I like to think of galettes as casual pies -- “Oh, these? I just threw them together,” kind of pies. They are much less fussy than their double-crusted cousins, and there is no futzy crust-crimping for the folks who find that part of pie making frustrating. They are supposed to look rustic and imperfect, which means that you don’t have to worry if the fruit juices leak a bit or the crust looks rough and bumpy. These little “flaws” just add to the charm of these rustic tarts.

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