Peach Galette: A Taste of Summer
This tasty tart is summer’s way of saying “relax.” When summer peaches are at their peak, this French-inspired dessert lets their natural sweetness shine through a buttery, flaky crust that’s surprisingly easy for beginner bakers to achieve. Simply place ripe peaches on the pastry, fold up the edges, and let the oven do its magic.
Peach Galette
Serves 8
Ingredients
1 ¼ cups all-purpose flour
2 teaspoons granulated sugar
¼ teaspoon salt
4 tablespoons ice water
1 ½ pounds fresh peaches
1 tablespoon cornstarch
1 tablespoon melted butter
1 tablespoon coarse turbinado sugar
2 tablespoons apricot jam, room temperature
Directions
Cube the butter into small pieces and refrigerate until you are ready to use it.
Place the flour, sugar, and salt into the bowl of a food processor fitted with a standard blade; pulse to combine. Add the cubed, chilled butter to the bowl; pulse until the mixture resembles coarse crumbs. Add 3 ½ tablespoons of ice water to the bowl and pulse until the dough comes together but is still slightly crumbly. If the dough does not come together, add in the remaining ½ tablespoon of ice water and pulse again.
Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes or up to 24 hours.
When you’re ready to bake the galette, preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface, turning the dough over and lightly dusting with flour if necessary. When the dough reaches 12 inches in diameter, carefully roll it up onto the rolling pin, then transfer the dough to the baking sheet (unrolling it from the rolling pin). Place the baking sheet in the refrigerator to chill the dough while you prepare the peaches.
Slice the peaches and place them into a bowl. Sprinkle the peaches with the cornstarch; gently stir.
Remove the dough from the refrigerator. Set the peaches on top of the dough, creating a design in a concentric circle, leaving a 2-inch border of dough. Fold up the edges of the dough over the fruit to make a crust border. Brush the outer crust border with melted butter. If you have any leftover melted butter, you can use it to brush the tops of the peaches. Sprinkle the sugar evenly over the crust. Place the galette into the oven and bake for 50 minutes. The peaches should be tender, and the crust should be a rich, brown color.
Transfer the galette from the oven to a cooling rack (while on the baking sheet) and let it cool for 10 minutes. Brush the apricot jam evenly over the peaches. Serve.
