{"id":2421,"date":"2026-06-17T06:21:19","date_gmt":"2026-06-17T06:21:19","guid":{"rendered":"https:\/\/dev95.site\/summer-fruit-galette\/"},"modified":"2026-06-17T06:21:19","modified_gmt":"2026-06-17T06:21:19","slug":"summer-fruit-galette","status":"publish","type":"post","link":"https:\/\/dev95.site\/ar\/summer-fruit-galette\/","title":{"rendered":"Summer Fruit Galette"},"content":{"rendered":"<div id=\"dev95-3348843599\" class=\"dev95-- dev95-entity-placement\"><script async=\"async\" data-cfasync=\"false\" src=\"https:\/\/pl27862732.profitableratecpmnetwork.com\/2ad7a50e0bbc23ac6801d7b77c501463\/invoke.js\"><\/script>\r\n<div id=\"container-2ad7a50e0bbc23ac6801d7b77c501463\"><\/div><\/div><div>\n<div style=\"display: none;\"><\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"858\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-640x858.jpg?resize=640%2C858&#038;ssl=1\" alt=\"\" class=\"wp-image-28080\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-640x858.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-224x300.jpg 224w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-768x1030.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-150x201.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-600x804.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-200x267.jpg 200w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-230x307.jpg 230w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever I can, whenever I can.<\/p>\n<p class=\"wp-block-paragraph\">At Paris markets, I try to search out\u00a0<em>producteurs<\/em>, the vendors who grow the food they sell, and every summer, <a href=\"https:\/\/www.facebook.com\/lesfruitsdelatour\/\">one<\/a>\u00a0in particular shows up at my market with lots of Reine Claude and mirabelle plums, a few different varieties of cherries, plump melons that you can smell standing a few feet away, tender figs, and fresh apricots.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"890\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-640x890.jpg?resize=640%2C890&#038;ssl=1\" alt=\"\" class=\"wp-image-28081\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-640x890.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-216x300.jpg 216w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-768x1068.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-150x209.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15-600x834.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-15.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">Making the shopping experience even better, were the fellows who sold the fruits. Not only were they easy on the eyes, but they often put punky-looking cherries in baskets, labeling them \u201cfor <a href=\"https:\/\/www.davidlebovitz.com\/cherry-clafoutis-recipe\/\">clafoutis<\/a>\u201d (a nicer way of saying \u201cfor baking\u201d) and selling them at a reduced price. This year, there seems to have been a turnover in staff \u2013 <em>zut<\/em> \u2013 but the replacements also offer up the imperfect fruit, or even an overload, at a discount.<\/p><div id=\"dev95-3833544367\" class=\"dev95- dev95-entity-placement\"><center>\r\n<script>\r\n  atOptions = {\r\n    'key' : '4ba6b6513c00e0ba76511f798ae56401',\r\n    'format' : 'iframe',\r\n    'height' : 50,\r\n    'width' : 320,\r\n    'params' : {}\r\n  };\r\n<\/script>\r\n<script src=\"https:\/\/www.highrevenueformat.com\/4ba6b6513c00e0ba76511f798ae56401\/invoke.js\"><\/script>\r\n\t<\/center><\/div>\n<p><span id=\"more-28067\"><\/span><\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"939\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-640x939.jpg?resize=640%2C939&#038;ssl=1\" alt=\"\" class=\"wp-image-28072\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-640x939.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-204x300.jpg 204w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-768x1127.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-150x220.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2-600x880.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-2.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"862\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-640x862.jpg?resize=640%2C862&#038;ssl=1\" alt=\"\" class=\"wp-image-28073\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-640x862.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-223x300.jpg 223w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-768x1034.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-150x202.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4-600x808.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-4.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">The last couple of weeks, they\u2019ve had small lugs of fresh apricots offered up at \u20ac5 for 3 kilos, about a dollar a pound. Fortunately, I live close to the market and hauled one home the first time I saw them, along with everything else I had bought, which I used to make apricot jam. If they ever do a show called <strong>Fruit Hoarders<\/strong>, I will likely be the star of the premiere episode, because I went back a few times and bought several more cases of fresh apricots. (Lest you think that I was mostly shopping there because of <em>les<\/em>\u00a0<em>beaux mecs<\/em>.