It’s the same dough I use for pies, and equally delicious in this form. This peach galette begins with a classic all-butter crust.
This is a dessert best inspired by the season. – or even a handful of berries – would all work well.
French peach tart free#
Of course, serving a la mode with scoops of creamy vanilla ice cream is always welcome, too.įeel free to mix-and-match the peaches with any other stone fruit. You can also top with sanding sugar or simply leave the top plain. The name of the game here is flexibility.įor a shiny bakery style fruit tart finish, I like to brush the peaches with some warmed apricot jam right when the galette comes out of the oven, but this is completely optional. You can arrange the peaches carefully into symmetrical spirals, or pile them unceremoniously into a free-form mound in the center – equally delicious options. Sliced peaches are tossed with the sugar, lemon, spices, and starch, then layered over the dough. This peach tart is one of my favorite ways to highlight one of my favorite Summer ingredients: ripe and juicy peaches! The best peach galette filling (make it your own) apricot (or peach) jelly: optional, but adds a lovely, glossy shine, worthy of a bakery display case.įind all the measurements and recipe instructions below.My favorite to bake with is Diamond Crystal. salt: a pinch, always, to enhance all the other flavors.cinnamon and ginger: warming spices complement the natural peach flavors (though with peak season fruit you may not even need them!).arrowroot starch: thickens the peach juices, and creates a smooth, shiny filling without any noticeable taste.vanilla: just a splash of the good stuff.lemon juice: for a bright balance to the otherwise sweet peach filling.brown sugar: adds sweetness and a hint of caramel.peaches: are the star of the show, so look for the best, in-season fresh peaches you can find.pie crust: my tried-and-true all-butter pie crust is made with flour, sugar, salt, butter, apple cider vinegar, and ice water, and comes together quickly in a food processor.This peach galette combines mostly pantry staples to create a simple yet showstopping Summer dessert. The ingredients you’ll need for a peach galette There’s no crimping or complicated lattice topping and the galette bakes right on a rimmed sheet pan. The crust begins the same as pie, with the same ingredients (I use my favorite all-butter pastry here), but after being rolled out is then gently folded over layers of subtly-spiced, sugar-kissed fresh peach slices. And while I truly love making pies, sometimes you just need a great pastry, like, now. In fact, they’re one of the first desserts I’d recommend for a beginner baker. Galettes – essentially free form tarts or pastries – are fantastic for showcasing seasonal fruit, and despite their simple construction, make beautiful, albeit rustic, desserts.Īnd while they combine all the flavors and elements of pie, galettes are much easier and quicker to make. Of course, homemade peach pie is always a great way to take advantage of those lovely, ambrosial beauties, but an even easier option is a simple peach galette, with flaky pastry crust and caramelized layers of sliced peaches.
French peach tart full#
Maybe it’s because local peach season is so fleeting, but there’s something about a perfectly ripe peach, sweet and full of flavor, with syrupy juice that you can’t help but drip down your chin, that just screams Summer. Despite my penchant for berries, peaches might actually be my very favorite summer fruit to bake with.
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