Strawberry-Rhubarb Galettes

kingarthurbaking.com

Lori Wesley Connor

Pastry

1 batch Fast and Easy Puff Pastry*

note: See "tips," below.

Filling

2 ¾ cups (380g) strawberries, trimmed of their leaves, cut into ½” to ¾" pieces, fresh or frozen/thawed

2 ¾ cups (380g) rhubarb, lightly packed, cut into ½" to ¾" pieces, fresh or frozen/thawed

⅓ cup (66g) granulated sugar

3 to 4 tablespoons (40g to 53g) light brown sugar or dark brown sugar, packed*

2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour

2 teaspoons lemon zest (grated rind), from 1 medium lemon

note: Adjust the amount of sugar to taste depending on the sweetness of your fruit.

subheading: For assembly:

1 large egg, beaten with 1 tablespoon water (egg wash)

coarse sparkling sugar, for sprinkling

Glaze

strawberry-rhubarb juice, reserved from above

1 ½ tablespoons (21g) lemon juice

Directions at kingarthurbaking.com

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