Any Fruit Galette

apricot and berry galette

plum galette

strawberry galettes

cherry galette

Hello! This post is a little refresh of my very favorite recipe – Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.


2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette

98 Basketball Movies to See Before You Die (Full List)

Complete with documentaries, inspirational biopics, films based on historical basketball events, and raunchy comedies, I’ve got you covered.

Here are 98 basketball movies you can watch for some quality time with yourself or with your family.

The post 98 Basketball Movies to See Before You Die (Full List) appeared first on Basketball For Coaches.

Flourless Chocolate Hazelnut Cookies

No flour but ALL the chocolate! These Flourless Chocolate Hazelnut Cookies are just the thing for a big chocolate craving! If you’re looking for some intensely chocolate cookies, then you’ve found them with these Flourless Chocolate Hazelnut Cookies. They’re rich and fudgy and amazingly delicious. This is some serious chocolate! These cookies are made with […]

The post Flourless Chocolate Hazelnut Cookies appeared first on Bake or Break.

Honey Lemonade

This honey lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons! It’s also paleo with vegan options.

What I really needed when first making this recipe was a way to get rid of my zested lemons.

I had about 20 of them. I really like lemon zest in my baked goods! And they were on sale. I was desperate to make anything using lemon juice that didn’t require zest.

Some of my favorite lemon recipes, like this homemade lemon curd and these vegan lemon bars both require zest. So those weren’t helpful with my situation.

Anyone have some heavy-on-the-lemon-juice recipes? At any given point, I usually have about a dozen zested lemons in the fridge. I need to find more to do with them!

This lightly honey-sweetened lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons!

A nice healthy lemonade recipe seemed like the right thing to make with them. I love having some of this honey lemonade in the fridge when coming home on warm days.

I normally just drink water (and occasionally this raspberry smoothie) so this lemonade is a treat. A reward for getting my butt out of the apartment. 😉

This recipe calls for 1 cup of lemon juice. I’m always frustrated when I find a recipe that calls for the juice of so-and-so lemons or oranges.

I have no idea how much 2 lemons yielded for the recipe creator! So I usually don’t bother making those recipes.

Different sources say 1 large lemon yields anything from 2 tablespoons to 1/4 cup lemon juice, hence the wide range of lemons (4-7) given in the recipe. But it really doesn’t matter to the success of this recipe because 1 cup of lemon juice always = 1 cup.

This honey lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons! It's also paleo with vegan options.

It is annoying that you don’t know exactly how many lemons to buy. I suggest getting 7. It’s always better to have too many than not enough!

If you need ideas on what else to make with lemon juice and honey, this herbal iced tea is super refreshing! It’s perfect for the hot summer days coming. And these raspberry lemonade bars are incredible – one of my favorite recipes!

This honey lemonade is just lightly sweetened. It’s not super sweet like store-bought lemonade. You can easily add more honey if needed.

For a vegan version, you can use agave syrup, but then it’s not paleo. If you don’t want to use honey but need a paleo option, you can use maple syrup.

This lightly honey-sweetened lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons!

Make sure to use the lightest grade maple syrup. A deep maple flavor is not what you want in this lemonade recipe! You can definitely taste a difference in the maple and honey version.

I prefer honey but would still be happy with the maple-sweetened lemonade if I couldn’t have the honey one. It sounds like a strange combination, but it often works, like in my lemon fudge and gluten-free lemon cookies.

One thing you can’t do is use granulated sugar. Traditional lemonade recipes have you make a simple syrup first to ensure that the sugar dissolves.

This recipe is easier because you just have to stir together the 3 ingredients and you’re done.

As for a keto version, I’m working on it! I hope to post it soon.

If you need a keto treat in the meantime, someone said my almond flour chocolate chip cookies were the best keto cookies they’ve ever had. So maybe make those? 😉

If you want to try another naturally sweetened healthy lemonade recipe, try this homemade frozen lemonade! It’s another lemonade recipe with honey and sounds super refreshing.

