Brown Sugar And Nutmeg Peach Galette

Brown Sugar And Nutmeg Peach Galette

What says summer more than a peach dessert.

Ingredients:

1 3/4 cup flour

2 Tbsp granulated sugar

¼ tsp baking powder
½ cup salted butter, cold
3 oz cream cheese, cold
1½ tsp apple cider vinegar
3⅓ Tbsp heavy cream
3 cups peaches, sliced
⅓ cup brown sugar
1 tsp nutmeg

Directions:

Combine flour, sugar and baking powder in a food processor bowl. Pulse a few times to combine. Slice butter and cream cheese. Add slices 1 to 2 at a time, pulsing a few times after each addition. Add vinegar and cream. Pulse until mixture comes together into a dough.

Lightly form into a ball and place on a piece of plastic wrap. Flatten slightly and wrap securely. Place in refrigerator for 30 minutes.                      

Remove and place on a piece of lightly floured parchment. Roll dough into a ¼-inch-thick rectangle. Place the dough and parchment on a baking sheet and set aside.

Preheat oven to 350 F.

Combine peaches, brown sugar and nutmeg in a medium bowl. Toss to combine. Layer peaches on dough, leaving a 2-inch edge around the peaches. Reserve any leftover liquid.

Fold the edges in over the peaches. Bake for 45 minutes.

Brush reserved liquid over top of crust and peaches. Return to oven and bake an additional 10 to 15 minutes, or until crust is golden brown.

Peach Galette

Peach Galette

Ingredients:
Tart dough:
1 1/4 cups (160g) all-purpose flour
1 tablespoon (14 g) sugar
1/4 teaspoon kosher salt
8 tablespoons (114g) cold, cubed butter, salted or unsalted
1/4 cup + 1 tablespoon (71 g) ice water
Frangipane:
1/2 cup (54 g) almond flour
2 tablespoons (28 g) sugar
pinch salt
2 tablespoons (30 g) butter at room temperature
1 egg (small if possible)
2 teaspoons vanilla, rum, brandy or bourbon
Assembly:
2 peaches, sliced thinly (1/4-inch or smaller)
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference. Alexandra's Kitchen Blog)

 Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge. 

Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Galette With Cream Cheese Crust

Sour Cherry Galette with Cream Cheese Crust

a recipe from www.maureenabood.com
Both the filling and the crust in this recipe are blue-ribbon worthy: sweet-tart cherries and a flaky, crisp, can’t-get-enough crust. The cream cheese dough is incredibly forgiving and is adapted from a recipe by Martha Stewart. Galettes are all about free form, so feel free to make two smaller 6-inch or one large 12-inch galette.
Crust:
2 1⁄4 cups flour, plus more for rolling the dough
1 teaspoon salt
2 teaspoons sugar
1 cup (2 sticks) unsalted butter, very cold, cut into 1” pieces 6 oz. cream cheese, very cold, cut into 1” pieces
3-4 tablespoons ice water

Fruit Filling:
3 cups pitted tart cherries
2 tablespoons quick-cooking tapioca or cornstarch 1 cup sugar, plus more for dusting
Few drops of rose water
1⁄4 cup heavy cream or whole milk, to wash the crust

Directions:
To make the dough, in a food processor pulse the flour, salt, and sugar. With the processor turned off, add all of the butter and cream cheese. Pulse until large crumbs (1⁄2 -inch) and some smaller crumbs form. Add the ice water one tablespoon at a time, pulsing until the dough comes together in a ball, but many crumbs still remain. The less the dough is worked, the tenderer it will be. Turn the dough and crumbs out onto a large piece of plastic wrap. Wrap the dough in a flat disc, or divide the dough in half and wrap each separately if making two smaller tarts, and refrigerate for at least one hour and up to one day.

Line a heavy sheet pan (18”x13”) with parchment paper. Place a rack in the middle position of the oven, and heat the oven to 375 ̊F.

In a medium bowl, combine the pitted cherries, tapioca, sugar, and rose water.

Lightly flour the work surface and rolling pin. If the dough is very cold and hard, let it rest for 15 minutes.

 Use plenty of pressure on the rolling pin to begin to soften and roll out the dough. Roll the dough in a 16-inch round (or a 12-inch round if making two smaller tarts) about 1/8-1/4 – inch thick, lifting it off of the work surface every few rolls and adding more flour to both the rolling pin and the work surface. 

Gently transfer the dough to the parchment-lined sheet pan.

Fill the center of the dough with the sugared cherries, spreading the cherries out. Fold the edges of the dough up around the cherries, moving in one direction around the tart as you fold.

Brush the top of the dough with the cream or milk.
Bake for 30 minutes, then reduce the heat to 350 ̊F and bake for an additional 15-20 minutes for a total bake time of 45-50 minutes, or until the cherries are bubbling and juicy.

Remove the tart from the oven and cool briefly. Serve warm or at room temperature.