Get ready to savor the delightful flavors of summer with this irresistible Peach Galette! This rustic dessert is not only beautiful but also incredibly easy to make. Trust me, your taste buds will thank you!
Tips for Success
Make sure to let your peaches sit and release their juices; this helps avoid a soggy crust. And remember, the more ripe your peaches, the sweeter your galette!
Favorite Parts
The golden, flaky crust paired with the sweet, juicy peaches is a match made in heaven. Plus, brushing the apricot glaze on top gives it a lovely shine!
Ingredients
- Best Ever Pie Crust:
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Instructions
- Prepare the baking sheet:
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Step 1- Line the baking sheet: Line a rimmed baking sheet with parchment paper.
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Step 2- Prepare the pie crust: Remove the pie crust from the fridge to soften slightly while you prepare the filling.
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Step 3- Mix the filling: In a medium-sized bowl, gently toss together peaches, sugar, cornstarch, vanilla, and cinnamon, if using. Place a strainer set over another medium-sized bowl and pour in the peach mixture, letting it sit to release any liquid while you roll out the dough.
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Step 4- Roll out the dough: Roll out the prepared dough into a 13-inch circle on a lightly floured counter, then transfer to the prepared pan.
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Step 5- Arrange the peaches: Using a slotted spoon, pick up the peaches from the bowl leaving the excess juices behind, and arrange them in the center of the dough, leaving a 2-inch border around the edge.
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Step 6- Fold the dough: Carefully grasp one edge of the dough and fold up 2 inches over the fruit. Repeat around the circumference of the tart, overlapping the dough every 2 inches. Gently pinch the pleated dough to secure, but do not press the dough into the fruit.
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Step 7- Chill and preheat the oven: Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375°F. If you have a baking stone, place on the rack to preheat with the oven.
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Step 8- Egg wash and bake: Once preheated, beat the egg with ½ teaspoon water. Brush all over the unbaked crust. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
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Step 9- Cool the galette: Transfer sheet to wire rack and let tart cool for 10 minutes.
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Step 10- Prepare glazing: While the galette cools, combine the apricot jam and 1 teaspoon water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the peaches.
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Step 11- Serve the galette: Using a metal spatula, loosen tart from parchment and slide onto wire rack; let cool until warm, about 30 minutes. Cut into wedges and serve.
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Step 12- Store leftovers: Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.
Nutrition
- Calories: 250, Fat: 10g, Carbs: 38g, Protein: 2g
Cooking techniques
Rolling out the dough evenly is key to a perfect galette. Make sure to work on a floured surface to prevent sticking. Also, letting the peaches sit allows you to achieve the best texture.
Variations or substitutions
Feel free to substitute other fruits like berries or apples if peaches are out of season. You can also use a store-bought pie crust for even quicker prep!
Storage tips
To keep your galette fresh, store it in an airtight container. If you need to reheat it, a gentle warm-up in the oven will restore its crispness.
Notes
*Peach varieties can vary in sweetness; adjust the sugar accordingly.
