Peach galette : Mini peach galette : Peach tart : Fruit galette : Easy galette recipe
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, chilled and cubed
- ●6-8 tbsp ice water
- ●4-5 ripe peaches, sliced
- ●1 tbsp lemon juice
- ●1/4 tsp ground cinnamon
- ●1 egg, beaten (for egg wash)
- ●1 tbsp coarse sugar (for topping)
Instructions
- 1In a large bowl, mix together the flour, salt, and granulated sugar.
- 2Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 4Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- 5Preheat the oven to 400°F (200°C).
- 6On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- 7In a bowl, toss the sliced peaches with lemon juice, cinnamon, and 1 tablespoon of sugar.
- 8Arrange the peach mixture in the center of the dough, leaving a 2-inch border around the edges.
- 9Fold the edges of the dough over the peaches, pleating as necessary to create a rustic look.
- 10Brush the edges of the dough with the beaten egg and sprinkle coarse sugar on top.
- 11Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the peaches are bubbly.
Equipment
mixing bowlrolling pinbaking sheetparchment paperpastry cutter
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1/4 tsp salt
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, chilled and cubed
- ●4-5 tbsp ice water
- ●2-3 ripe peaches, sliced
- ●1 tbsp lemon juice
- ●1 tbsp cornstarch
- ●1/2 tsp cinnamon
- ●1 egg, beaten (for egg wash)
Instructions
- 1In a large bowl, mix together the flour, salt, and sugar.
- 2Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 4Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5Preheat the oven to 375°F (190°C).
- 6In a bowl, combine the sliced peaches, lemon juice, cornstarch, and cinnamon. Toss to coat the peaches evenly.
- 7On a floured surface, roll out the dough into a circle about 1/8 inch thick.
- 8Transfer the dough to a parchment-lined baking sheet. Place the peach mixture in the center of the dough, leaving a 2-inch border.
- 9Fold the edges of the dough over the peaches, pleating as necessary to create a rustic look.
- 10Brush the edges of the dough with the beaten egg for a golden finish.
- 11Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the peaches are bubbly.
Equipment
mixing bowlpastry cutterrolling pinbaking sheetparchment paper
The fruit galette, a rustic dessert hailing from France, showcases seasonal fruits enveloped in a flaky pastry crust. Traditionally enjoyed during harvest time, it embodies the spirit of using fresh, local ingredients. Today, it has gained popularity in the United States, often made with a variety of fruits, making it a versatile and beloved choice for gatherings and family meals.
Ingredients
- ●all-purpose flour
- ●unsalted butter
- ●granulated sugar
- ●salt
- ●ice water
- ●fresh fruit
- ●cornstarch
- ●lemon juice
- ●cinnamon
- ●egg
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a bowl, mix all-purpose flour, sugar, and salt.
- 3Cut in the butter until the mixture resembles coarse crumbs.
- 4Stir in ice water, a tablespoon at a time, until the dough comes together.
- 5Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 6Prepare the fruit by washing, peeling, and slicing as needed.
- 7In a separate bowl, combine the fruit with cornstarch, lemon juice, and cinnamon.
- 8Roll out the chilled dough on a floured surface into a rough circle.
- 9Transfer the dough to a parchment-lined baking sheet.
- 10Spoon the fruit mixture into the center of the dough, leaving a border.
- 11Fold the edges of the dough over the fruit, pleating as necessary.
- 12Brush the dough with beaten egg for shine.
- 13Sprinkle additional sugar on top of the crust if desired.
- 14Bake for 30-35 minutes, or until the crust is golden and the fruit is bubbly.
- 15Allow to cool slightly before slicing and serving.
Ingredient Alternatives
unsalted butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil provides a dairy-free option with a similar texture.
granulated sugar
Healthier: honey
Cheaper: brown sugar
Honey adds natural sweetness while brown sugar can be less expensive.
fresh fruit
Healthier: frozen fruit
Cheaper: canned fruit
Frozen fruit can be more accessible and affordable out of season.
cornstarch
Healthier: arrowroot powder
Cheaper: flour
Arrowroot is a gluten-free thickener, while flour is more common.
Techniques
mixingrollingbaking
Equipment
mixing bowlrolling pinbaking sheetparchment paperknife
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Rustic Fruit TartFreeform Fruit Pie
Ingredients
- ●1 1/4 cups all-purpose flour
- ●1/2 cup unsalted butter, chilled and diced
- ●1/4 cup granulated sugar
- ●1/4 tsp salt
- ●1/4 cup ice water
- ●4 ripe peaches, pitted and sliced
- ●1/4 cup brown sugar
- ●1 tsp vanilla extract
- ●1/2 tsp ground cinnamon
- ●1 egg, beaten (for egg wash)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine the flour, diced butter, granulated sugar, and salt. Mix until the mixture resembles coarse crumbs.
- 3Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- 4Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- 5In another bowl, combine the sliced peaches, brown sugar, vanilla extract, and ground cinnamon. Toss gently to coat the peaches.
- 6Arrange the peach mixture evenly over the tart crust.
- 7Brush the edges of the crust with the beaten egg for a golden finish.
- 8Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the peaches are tender.
- 9Remove from the oven and let cool for a few minutes before slicing.
- 10Serve warm or at room temperature, optionally with whipped cream or ice cream.
Equipment
9-inch tart panmixing bowlrolling pinbaking sheet
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