Drunken Peach Galette
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
78 kcal
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Course
Dessert
Drunken Peach Galette
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Peaches make for a visually stunning galette, as delectable as they are in a traditional pie, the beauty of their yellowy pink hues is best displayed in an open face pie.
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Ingredients
- 3 inches yellow peaches , peeled, pitted and then sliced into 1/4 to 1/3 inch slices
- 3 tablespoons sugar
- 1 1/2 tablespoons cornstarch
- 1/2 tablespoon butter
- 1 tablespoon spiced rum
- 1 egg
- 1 teaspoon spiced rum
- 1 tablespoon coarse brown sugar
Instructions
- Kick the tires and light the fires to 400 degrees F, with the rack set in the middle position.
- It's really important when baking with peaches that you choose ripe but firm peaches, if they are squishy to start, they get even worse when cooked.
- You can choose whether or not you would like to keep the peel on, but remove the pit and slice into 1/3 inch wide slices.
- Gently toss together the peaches, cornstarch, sugar and spiced rum.
- You can play with the amount of rum you use, but you will have to compensate for the liquid by adding more cornstarch.
- Roll out your pastry on a lightly floured surface to around a 11 inch diameter. If you are picky like me, take a dinner plate and use it to cut around the edge so you have a perfect circle.
- Galettes are truly forgiving, so this isn't really a necessary step. Lift up the pastry and place it onto a cookie sheet.
- Place the peach mixture in the center of the pastry, making sure the filling is spread out so that it's 1 peach thick.
- The peaches will all fit perfectly side by side in this to cover all the area and leave around 2 inches to fold up and over for the galette's edge.
- Once the peaches are spread out, fold the edge up like below. Feel free to add more pinches, more fluting, galette's are whatever free-form you choose.
- Dot the peaches with the 1/2 tbsp of butter.
- Take the egg and whisk it together with the spiced rum. Brush the mixture over the pastry, then sprinkle the brown sugar over the edge evenly.
- I wanted to get a little more rum flavoring into the pie and mixing it with the brown sugar and egg did the trick.
- Bake in the 400 degree oven for 17-20 minutes, until the edges are deliciously brown like below. Remove from the oven and cool.
Notes
- Nutritional values may vary.
Nutrition Information
Show Details
Serving
5g
Calories
78kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
35mg
(12%)
Sodium
23mg
(1%)
Potassium
12mg
(0%)
Sugar
9g
(18%)
Vitamin A
85IU
(2%)
Calcium
5mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 5g | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 23mg | 1% |
| Potassium | 12mg | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 85IU | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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