HOW FIRM SHOULD FRUIT BE FOR PEACH GALETTE?

Select peaches that are ripe. The fruit should not be overly firm or tough, and they definitely should not be squishy. Over-ripe fruit will create unwanted liquid during baking which can make the crust soggy.

CAN I USE CANNED OR FROZEN PEACHES FOR THIS RECIPE?

It's not recommended. The juices from canned peaches, and the liquid from frozen peaches, can make the crust soggy.

DO I NEED TO PEEL THE PEACHES?

For me, the skin creates an unpleasant texture. But if you don't mind it, you can leave the peels on. It adds to the lovely rustic look!

QUICKEST METHOD FOR PEELING PEACHES?

The blanch/shock method. In a large pot, bring water to a boil. Reduce heat to simmer. With a slotted spoon, lower peaches into the water. Let them blanch for 35 seconds. Immediately transfer fruit to an ice water bath to shock them. Once peaches have cooled, gently pull off the skins with your fingertips.

WHY DOES THE FRUIT NEED TO BE THINLY SLICED?

This rustic tart has a shorter baking time than a regular pie. By thinly slicing the fruit we're making sure both filling and crust will bake in the same amount of time.

WHY BRUSH GALETTE CRUST WITH EGG WHITE?

Because the tart crust cannot be par-baked to prevent it from becoming soggy with fruit juices, the egg white forms a protective moisture barrier. Another option: brush crust with light-colored preserves or jam.

WHY DOT PEACH GALETTE WITH BUTTER?

This keeps the fruit from drying out or shriveling up when baking. It also gives the baked tart a beautiful glow. If after baking the peaches look a little dehydrated, drizzle melted butter over the fruit to perk it up.

Peach Galette | EASY Rustic Tart

Name: PEACH GALETTE
Prep time: 30 min
Cook time: 35 min
Total time: 1 h
Cuisine: French
Ingredients: 4 large ripe peaches; 1/3 cup light brown sugar, packed; 1 tablespoon cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; OPTIONAL: Pinch of salt; 1 tablespoon honey; 1/4 cup butter (1/2 stick), sliced into pats; 1 large egg; 1 teaspoon water; 1 tablespoon sparkling sugar (coarse white decorating sugar)

PEACH GALETTE

★★★★★

5 from 5 reviews

Author: Denay DeGuzman
Total Time: 1 Hour
Yield: 6 Servings 1x

Description

This rustic free-form tart is stunning and delicious! It’s an easy summer dessert that’s quick to assemble. Serve peach galette warm or at room temperature with vanilla ice cream or whipped cream.

Ingredients

Scale

CRUST

Refrigerated pie crust (or homemade pie crust dough)

FRUIT FILLING

4 large ripe peaches
1/3 cup light brown sugar, packed
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
OPTIONAL: Pinch of salt
1 tablespoon honey
1/4 cup butter (1/2 stick), sliced into pats

EGG WASH – FOR BRUSHING

1 large egg
1 teaspoon water

GARNISH

1 tablespoon sparkling sugar (coarse white decorating sugar)

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Instructions

RECIPE PREP: Peel, pit and thinly slice peaches. Slice butter into pats. Line a round (12-inch) nonstick pizza tray, or a baking tray, with parchment paper.

In a large bowl, mix together brown sugar, cornstarch, cinnamon, nutmeg, ground cloves, lemon juice and vanilla extract. Do a taste test. If desired, add a pinch of salt.
Add sliced peaches to the bowl and toss them in the mixture until all pieces are well coated. Separate egg yolk from egg white. Keep both!
Place rolled-out pie crust on lined tray. Brush with egg white. Pile fruit in the center, leaving the sugary juices behind in the bowl. Leave a 2-inch border around the edge. Fold sides of dough in over peaches leaving the center open. Edges will overlap into pleats. Preheat oven to 375°F. Chill galette in the freezer for 15 minutes (or in the fridge for 20 minutes).
Drizzle honey over the fruit. Evenly dot the filling with pats of butter. Mix yolk and water together. Brush edges of tart with egg wash. Sprinkle sparkling sugar over edges and surface.

BAKE PEACH GALETTE: Bake 30 to 35 minutes, or until crust is golden blonde and the filling is bubbly. Remove from oven. Set pan on a wire rack to cool. If fruit is a bit dehydrated, drizzle melted butter over the top to perk it up and make it shine.

Equipment

USA Pan Pizza Tray

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Boos Blocks

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Kitchen Knife

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Notes

HOW TO SERVE PEACH GALETTE: Serve warm or at room temperature. For a real treat, enjoy with vanilla ice cream or whipped cream.

HOW TO STORE THIS TART: Peach galette is best enjoyed the day it’s baked. However, leftovers can be loosely covered in foil and kept at room temperature up to 2 days.

Prep Time: 15 Minutes
Chill Time: 15 Minutes
Cook Time: 35 Minutes
Category: Dessert
Method: Bake
Cuisine: French

Keywords: Peach Galette, Peach Galette Recipe, Peach Tart, Rustic Tart, Rustic Peach Tart

Find it online: https://www.confettiandbliss.com/peach-galette/