Peach Galette Recipe | Episode 477

16:12

SERVES: 6-8 SERVINGS
PREP TIME: 60 MINS
COOK TIME: 25-30 MINS
TOTAL TIME: 1 HR 30 MINS







Ingredients

Crust
  • 50g very cold unsalted butter
  • 25g granulated sugar
  • 1 tsp cinnamon powder
  • pinch ground nutmeg
  • 80g almonds slices
  • 30 ml water, ice cold
Filling
  • 2 medium peaches
  • 1 tbsp butter
  • 35g granulated sugar
  • optional: water or egg and granulated sugar
Method

1. Roast the almonds and transfer to a hand blender with the other ingredients for the crust. Pulse together the ingredients for the crust. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers. Transfer the dough to the refrigerator to set for at least 15 minutes.

2. Slice the peaches. Heat the butter in a skillet over medium heat. Cook the peach slices in the butter for about 2 minutes. Add the sugar and cook 2 minutes more.

3. Preheat the oven to 200 C / 390 F.

4. Transfer the dough to a lightly floured parchment paper. Start in the center of the dough, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking. Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick.

5. Gently transfer the dough with parchment paper to a baking tray. Spoon the peach filling onto the center of the pie pastry, in an even layer. Leaving about two inches around the edge. 
Pour the butter over the peaches. Fold the pastry over the peaches, overlapping the dough as needed. 

6. Brush the sides with egg wash or water and sprinkle with granulated sugar or almonds.

7. Bake in preheated oven for about 25 to 30 minutes or until pastry is golden. 

8. Remove from the oven and allow to cool to room-temperature on a baking rack until set.
Serve warm with a scoop of vanilla ice cream. Enjoy!










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