Best 3 Peach Plum Galette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with our Peach Plum Galette, a delectable pastry that captures the essence of summer's bounty. This rustic tart features a flaky, buttery crust enveloping a vibrant filling of sweet peaches and juicy plums, creating a symphony of flavors that will tantalize your taste buds. With its vibrant colors and irresistible aroma, this galette is a centerpiece that will impress your family and friends. Its ease of preparation makes it perfect for both experienced bakers and novices alike, inviting you to embark on a delightful baking journey. Discover the art of crafting this delectable pastry with our step-by-step guide and relish in the satisfaction of creating a homemade masterpiece.

Here are our top 3 tried and tested recipes!

PEACH AND PLUM GALETTE



Peach and Plum Galette image

Provided by Brandi Milloy

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1/3 cup confectioners' sugar, plus more for dusting
2 tablespoons cornstarch
2 teaspoons pure almond extract
2 peaches, sliced
2 plums, sliced
1 refrigerated rolled pie crust
2 tablespoons any fruit jam
1 large egg
2 tablespoons turbinado or coarse sugar
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
  • Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
  • Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.

PEACH-PLUM GALETTE



Peach-Plum Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1/3 cup whole-wheat flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
3 tablespoons sour cream
1 large egg, lightly beaten
Coarse sugar, for sprinkling
4 peaches, sliced
2 plums, sliced
1/3 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons fresh lemon juice

Steps:

  • Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
  • Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
  • Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.

PEACH GALETTE



Peach Galette image

Provided by Marcy Masumoto

Categories     Brunch     Dessert     Bake     Picnic     Peach     Summer     Chill     Party     Potluck     Pastry     Advance Prep Required     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8 to 9-inch galette; serves 6 to 8

Number Of Ingredients 15

Pastry:
3/4 cup unbleached all-purpose flour, plus more for working with the dough
6 tablespoons whole wheat flour
1 tablespoon granulated sugar
Scant 1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon cold unsalted butter, cut into small chunks
1 large egg
1 1/2 teaspoons milk
1 tablespoon beaten egg or heavy cream
Turbinado sugar, for sprinkling
Filling:
1/2 cup granulated sugar
3 tablespoons unbleached all-purpose flour or tapioca flour
1/2 teaspoon ground cinnamon
6 to 8 soft peaches or with give, peeled, halved, pitted, and cut into 1/4 to 1/2-inch-thick wedges

Steps:

  • To make the pastry, combine the flours, granulated sugar, and salt in a food processor and pulse until blended. Scatter the butter over the flour mixture and pulse until it looks like coarse sand. (Alternatively, combine the flour, sugar, and salt in a bowl and work the mixture with a pastry blender until it has a sand-like texture.) In a small bowl or cup, whisk together the 1 egg and the milk until blended, pour into the food processor or bowl all at once, and pulse or gently mix by hand until the dough forms a rough clump. Do not overwork the dough to avoid toughness.
  • Lightly flour a work surface. Transfer the dough to the floured surface, form it into a ball, and then flatten into a disk 1 to 1 1/2 inches thick. Don't knead it! Wrap it in plastic wrap and refrigerate for at least 1 1/2 to 2 hours or for up to 1 day.
  • When the dough is well chilled, preheat the oven to 375°F.
  • Remove the dough from the refrigerator and let it warm at room temperature for about 10 minutes. Meanwhile, make the filling. In a small bowl, stir together the granulated sugar, the flour, and the cinnamon, mixing well. Place the peaches in a bowl, sprinkle the sugar mixture over the top, and toss gently. (If the peaches are tart, you may want to add a little more sugar.)
  • Lay a large sheet of parchment paper on a work surface and dust the parchment with flour. Place the dough on the floured parchment and roll it out into a round about 11 inches in diameter and 1/8 inch thick. Transfer the pastry with the parchment to a rimmed or rimless baking sheet large enough to accommodate the pastry round comfortably. Starting 1 to 1 1/2 inches from the edge of the round, arrange the peach wedges in a single layer in concentric circles, continuing until you reach the center of the round. Fold the outer edges of the pastry over the peaches, creating overlapping folds as you work around the perimeter. If your peaches are extra juicy, leave the extra juice in the bowl so that the filling does not overflow in the oven. Brush the pastry border with 1 tablespoon beaten egg and then sprinkle lightly with the turbinado sugar.
  • Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling. If your galette has a lot of juice, you may want to place a second pan on the lowest rack in the oven under the baking sheet to catch any juices that overflow.
  • Let the galette cool on the baking sheet on a wire rack. Cut into wedges to serve.

Tips:

  • For a perfectly golden crust, brush the edges of the galette with an egg wash before baking.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • Be sure to use ripe, juicy peaches and plums for the best flavor.
  • If you're short on time, you can use store-bought pie dough instead of making your own.
  • Serve the galette warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

The peach plum galette is a delicious and easy-to-make dessert that is perfect for summer. With its flaky crust and sweet, juicy filling, this galette is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to serve, give this peach plum galette a try. You won't be disappointed!

Related Topics