find out how to make the perfect pie crust and filling for this beautiful summer dessert. and the best thing is that you can use this galette recipe with pretty much any type of fruit – plums, nectarines, pluots, apricots, apples, strawberries, blueberries, raspberries, blackberries etc. the reason why this pie crust is special is that it’s an all butter pie crust which not only makes is super easy to make, but it’s also incredibly light, flaky and delicious! also, instead of making a syrup to create the glaze on this peach galette, the peaches are topped with some sugar, which will melt with the peach juices and create a beautiful glaze as the galette bakes. you can slice the peaches for this galette into wedges and arrange them in a circular pattern, or you can slice the peach halves and form a crisscross grid pattern as shown below that looks really fancy. and the crust is flaky and crisp.
i have now made a peach and plum pie, blueberry, and apricot! i am going to leave out the sugar and try a savory pie soon. there can be variations when using cups to measure flour, therefore i would go with 3 cups, but you may need a little extra water to get the same consistency. i used all of the dough to make one giant galette and it looked beautiful and tasted even better. the recipe for the peach filling however is for one galette. if you are trying the recipe with frozen and thawed peaches, i would recommend that the peaches be thawed on paper towels to soak up the extra moisture. i experiment with flavors, textures and ingredients, and i love passing on all my tips and tricks to you!
(alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. i have made this multiple times and the pastry recipe is spot on. i’m sure a crust made from scratch would have been lovely, but i was having people over, had an abundance of peaches and wanted to make a homemade dessert on the fly. i made this once and ended up with a somewhat soggy bottom (still thought it was great, though), so i took a trick from another site and layered about 1/4 inch of frangiapane on the bottom before i put in the peaches.
i buy frozen puff pastry at my local store and use 1 of the 2 sheets enclosed. i’ve made various galettes and wish i had used one of my other trusty recipes for the dough instead. also, i thought that my dough wasn’t cold enough by the time i arranged the peaches to pull it up and around the peaches…so my dough ripped in places. i used the advice to use fewer peaches and regretted it. i want to try this recipe again and follow it more closely.
simple recipe for a pretty peach galette with a flaky, all-butter pie crust and fresh peaches, brown sugar, vanilla, and spices. easy peach galette – a delicious buttery pie crust, with a fresh, juicy peach filling! fool proof, simple and easy summer dessert. this is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. you can play around with it a bit., .
this summer peach galette is a sheet pan dessert that’s easier than pie. serve it this summer with a big scoop of vanilla ice cream! starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center tips for making a rustic peach galette slice the peaches evenly. the more even the peach slices, the more even they will bake. let the dough, .
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