<em>)<\/em><\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"926\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-640x926.jpg?resize=640%2C926&#038;ssl=1\" alt=\"\" class=\"wp-image-28076\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-640x926.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-207x300.jpg 207w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-768x1111.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-150x217.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10-600x868.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-10.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">With over a dozen jars of <a href=\"https:\/\/www.davidlebovitz.com\/apricot-jam\/\">apricot jam<\/a> all packed up, I still had apricots coming out of the wazoo, so decided to bake up an apricot galette. When baking a free-form, fresh fruit tart, such as this, it\u2019s good to have a strategy to deal with any excess fruit juices that might ooze out, which is especially true of apricots; like most stone fruits, some varieties exude a lot of juice.<\/p>\n<p class=\"wp-block-paragraph\">When I baked at Chez Panisse, we used something we made, that someone dubbed \u201cMoon Dust.\u201d Which, because I can never leave anything alone, I nicknamed \u201cLunar Lint.\u201d It was a mix of flour, almond meal, sugar and crushed\u00a0<a href=\"http:\/\/amzn.to\/2fleKL6\">amaretti<\/a> cookies.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"960\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-640x960.jpg?resize=640%2C960&#038;ssl=1\" alt=\"\" class=\"wp-image-28075\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-640x960.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-200x300.jpg 200w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-768x1152.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-150x225.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8-600x900.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-8.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">Because it was Sunday in Paris, and most stores are closed, I couldn\u2019t go on a hunt for\u00a0amaretti cookies. But no matter what the day \u2013 they\u2019re rather hard to find. So I used to buy them and keep them in my cabinet, but found I was snacking on them, rather than saving them for <em>lunaire<\/em> lint. (And yes, I\u2019ve got a recipe for\u00a0amaretti in <a href=\"http:\/\/amzn.to\/2hBA3cd\">Ready for Dessert<\/a>, but I didn\u2019t have time to DIY everything, especially after making several batches of jam, and cleaning up after each one.)<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"941\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-640x941.jpg?resize=640%2C941&#038;ssl=1\" alt=\"\" class=\"wp-image-28077\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-640x941.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-204x300.jpg 204w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-768x1129.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-150x220.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11-600x882.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-11.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">The apricots that I used were a little more restrained, and not much juice gushed out during baking. Still, no one called me out, saying the frangipane wasn\u2019t necessary. In fact, my guests loved the thin, flavorful layer of almond cream under the fruit, which complimented the apricots and cherries, which, as the younger generation says these days, was a\u00a0<a href=\"http:\/\/onlineslangdictionary.com\/meaning-definition-of\/sick\">sick<\/a> combination.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"944\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-640x944.jpg?resize=640%2C944&#038;ssl=1\" alt=\"\" class=\"wp-image-28078\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-640x944.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-203x300.jpg 203w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-768x1132.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-150x221.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12-600x885.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-12.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\">I\u2019m still not on board with that word, so I\u2019ll go back to my California roots and say the combination was \u201cawesome,\u201d or in French, they\u2019d say it was <em>chouette<\/em> (an owl). Depending on where you live, you can make this galette with other stone fruits, or even figs, pears or apples, when they\u2019re in season. I don\u2019t give a hoot which ones you use, but do give it a go with the frangipane. One bite, and you\u2019ll agree that it\u2019s a wise move to use it.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"931\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-640x931.jpg?resize=640%2C931&#038;ssl=1\" alt=\"\" class=\"wp-image-28082\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-640x931.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-206x300.jpg 206w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-768x1117.