Stone-Fruit Galette

Buttery free-form tart of the orchard's ripest fruit, crème fraîche, and toasted almond.

Whatever's heaviest on the orchard branches goes into this — apricots and plums in high summer, apples and quince come autumn. We fold the fruit into an all-butter crust, bake it free-form so the edges go deep and craggy, and serve it warm with a spoon of cultured crème fraîche and toasted almond. Unfussy, seasonal, the kind of dessert you'd want at the end of a long table.