fruit into a free-form unbaked shell.
Relax and have fun with this one. The benefits of this approach are many including: dessert pastries always look impressive no matter what; this can be cooked ahead of time, in fact, can be considered to be even better if served the next day.
Notes of Ingredients
Issue: What are the proportions of fruit and pastry?
You want to make sure you do not have too much fruit. The recipe below calls for a “ball” of dough. I am considering a ball of leftover dough to be about the size of a peach. For each ball, you want about a cup of fruit (approximately 240 ml). Pretty much any fruit and flavorings can work here.
Although I discuss using leftover dough, you can start with a new perfect pastry tart, if needed. One note, this pastry tart is not as sweet as some, so add a little more, of better sprinkle the pastry crust with sugar before baking.
Notes on Technique
Issue: How much do I roll the pastry out?
You do not want to roll the dough too thin, so the fruit juices stay inside. A quarter of an inch (half a cm) should be fine.
It is quite easy to do variations of the fruit galette. Pictured here is one made substituting strawberries for the pears. Remember about a cup of fruit for each ball of dough.
I also refreshed the idea for mid-summer peaches.
- 2 mounds of left over tart dough
- 2 cups of sliced pears
- 2 tablespoon almond slices
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 3 tablespoon sugar
- Preheat oven to 400°F (200°C).
- Put your two mounds of dough on a floured board.
- Flatten the mounds of dough into discs. Stack one on top of the other on a floured board. Roll out the stack, rolling in all directions. The intent is to create a relatively round dough, but the beauty of this pastry is the rustic form is appealing and, of course, easy. Stop when the dough is about ¼ inch thick.
- Transfer the dough to a baking sheet covered with parchment paper.
- Mix all other ingredients in a bowl. Gently mix until all ingredients, and especially the corn starch, are evenly distributed.
- Mound the ingredients in the middle of the dough, bring the edges up around the ingredients and tuck to stay in place. The middle should be open showing the fruit.
- Bake in the oven for 30-35 minutes checking to make sure it is not overcooking. (this is free form, so it is not exact.)
- Allow to cool at least 15 minutes, but it might actually be better at room temperature.
- Serve with crème fraiche, ice cream, or a fruit sauce.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 487Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 293mgCarbohydrates: 67gFiber: 5gSugar: 28gProtein: 4g