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-150x218.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16-600x873.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-16.jpg 1280w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<div id=\"wprm-recipe-container-52321\" class=\"wprm-recipe-container\" data-recipe-id=\"52321\" data-servings=\"8\">\n<div class=\"wprm-recipe wprm-recipe-template-basic\">\n<div class=\"wprm-container-float-left\">\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-14-150x150.jpg?resize=150%2C150&#038;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"\"><\/div>\n<\/div>\n<p><a href=\"https:\/\/www.davidlebovitz.com\/wprm_print\/summer-fruit-galette\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"52321\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewbox=\"0 0 24 24\"><g><path fill=\"#333333\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"><\/path><\/g><\/svg><\/span> Print<\/a><\/p>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Summer Fruit Galette<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Normally apricots give up a lot of juice when baked, but these late-season ones didn&#8217;t. Fruit varies in moisture but the nice thing about the layer of frangipane is that it keeps the tart dough crisp on the bottom, in case your fruit is juicy. <a href=\"https:\/\/www.davidlebovitz.com\/almond-flour-faqs-almond-meal\/\">Almond flour<\/a> is sometimes called almond meal. You can use blanched or unblanched, which has a darker color. If you&#8217;re avoiding almonds, feel free to swap in hazelnut or pistachio flour.<\/span><\/p>\n<div class=\"wprm-spacer\"><\/div>\n<p><span style=\"display: block;\">You can certainly use other fruits in this tart, such as sliced nectarines, peaches (peeled or unpeeled), plums, or figs. You&#8217;ll need about 1 1\/2 pounds (700g) of fruit. More important than precise numbers to follow, it&#8217;s best to try to push the fruit as close together as possible, or if using sliced fruit, to overlap it as much as possible, because it&#8217;ll cook down during baking. You can also make this without the frangipane but you may want to sprinkle the bottom of the tart dough with some crumbled cookies (such as speculoos or Graham crackers) or <a href=\"https:\/\/davidlebovitz.substack.com\/p\/moon-dust\">moon dust<\/a> if the fruit is particularly juicy.<\/span><\/p>\n<div class=\"wprm-spacer\"><\/div>\n<p><span style=\"display: block;\">You can also swap out raspberries or blueberries for the cherries, using them to fill in the spaces between the fruit. I add the cherries at the beginning, but if using raspberries or blueberries, you can add them during the last 15 minutes or so of baking. <\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal\">\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">apricot, cherries, galette, tart<\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">Servings <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-52321 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"52321\" aria-label=\"Adjust recipe servings\">8<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings<\/span><\/span><\/div>\n<div id=\"recipe-52321-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-52321-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"52321\" data-servings=\"8\">\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the galette dough<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups (175g)<\/span> <span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">7<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons (100g, 3 1\/2 ounces)<\/span> <span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cubed and chilled<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">3 1\/2 to 4<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">ice water<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the frangipane<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup (95g)<\/span> <span class=\"wprm-recipe-ingredient-name\">almond flour<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup (50g)<\/span> <span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons (20g)<\/span> <span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons (30g, 1 ounce)<\/span> <span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1\/4 to 1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">pure almond extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">large egg, <\/span> <span class=\"wprm-recipe-ingredient-name\">at room temperature<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the fruit galette<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">pounds (700g)<\/span> <span class=\"wprm-recipe-ingredient-name\">fresh apricots, halved and pitted, or quartered if large<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(see headnote for other fruits that can be used)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">18-20<\/span> <span class=\"wprm-recipe-ingredient-unit\">cherries,<\/span> <span class=\"wprm-recipe-ingredient-name\">sweet or tart, pitted<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon (15g, 1\/2 ounce)<\/span> <span