This lightly honey-sweetened lemonade is a breeze to make and is a great way to get rid of an overabundance of lemons!

Questions about this honey lemonade?

  • How much juice is in 1 lemon? How many lemons should I buy?

    Different sources say 1 large lemon yields anything from 2 tablespoons to 1/4 cup lemon juice, hence the wide range of lemons (4-7) given in the recipe. But it really doesn’t matter because 1 cup of lemon juice always = 1 cup.

  • Can I use something other than honey or agave syrup?

    If you want to use granulated sugar, I suggest finding a different recipe. The process is a little different than the recipe below.

    I’m working on a sugar-free lemonade recipe! I’ll hopefully post that soon.

  • Is lemonade healthy?

    It’s just water + lemon juice + honey so I wouldn’t call it healthy exactly but I definitely consider this honey lemonade to be healthier than traditional lemonade with lots of granulated sugar.

  • Can I use something other than lemon juice?

    I haven’t tried it but maybe lime juice would work. Although lime + honey doesn’t sound like such an excellent combination as lemon + honey. I’m not so sure about anything else. I think you’d need a different amount of sweetener, depending on what exactly you use.

  • Can I make lemonade from bottled lemon juice?

    Freshly squeezed lemon juice tastes so much better and a lot different than the bottled stuff. You can use bottled lemon juice but the result simply isn’t as tasty. If you don’t have enough freshly squeezed lemon juice, you can use a little bit of bottled (I think 1/4 cup) without it affecting the taste but I wouldn’t recommend using more.

Honey Lemonade (paleo, vegan option)

Honey Lemonade
  • Prep Time: 5 min
  • Cook Time: 3 min
  • Ready in: 1 h
  • Yield: 6-8 servings (about 6 cups)


  • 4 1/2 cups (1065 milliliters) water
  • 1/3-1/2 cup (107-160 grams) honey or for vegan, use agave or a light grade maple syrup (agave is more neutral)
  • 1 cup (240 milliliters) freshly squeezed lemon juice – from about 4-7 large lemons


  1. If your honey is very runny or if using agave or maple, just mix everything together (starting off with 1/3 cup of sweetener). Add more sweetener, if desired.
  2. If your honey has crystallized or is firm, warm about a cup of water and 1/3 cup honey in a pot or saucepan over low heat. Stir to dissolve the honey and once dissolved, remove from the heat. This should only take about a minute. Add the remaining water and lemon juice and stir. Add more honey, if desired.
  3. Chill and serve.


  • For paleo, use honey or maple syrup.
  • For vegan, use agave or maple syrup.

Recipe by Texanerin Baking |

Raspberry Meringue Cake

Hi everyone, It´s the weekend and the perfect time to bake something sweet. Last week I shared the recipe for pavlova that a lot of you made, I loved seeing your masterpieces. The recipe is a meringue cake with raspberry swirls, for the meringue base, I use the @meringuegirls technic which is heating the sugar […]

The post Raspberry Meringue Cake appeared first on Passion For Baking :::GET INSPIRED:::.

Birthday Cake Pudding Mix Cookies

This post contains a couple of affiliate links. If you buy products from these links, I get a small commission but you don’t pay extra. Thanks for supporting my work!

Birthday Cake Pudding Mix Cookies

HELP ME WITH MY LAZINESS. I don’t mean help me NOT to be lazy. I mean help me TO be lazy. Facilitate my lazing.

Listen, I know how to paint a piece of furniture. You wash it, sand it, clean it off, prime it, sometimes resand, paint it, add a coat, sometimes add some kind of finishing… something or other. BUT NOBODY WANTS TO DO ALL THAT.

But I have this piece of furniture and I need you to tell me how to paint it without doing any of that. SEND ME YOUR HACKS, send me your tricks, send me your teenager eager to earn money by painting my turtle cabinet. Help me out.

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The post Birthday Cake Pudding Mix Cookies appeared first on Willow Bird Baking.