Stone fruit Galette (peaches ) (Galette de duraznos)

As we are here at the end of the summer it is easy to find fruits of the season at a very good price, so Gerardo now arrived with a box of peaches.

Thank God it's a good kind of peaches that does not mature so quickly. In any case I put them all in the refrigerator and made this galette of peaches.

This recipe gives the dough for two galette (I put a dough in the refrigerator for a while) and you can use a mixture of peaches and plums but I really loved it with peaches and the crust is wonderful
It is not complicated to do.
It can be done with different fruits.
In summary a good recipe.

Adapted from: Cherised Recipes (Victoria.com)

Ingredients

3 cups peeled and sliced peaches
3 cups peeled and sliced nectarines
1 1/2 cup of sugar
1/4 fresh lemon juice
1 recipe old fashioned pie dough (recipe follows)
1 large egg yolk
1 1/2 tablespoons heavy whipping cream
Coarse sugar

In a large bowl combine peaches and nectarines,
Toss with sugar and lemon juice until coated, and allow mixture to macerate for at last 20 minutes.
Drain excess liquid.
Preheat oven to 180 °c (350 °F)
Line a rimmed baking sheet with parchment . Set aside.
On a lightly floured surface , roll out half of old fashioned pie dough into 24 cm round ( 10 inch) .
Place dough on prepared baking sheet.

Spoon half of fruit mixture over dough . Fold border over fruit, overlapping where necessaryand gently press folds of dough together.
In a small bowl whisk together egg yolk and cream until well combined.
Using a pastry brush lightly coat dough with egg mixture sprinkle with coarse sugar.
Repeat process with remaining dough, fruit and egg wash and coarse sugar.
Bake until golden brown about 45 minutes.
Remove from oven and let cool on baking sheet for 10 minutes before serving.

Old fashioned Pie dough

4 cups all purpose flour
1/3 cup sugar
1 teaspoon salt
1 1/4 cups cold unsalted butter diced.
2/3 cup cold water

In the work bowl of a food processor (or by hand ) pulse flour, sugar and salt until combined. Add butter, and continue until mixture resembles coarse meal. Add 2/3 cup cold water in a steady stream until dough comes together. Turn out dough and shape into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. (dough for two galettes)

print recipe here

En español
Galette de duraznos

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps. Transfer th...

recipe

Search This Blog