1 ½ cups (190 g) all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

9 tablespoons unsalted butter, very cold and cut into pieces

6 tablespoons (90 g) sour cream

1 ½ lbs mixed fresh fruit, prepared

¼ cup granulated sugar

2 teaspoons lemon juice

1 ½ tablespoons cornstarch

⅛ teaspoon salt

1 large egg

2 teaspoons water

Coarse or granulated sugar, for sprinkling (optional)

1 ½ tablespoons unsalted butter, cold and cut into small pieces (optional)

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In a large bowl, whisk together flour, sugar, and salt.
Cut in the cold butter until mixture resembles coarse crumbs.
Stir in sour cream until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare filling by combining fruit, sugar, lemon juice, cornstarch, and salt in a bowl.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, roll chilled dough into a 12-inch circle. Transfer to baking sheet.
Spoon fruit filling into center, leaving 2-inch border.
Fold edges of dough over filling, pleating as needed.
Whisk egg with water and brush over crust. Sprinkle with coarse sugar if desired.
Dot filling with butter pieces if using.
Bake for 35–45 minutes, until crust is golden and fruit is bubbling.
Cool slightly before slicing and serving.

Dough can be made a day ahead and refrigerated.

Baked galette can be frozen for up to 2 months and reheated in oven.

Peel apples and peaches if preferred; no need for berries or plums.

If using frozen fruit, thaw and drain well to avoid excess liquid.

To prevent soggy crust, sprinkle flour, cornstarch, or ground almonds under fruit.

Puff pastry can be substituted for homemade dough.

Reduce sugar for very sweet fruits.