Name: Fruit Galette
Prep time: 20 s
Cook time: 20 s
Total time: 40 s
Yield: 12
Ingredients: 1 ready-made refrigerated pastry dough for 9-inch pie; 2 1/2 cups sliced (1/4-inch-thick) stone fruit (peachesplums and/or apricots); 2 tablespoons plus 1 teaspoon granulated sugardivided; 1 tablespoon cornstarch; 2 teaspoons fresh lemon juice; 1 large eggbeaten; 1 1/2 cups vanilla light ice cream; 1/4 cup NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)

Ingredients

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1 ready-made refrigerated pastry dough for 9-inch pie
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2 1/2 cups sliced (1/4-inch-thick) stone fruit (peaches, plums and/or apricots)
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2 tablespoons plus 1 teaspoon granulated sugar, divided
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1 tablespoon cornstarch
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2 teaspoons fresh lemon juice
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1 large egg, beaten
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1 1/2 cups vanilla light ice cream
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1/4 cup NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)

Key Ingredients

Dulce de Leche Squeeze Bottle

(11.5 Squeeze Bottle)

Make It

Step 1

Preheat oven to 425° F. Line baking sheet with parchment paper.

Step 2

Unfold pastry and place on prepared baking sheet. Combine fruit, 2 tablespoons sugar, cornstarch and lemon juice in medium bowl.

Step 3

Pour fruit in center of pastry leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush egg on pastry. Sprinkle with remaining 1 teaspoon sugar.

Step 4

Bake for 20 minutes or until crust is golden brown. Cut into wedges. Top each serving with small scoop of ice cream (about 2 tablespoons per serving). Drizzle each slice with about 1 teaspoon dulce de leche.