Instructions: Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.

Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together in a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.

To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

Add the fruit according to the recipe, leaving a border 2 to 4 inches wide.

Fold the edges of the dough over the fruit, overlapping them as you go.

Depending on how much of an edge you have left, the galette will be partially or completely covered, almost like a two-crust pie. Brush the top with melted butter-it will take about a tablespoon-or an egg beaten with a little milk or cream. Sprinkle it heavily with sugar, using about 2 tablespoons, the bake according to recipe instructions.

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