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The name galette just sounds delicious. Filled with ripe summer fruit cradled so delicately within butter-flaked pastry, you can’t but help yourself to a whole galette.  

Summer time was our family’s routine trip to St. Louis where we visited family and to pick up free-stone peaches. To this day I still reminisce over such fresh summer fruit. The peaches were pre-ordered, and picked at the exact ripeness which made for an extraordinary delight.

Galettes are rustic style tarts, free formed by hand and filled with whatever fresh, ripe fruits are available. In this recipe I have added a favorite spice mix, quatre épices. This French four spice blend works well to season sweet and savory foods alike and is easy to make.

 

Ginger Peach Galette Recipe

 

2 ¼ cups all-purpose flour

½ teaspoon sea salt

1 ½ Tablespoons granular sugar

12 Tablespoons unsalted butter, chilled

¼ cup ice water

2 eggs

 

4 large peaches

 

1 Tablespoon cornstarch

3 Tablespoons sugar

1 ½ Tablespoon ginger, grated

½ teaspoon qautre épice*

 

2 Tablespoons butter bits [for dotting the galettes]

2 Tablespoons sanding sugar

Confectioner’s sugar [for dusting]

Preparing the dough:

1. In a food processor, combine flour, sea salt and sugar.

2. Add in chilled, butter cubes and process until a coarse meal forms.

3. Beat the water and eggs together. [This step should be done before you start.]

4. While the machine is running pour in egg mixture.

5. Process until a ball of dough forms, approximately 10 seconds.

6. Dump out onto a hard surface and form a ball, wrap in plastic and chill for 30 minutes.

 

 

Preparing the fruit filling:

1. Whisk corn starch, sugar and quatre épices together, set aside.

2. Slice peaches into eighth inch slices.

3. Fold in sugar mixture and fresh ginger. Allow macerate for 10 minutes.

 

Assembling the galettes:

1. Roll out a quarter of the dough to an eighth inch.

-Cut a circle using an eight inch plate as a guide.

2. Place fruit in the center of the dough in overlapping layers, leaving a two inch edge around the fruit.

3. Pull the dough over the sides of the fruit.

4. Repeat with reaming dough and fruit.

-note: I find it best to move the dough onto a sheet pan and fill there. Pâte brisée dough is soft.

5. Brush dough with eggs wash and coat with sanding sugar.

6. Dot the exposed fruit with butter bits.

7. Bake galettes at 400ºF for 35-40 minutes.

-The center of the filling should be bubbling and crust golden.

-Cool for 10 minutes and dust with confectioner’s sugar.

 

*Quatre Épices Recipe

1 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

½ teaspoon ground cloves

1. Combine all of the spices in a tight sealed jar, use within a month as freshness dissipates rapidly. 

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