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.<\/p>\n
\u00a0<\/p>\n
Crust:<\/strong><\/p>\n Filling:<\/strong><\/p>\n Egg wash & Sugar<\/strong><\/p>\n In a large bowl, whisk together the flour, buttermilk powder,<\/strong> and salt.<\/strong><\/p>\n Mix in the cold butter<\/strong> and shortening<\/strong> until the dough<\/strong> is crumbly.<\/p>\n Sprinkle ice water<\/strong> over the mixture 1 TBS at a time while tossing with a fork. After adding 3 TBS of water,<\/strong> gather the dough<\/strong> together into a ball. Add more water<\/strong> if it crumbles and won’t hold together.<\/p>\n Flatten dough<\/strong> into a disk, wrap, and refrigerate for 30 minutes or longer.<\/p>\n Preheat the oven to 450\u00b0F.<\/p>\n To make the filling:<\/strong><\/p>\n Whisk together the sugar, Instant ClearJel<\/strong> or corn starch, nutmeg,<\/strong> and salt.<\/strong><\/p>\n Add the peaches<\/strong> and a few of the raspberries,<\/strong> tossing to combine. Set aside.<\/p>\n Roll the chilled dough<\/strong> on a well-floured<\/strong> work surface or silicone rolling mat into a 14″ circle.<\/p>\n Use a knife or pizza wheel to trim the edges in a scalloped design.<\/p>\n Move the crust<\/strong> to a baking pan or pie pan; a giant spatula works well here.<\/p>\n Assembly:<\/strong><\/p>\n Fill the center with the peach mixture.<\/strong><\/p>\n Fold the edges of the crust<\/strong> up over the peaches,<\/strong> leaving the center uncovered.<\/p>\n Look for holes where you folded the crust. Galettes<\/strong> tend to leak syrup<\/strong> when they bake. Make sure you have a good solid seal on the edge of the crust.<\/strong><\/p>\n Egg wash:<\/strong><\/p>\n Mix the egg yolk<\/strong> and milk<\/strong> in a small dish and brush the crust.<\/strong> Sprinkle crust<\/strong> with sparkling sugar.<\/strong><\/p>\n Bake the tart<\/strong> for 30 to 45 minutes, until the crust<\/strong> is golden.<\/p>\n Remove from the oven, and sprinkle with the remaining fresh raspberries.<\/strong><\/p>\n Serve warm, with whipped cream<\/strong> or ice cream.<\/strong><\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: one 10\u201d 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. \u00a0 Crust: 1\u00bccups All-Purpose Flour 1TBS buttermilk powder \u00bdtsp salt 4TBS butter, cold \u00bccup vegetable shortening 3-4TBS ice water Filling: 4-5large ripe peaches, peeled and sliced; or 6 cups frozen sliced peaches, partially thawed \u00bdcup sugar 2TBS Instant ClearJel (or corn starch)…<\/p>\n\n
\n
\n
To make the crust:<\/strong><\/p>\n