Monday, September 16, 2013

Peach and mixed Berry Galette

I love Autumn! I love peaches and berries and everything that screams autumn. I ran across this recipe here and just had to give it a try! I did tweak the filling just a bit, (I added raspberries too), but followed the recipe pretty closely! You have to try this recipe, it was amazing and easy. I really liked this crust recipe. 
In case you don't know what a Galette is, it's a French term that refers to a variety of flat, round cakes, usually with a flaky pastry dough of some kind. The term is very broad though and includes a wide variety of desserts. But more often than not, it typically means a free form tart that is made with a flaky crust! I liked it because you don't have to try to form the crust into a pie pan, and rather liked the rustic pie look it had. AND best of all it was YUMMO! I suggest topping with whipped cream or vanilla ice cream while still warm. Enjoy! 

Peach and Mixed Berry Galette
Serves 6-8

For the Pastry dough:
1-1/2 cups all purpose flour
1 Tablespoon Cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
10 Tablespoon cold butter, cut into 1/2-inch cubes
3-6 Tablespoons cold water

For the Fruit Filling:
2 medium size ripe and juicy peaches, peeled and cut into 1/2-inch wedges
1 cup fresh blueberries, rinsed and dried
1 cup fresh raspberries, rinsed and dried (you could also use blackberries if desired)
1/4 cup granulated sugar
2 Tablespoons cornstarch
1 teaspoon lemon juice
pinch of ground cinnamon
pinch of salt
1 Tablespoon butter
1 Tablespoon Milk
1 Tablespoon granulated sugar for sprinkling

In the bowl of a food processor, pulse together the flour, cornstarch, salt, and sugar until combined. Scatter the butter pieces on top of the flour mixture and pulse until it resembles coarse bread crumbs and the butter is the size of small peas , (ten to twelve 1-second pulses). Sprinkle 1 Tablespoon of water over the mixture and pulse for 1 second; repeat with the remaining water until the dough begins to form small curds and holds together when pinched with fingers. (Depending on the humidity in the air, you may not need all 6 Tablespoons of water--I did today however, very dry). Empty the dough onto a work surface. Using a bench scraper, form the dough into a mound about 12 inches long and 4 inches wide perpendicular to the edge of the counter. Starting at the farthest end, use the heel of your hand to smear about one-sixth of the dough against the work surface, pressing away from you. Repeat until all the dough has been worked. ( This technique is called frisage).  Gather the dough into another  mound and repeat frisage technique. Form the dough in to a 4-inch disk, wrap tightly in plastic wrap and refrigerate until cold and firm but malleable, about 1 hour.
Adjust the oven rack to lower-middle position and preheat the oven to 375 degrees. Remove the dough from the refrigerator. (if the dough had been chilling for longer than an hour, let it rest at room temperature for 15 minutes to become malleable). Lightly dust a large sheet of parchment paper with flour. Roll dough into a 12-inch round circle about 1/4-inch thick, dusting with flour as needed. Transfer parchment and dough onto a baking sheet and refrigerate until cool and slightly firm.
Meanwhile, gently toss together the peaches, berries, and lemon juice in a medium bowl. Sprinkle the sugar, cornstarch, cinnamon and salt over the fruit and gently toss to combine. Remove the dough on the baking sheet from the refrigerator and mound the fruit filling in the center of the dough, leaving a 2 1/2 -inch border around the edge. Cut the last Tablespoon of cold butter into small cubes and place on top of your fruit. 
Carefully fold one edge of dough over 2-inches of fruit, leaving a 1/2 -inch area of dough between fruit edge and inside edge of galette. Repeat folding around the tart, overlapping dough every 2 to 3 inches while gently pinching dough at the pleat, but without pressing dough into the fruit. Using a pastry brush, brush the dough with the milk and sprinkle with the Tablespoon of sugar. Bake for 35 to 45 minutes, the fruit juices should be bubbling and the crust golden brown. Transfer the baking sheet to a cooling rack and cool for 30 minutes. Serve warm with ice cream or whipped cream!! Enjoy!!

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