Preheat oven to 350°F. Line a baking sheet with parchment.

Prepare your fruit filling by gently tossing together all the filling ingredients. Set aside to macerate while you roll the crust.

Roll Sweet Pastry Crust between two pieces of plastic wrap (or parchment paper) into a 10-inch diameter by ¼-inch-thick circle. Remove the top piece of plastic wrap and, using the bottom piece of plastic to help lift the dough, invert the dough onto the baking sheet. Carefully remove the plastic wrap from the crust.

Place the fruit filling in the center of your pastry circle, leaving a 1½ -inch border around the edges. Using a rubber scraper or a spatula, lift the sides of the crust in 4-inch sections, folding the dough over the fruit filling and overlapping the dough sections as you go. Don’t worry if the crust breaks where it meets the fruit; you can patch and trim it later. I find it easiest to work counterclockwise, starting with the side farthest away from you. Rotate the baking pan if needed as you go to make the folding easier. The crust should reach over some of the fruit, leaving much of it exposed. If your crust has cracks where it was folded over, gently pinch it back together with your fingers. You want to make sure there are no holes or cracks in the sides of the crust as the juicy filling may leak out and run under the galette, making for a soggy bottom.

Brush the crust with heavy cream and sprinkle the entire galette with crystal sugar. Bake for 25—30 minutes until the crust is golden brown and the fruit is bubbling and jammy. Cool completely before serving.

Note: If your fruit has leaked out and run under your galette during baking, you’ll want to remove it from the parchment after a short, 5 minute cooling period. Otherwise, when the sugar cools your crust will be welded to the paper and it will be difficult to remove it. Use a large spatula (like a pancake flipper) and lift the warm galette off the baking sheet onto a wire rack to finish cooling.