class=\"wprm-recipe-ingredient-name\">unsalted butter<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">melted<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">coarse sugar (or granulated sugar)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-name\">strained <a href=\"https:\/\/www.davidlebovitz.com\/apricot-jam\/\">apricot jam<\/a>,<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for glazing the tart<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-52321-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-52321-instructions-container wprm-block-text-normal\" data-recipe=\"52321\">\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To make the dough<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-52321-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">To make the dough, mix together the flour, sugar, and salt in a medium bowl, or in the bowl of a stand mixer. <\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the cubed butter and mix, using a pastry blender (or the paddle attachment if using a stand mixer), until the butter is in small, but still visible pieces, about the size of corn kernels. <\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the 3 1\/2 tablespoons of ice water and mix until the dough starts to come together. If it feels dry, add an additional 1\/2 tablespoon of ice water. Form the dough into a disk with your hands, wrap it in plastic wrap and refrigerate for at least 30 minutes. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To make the frangipane<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-52321-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a small bowl, mix together the almond flour, sugar, and all-purpose flour. Add the butter and almond extract, and mix in with a spatula until smooth. Mix in the egg. <\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To make the tart<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-52321-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Preheat the oven to 375\u00baF (190\u00baC). Line a baking sheet with parchment paper.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">On a lightly floured surface, roll the dough to a 14-inch (35cm) circle, turning it over and dusting lightly with flour, to keep it from sticking to the counter.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Brush off any excess flour and transfer the dough to the prepared baking sheet. (At this point, you may want to chill the dough for a few minutes, as the frangipane may be a bit tricky to spread if the dough feels warm.)<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Smear the frangipane on the tart dough, leaving a 2-inch (5cm) rim around the edges. (If the frangipane is quite thick, you can dollop it in 5-6 places over the tart dough, which&#8217;ll make it easier to spread.) Place the apricots on the frangipane and put cherries in the spaces between the apricots. Fold the edges of the dough over the fruit to make a crust. After pleating and folding the rim, make sure there are no &#8220;gullies&#8221; in the pleats for fruit juices to run out of. Pinch together any cracks.<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Brush the rim of the crust generously with melted butter then brush the remaining butter over the fruit. Sprinkle the rim with about 1 tablespoon of coarse or granulated sugar. Then sprinkle another 1 tablespoon over the fruit. (If using fruits like nectarines and peaches, you can reduce the sugar to a few teaspoons.)<\/span><\/div>\n<\/li>\n<li id=\"wprm-recipe-52321-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Bake the tart until the crust is well-browned and the fruit is cooked through, about 40-50 minutes. Remove from the oven and let the tart cool for 5 to 10 minutes, then brush the fruit with apricot jam.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-52321-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3>\n<div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><strong>Serving<\/strong>: Serve with a compatible ice cream, such as <a href=\"https:\/\/www.davidlebovitz.com\/vanilla-ice-cream\/\">vanilla<\/a>, cr\u00e8me fra\u00eeche or noyau ice cream. (The last two are in my books, <a href=\"http:\/\/amzn.to\/2v9iHIf\">The Perfect Scoop<\/a>, and <a href=\"http:\/\/amzn.to\/2vbCogW\">My Paris Kitchen<\/a>, respectively), or another favorite flavor. A dollop of cr\u00e8me fra\u00eeche, <a href=\"https:\/\/www.davidlebovitz.com\/sabayon-zabaglione-recipe\/\">sabayon<\/a>, or softly whipped cream are other options. (Although often I like it just as it is.)<\/span><\/p>\n<div class=\"wprm-spacer\"><\/div>\n<p><span style=\"display: block;\"><strong>Storage<\/strong>: The dough can be made up to two days ahead and refrigerated, or it can be frozen for up to two months. The tart is best enjoyed the same day it\u2019s made, but is okay the second day.