Peach Galette
User Reviews
5
Peach Galette
Description
This Peach Galette starts with fresh peach wedges mixed gently with granulated sugar, cornstarch to absorb juices, vanilla extract, and a touch of cinnamon if desired. After draining excess juices to prevent sogginess, the filling is placed in the center of a rolled-out single pie crust. The dough edges are folded up and pleated over the fruit, securing the filling without pressing into it. The galette chills briefly before baking to help retain shape.
Baking produces a buttery, flaky crust with a fruit center that has softened but retained sliceable texture. Sprinkling coarse sugar on the crust adds a subtle crunch. The apricot jam brushed on the warm galette adds a glaze and gloss to the fruit surface. Serving it with vanilla ice cream complements the warm tart with cold creaminess.
Fresh peaches are strongly recommended to maintain bright flavor; canned peaches lack the needed taste intensity. When using frozen peaches, the cornstarch amount should be doubled to handle extra moisture. The recipe’s balance of tart and sweet elements creates a straightforward dessert highlighting peach flavor with a crispy crust.
Ingredients
- 1 pie crust single batch, Best Ever
- 1 1/4 pounds peach halved, pitted, and cut into 1/4-inch thick wedges, fresh, about 5 large
- 5 tablespoons granulated sugar more or less depending on sweetness of peaches
- 2 teaspoons corn starch
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon optional
- 1 egg large
- 1 ½ teaspoons water divided
- coarse sugar for sprinkling
- 1 tablespoon apricot jam or jelly
- vanilla ice cream for serving if desired
Instructions
- Line a rimmed baking sheet with parchment paper.
- Remove the pie crust from the fridge to soften slightly while you prepare the filling.
- In a medium-sized bowl, gently toss together peaches, sugar, cornstarch, vanilla, and cinnamon, if using. Place a strainer set over another medium-sized bowl and pour in the peach mixture, letting it sit to release any liquid while you roll out the dough.
- Roll out the prepared dough into a 13-inch circle on a lightly floured counter, then transfer to the prepared pan.
- Using a slotted spoon, pick up the peaches from the bowl leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around the edge.
- Carefully grasp one edge of the dough and fold up 2 inches over the fruit. Repeat around the circumference of the tart, overlapping the dough every 2 inches. Gently pinch the pleated dough to secure, but do not press the dough into the fruit.
- Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375°F. If you have a baking stone, place on the rack to preheat with the oven.
- Once preheated, beat the egg with ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
- Transfer sheet to wire rack and let tart cool for 10 minutes.
- While the galette cools, combine the apricot jam and 1 teaspoon water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the peaches.
- Using a metal spatula, loosen tart from parchment and slide onto wire rack; let cool until warm, about 30 minutes. Cut into wedges and serve.
- Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
Notes
- Use fresh peaches rather than canned to retain vibrant flavor in the galette.
- If using frozen peaches, increase cornstarch to 2 tablespoons to manage extra moisture.
- Chill the assembled galette before baking to help maintain its shape.
User Reviews
Overall Rating
5
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