Yield: one 10” Galette

King Arthur Baking

Flaky, buttery crust enfolds juicy peaches in this rustic tart. I’ve updated the recipe to add egg wash and sugar sprinkle to crust. The photo clearly has this, but it’s missing.

 

Crust:

• 1¼cups All-Purpose Flour
• 1TBS buttermilk powder
• ½tsp salt
• 4TBS butter, cold
• ¼cup vegetable shortening
• 3-4TBS ice water

Filling:

• 4-5large ripe peaches, peeled and sliced; or 6 cups frozen sliced peaches, partially thawed
• ½cup sugar
• 2TBS Instant ClearJel (or corn starch)
• ⅛tsp nutmeg
• pinch of salt
• ½cup fresh raspberries

Egg wash & Sugar

• 1egg yolk
• 1TBS milk
• 1tsp sparkling sugar (coarse sugar)

To make the crust:

In a large bowl, whisk together the flour, buttermilk powder, and salt.

Mix in the cold butter and shortening until the dough is crumbly.

Sprinkle ice water over the mixture 1 TBS at a time while tossing with a fork. After adding 3 TBS of water, gather the dough together into a ball. Add more water if it crumbles and won’t hold together.

Flatten dough into a disk, wrap, and refrigerate for 30 minutes or longer.

Preheat the oven to 450°F.

To make the filling:

Whisk together the sugar, Instant ClearJel or corn starch, nutmeg, and salt.

Add the peaches and a few of the raspberries, tossing to combine. Set aside.

Roll the chilled dough on a well-floured work surface or silicone rolling mat into a 14″ circle.

Use a knife or pizza wheel to trim the edges in a scalloped design.

Move the crust to a baking pan or pie pan; a giant spatula works well here.

Assembly:

Fill the center with the peach mixture.

Fold the edges of the crust up over the peaches, leaving the center uncovered.

Look for holes where you folded the crust. Galettes tend to leak syrup when they bake. Make sure you have a good solid seal on the edge of the crust.

Egg wash:

Mix the egg yolk and milk in a small dish and brush the crust. Sprinkle crust with sparkling sugar.

Bake the tart for 30 to 45 minutes, until the crust is golden.

Remove from the oven, and sprinkle with the remaining fresh raspberries.

Serve warm, with whipped cream or ice cream.