<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"640\" height=\"421\" src=\"https:\/\/i0.wp.com\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-640x421.jpg?resize=640%2C421&#038;ssl=1\" alt=\"\" class=\"wp-image-28079\" srcset=\"https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-640x421.jpg 640w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-300x197.jpg 300w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-768x505.jpg 768w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-150x99.jpg 150w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13-600x394.jpg 600w, https:\/\/www.davidlebovitz.com\/wp-content\/uploads\/2017\/08\/Summer-Fruit-Tart-Galette-recipe-13.jpg 1948w\" sizes=\"auto, (max-width: 680px) calc(100vw - 40px), 640px\"><\/figure>\n<\/div>\n<p class=\"wp-block-paragraph\">\n<p class=\"wp-block-paragraph\"><strong><span style=\"text-decoration: underline;\">Related Links and Recipes<\/span><\/strong><\/p>\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.davidlebovitz.com\/summer-fruit-tart-berries-almond-cream\/\">Summer Fruit Tart with Almond Cream<\/a><\/p>\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.davidlebovitz.com\/almond-flour-faqs-almond-meal\/\">What is almond flour?<\/a><\/p>\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.davidlebovitz.com\/baking-ingredients-and-food-substitutions\/\">Baking Ingredients and Substitutions<\/a><\/p>\n<p class=\"wp-block-paragraph\"><a href=\"http:\/\/bojongourmet.com\/2013\/09\/gluten-free-late-season-apricot-and\/\">Gluten-Free Apricot and Mascarpone Galette<\/a> (Bojon Gourmet)<\/p>\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.davidlebovitz.com\/almond-cake-recipe\/\">Almond Cake<\/a><\/p>\n<\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2421\" class=\"pvc_stats total_only\" data-element-id=\"2421\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 330 -124 456 -258 112 -119 167 -219 211 -378 27 -96 24 -300 -5 -401 -72 -255 -236 -447 -474 -557 -132 -62 -201 -76 -368 -76 -167 0 -236 14 -368 76 -213 98 -373 271 -451 485 -162 444 86 934 547 1084 153 49 292 57 452 25z m909 -232 c222 -123 408 -262 593 -441 76 -74 138 -139 138 -144 0 -16 -233 -242 -330 -319 -155 -123 -309 -223 -461 -299 l-81 -41 32 46 c18 26 49 83 70 128 143 306 141 649 -6 957 -25 52 -61 116 -79 142 l-34 47 45 -20 c26 -10 76 -36 113 -56z m-2057 25 c-40 -58 -105 -190 -130 -263 -110 -324 -59 -707 132 -981 25 -35 42 -64 37 -64 -19 0 -241 119 -326 174 -188 122 -406 314 -532 468 l-58 71 108 103 c185 178 428 349 672 473 66 33 121 60 123 61 2 0 -10 -19 -26 -42z\"\/><path d=\"M2375 1950 c-198 -44 -350 -190 -395 -379 -18 -76 -8 -221 19 -290 114 -284 457 -406 731 -260 98 52 188 154 231 260 27 69 37 214 19 290 -38 163 -166 304 -326 360 -67 23 -215 33 -279 19z\"\/><\/g><\/svg><\/i> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/i0.wp.com\/dev95.site\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif?resize=16%2C16&#038;ssl=1\" border=\"0\" \/><\/p>\n<div class=\"pvc_clear\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Being a baker, summer is my favorite time of year. Not only are peaches, nectarines, cherries and plums abundant at the market, but as the seasons progress, the volume of fruits lowers the price, and I stock up on whatever<\/p>\n<div class=\"hosteria-entry-more\"><a href=\"https:\/\/dev95.site\/ar\/summer-fruit-galette\/\" class=\"no-underline font-light  group-hover:text-primary-800 dark:group-hover:text-primary-300 py-1\">Read more &gt;&gt;&gt;<\/a><\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2421\" class=\"pvc_stats total_only\" data-element-id=\"2421\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 330 -124 456 -258 112 -119 167 -219 211 -378 27 -96 24 -300 -5 -401 -72 -255 -236 -447 -474 -557 -132 -62 -201 -76 -368 -76 -167 0 -236 14 -368 76 -213 98 -373 271 -451 485 -162 444 86 934 547 1084 153 49 292 57 452 25z m909 -232 c222 -123 408 -262 593 -441 76 -74 138 -139 138 -144 0 -16 -233 -242 -330 -319 -155 -123 -309 -223 -461 -299 l-81 -41 32 46 c18 26 49 83 70 128 143 306 141 649 -6 957 -25 52 -61 116 -79 142 l-34 47 45 -20 c26 -10 76 -36 113 -56z m-2057 25 c-40 -58 -105 -190 -130 -263 -110 -324 -59 -707 132 -981 25 -35 42 -64 37 -64 -19 0 -241 119 -326 174 -188 122 -406 314 -532 468 l-58 71 108 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class=\"pvc_clear\"><\/div>","protected":false},"author":1,"featured_media":2422,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"fp_fajr_begins":"","fp_fajr_iqamah":"","fp_dhuhr_begins":"","fp_dhuhr_iqamah":"","fp_asr_begins":"","fp_asr_iqamah":"","fp_maghrib_begins":"","fp_maghrib_iqamah":"","fp_isha_begins":"","fp_isha_iqamah":"","fp_midnight":"","fp_midnight_name":"","fp_sunrise":"","fp_single_prayer_begins_title":"","fp_single_prayer_iqamah_title":"","fp_prayer_times_for_today":"","fp_hijra_date":"","fp_fajr_name":"","fp_dhuhr_name":"","fp_asr_name":"","fp_maghrib_name":"","fp_isha_name":"","fp_sunrise_name":"","fp_currentDate":"","fp_current_time":"","fp_current_title":"","fp_current_location":"","fp_masjid_name":"","fp_prayer_title":"","fp_next_prayer_iqamah_time":"","fp_next_prayer_iqamah_title":"","fp_next_prayer_begins_time":"","fp_next_prayer_begins_title":"","fp_next_prayer_title":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[37],"tags":[],"class_list":["post-2421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-posts"],"a3_pvc":{"activated":true,"total_views":0,"today_views":0},"yoast_head":"<!-- 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