MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Galette
Categories: Pastry, Desserts, Fruits
Yield: 6 Servings
MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
1 1/2 ts Sugar
1/2 ts Salt
4 oz Butter; in small cubes,
- chilled in freezer at
- least 15 min, preferably
- an hour
4 tb (to 6 tb) ice water
MMMMM--------------------------FILLING-------------------------------
2 lg Not-over-ripe yellow peaches
- pitted, sliced 1/4 - 1/2"
3 tb Sugar
1 tb Flour
1/2 ts Vanilla extract
1 tb Almond paste (opt)
1 ts Butter
MMMMM---------------------------GLAZE--------------------------------
1 lg Egg
Sprinkle coarse sugar (opt)
Make the crust dough. In a food processor, pulse the
flour, sugar, and salt, until well mixed. Add the cubed
butter, and pulse 8 times. The butter should still be the
size of peas in the mixture. Slowly add the ice water, a
tablespoon or two at a time, pulsing after each addition,
until the dough just begins to clump. Turn out onto a
clean surface. Use your clean hands to form into a disc.
Do not over-knead. Work the dough only enough to bring it
barely together into a disk. Sprinkle with a little flour
on all sides, wrap with plastic, and place into the
refrigerator to chill for an hour.
Preheat the oven with the rack in the middle position to
425+|F/220+|C. Place the peach slices in a bowl and sprinkle
with the flour and sugar. Toss gently to coat. Sprinkle
vanilla extract over the peaches.
In a small bowl, whisk the egg until smooth and set aside.
On a lightly floured, clean, smooth surface, roll out the
dough to about a 12" diameter. Gently lift up the rolled
out dough and place it on a rimmed baking sheet.
If you are using almond paste (not necessary, but a nice
addition if you have it), dot the middle 6-inch circle of
the dough with the almond paste. (If you can spread it,
great. Otherwise, just dot with little bits.) Arrange the
peach slices in an overlapping pattern in a single layer
in the center of the dough, forming about a 7 or 8-inch
circle. Dot with a little butter.
Fold the outer edges of the dough round over the filling,
by about 2-inches all the way around, in an accordion
fashion. Use a pastry brush to coat the exposed dough with
an egg wash (you can cook up the leftover egg as a little
scrambled egg, by the way), and sprinkle with coarse sugar
if using.
Place in the oven and cook for about 15-20 minutes, until
nicely browned. Remove from the oven and let cool on the
baking sheet, over a rack, about 15 minutes.
Great served with a little vanilla ice cream.
Makes 8 servings.
From:
http://simplyrecipes.com
Uncle Dirty Dave's Archives
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